Corned Beet Reuben Sandwich Recipes

CORNED BEEF REUBEN SANDWICHES

Steps:

• In a small bowl, mix together mayonnaise, ketchup, and minced pickles. Set aside.
• Butter bread on one side and place 4 slices, butter side down on a cutting board.
• Assemble sandwiches. Top bread with slice of cheese, sauerkraut, Thousand Island dressing, corned beef, and other slice of bread.
• Heat nonstick skillet over medium-low heat, and cook sandwiches for 2-4 minutes per side, until golden brown and cheese has melted.
• Cook in batches if necessary.

REUBEN SANDWICH II

Steps:

• Preheat a large skillet or griddle on medium heat.
• Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

SLOW COOKER CORNED BEEF REUBEN SANDWICHES

Steps:

• Place sauerkraut in a slow cooker and place corned beef on top. Place beer, onion, garlic cloves, and pickling spice in the slow cooker, around and on top of the corned beef.
• Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.
• Drain and discard excess liquid from the slow cooker so you can easily access the sauerkraut.
• Thinly slice corned beef against the grain. Assemble open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Reserve remaining corned beef for another use.
• Place open-faced sandwiches in a toaster oven and toast until cheese is melted, about 5 minutes. Serve with Thousand Island dressing as a condiment.