Reuben Sandwich

I love St. Patrick’s Day, not because I’m and O’Brien, but because I love corned beef. I love it so much that I couldn’t wait two weeks and bought two corned beef briskets today. I cooked one for Reuben sandwiches tonight and will cook the other on the 17th. The Reubens were excellent with grilled Jewish rye, baby Swiss cheese, and coleslaw with special Russian dressing. I opted out of the traditional sauerkraut because a.) Michael doesn’t like it and b.) I forgot to buy sauerkraut. I love sauerkraut on a Reuben sandwich but the coleslaw was delicious. The real star of this sandwich is actually the Russian dressing. The recipe is from Mississippi Kitchen. Don’t think you can buy a jar of Russian dressing off the shelf and have the same result. You need to make this sauce!

I cooked the corned beef brisket for 3 hours in a braiser with 2 cups beef broth and two cups pale ale. Cool completely then slice as thin as you possible. Butter the rye bread and place in a skillet over medium-low heat. Cover one side with Swiss cheese and the other with the sliced corned beef. When the chess is melted and the meat heated trough remove from heat. Top with slaw and Russian dressing. Garnish with pickles and enjoy!