Classic Grilled Rueben Sandwiches
Corned beef, sauerkraut, and melty Swiss cheese on grilled Rye bread come together to tantalize your tastebuds with this iconic favorite sandwich.
Ingredients
- 2-3 lb corned beef brisket , with spice packet
- 8 slices Rye bread
- 10 tbsp butter, divided
- 8 tbsp Thousand Island dressing
- 2 tbsp Horseradish sauce, optional
- 8 slices Swiss cheese
- 16 oz Sauerkraut
Instructions
Cook Brisket:
- Preheat oven to 350°F.
- Place corned beef brisket (fat side up) in an oven safe baking dish. Top with spices included with the brisket.
- Add an inch of water to the baking dish.
- Cover with foil and bake for 50 minutes per pound until brisket is fork tender.
- Use a meat thermometer to make sure the internal temperature at the thickest part registers 200°F. Let stand, covered, for 15 minutes before slicing.
- Cut corned beef brisket across the grain into ¼ inch thick slices.
Cook Sauerkraut:
- Melt 2 tablespoons butter in a large saucepan.
- Drain sauerkraut and add it to the melted butter in the saucepan.
- Cook over medium heat until excess liquid has evaporated and sauerkraut is "dry". Cover pan with a lid and keep warm.
Assemble Sandwiches:
- Butter one side of each slice of bread. Place slices buttered side down on your work surface.
- On the other side of each slice of bread spread a tablespoon of Thousand Island dressing.
- Optional: Spread on some horseradish sauce if you like it spicy and want a hit of sinus clearing heat.
- Top each slice of bread with a slice of Swiss cheese.
- Top four of the slices of bread with a generous amount of sliced corned beef.
- Divide the heated sauerkraut between the remaining four slices of bread.
- Carefully top each cheese/corned beef side of bread with a cheese/sauerkraut side of bread to make a sandwich.
Grill Sandwiches:
- Heat a large skillet over medium heat and grill sandwiches until bread is toasted golden brown and cheese is melted and gooey.
- Cut sandwiches in half and serve hot.