Deli-Worthy Reuben Sandwich Recipe
Prep Time:
30 minutes
Cook Time:
8 hours, 45 minutes
Servings:
4 Sandwiches
Ingredients
  • 3 pounds raw corned beef brisket with seasoning packet
  • 6 cups beef broth
  • ¾ cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons minced yellow onion
  • 1 tablespoon prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon sweet paprika
  • 1 (14.5-ounce) can sauerkraut, drained
  • ¼ cup salted butter
  • 8 slices dark rye bread
  • 8 slices Swiss cheese
Directions
  1. Add the corned beef to the pot of a slow cooker.
  2. Sprinkle the corned beef with the seasoning packet.
  3. Pour in the beef broth. Cover with a lid and slow cook on low for 8 hours.
  4. Meanwhile, to start the dressing, in a medium bowl, add the mayonnaise, ketchup, onion, horseradish, Worcestershire sauce, and paprika.
  5. Whisk to combine the dressing. Cover and refrigerate until ready to use.
  6. Once the corned beef is cooked, transfer it out of the pot and set it aside to rest for 30 minutes.
  7. Reserve ½ cup beef broth from the pot.
  8. As the corned beef finishes resting, warm the sauerkraut and reserved broth in a small saucepan over low heat, stirring occasionally, until warmed through, about 5 to 8 minutes.
  9. Once the corned beef is rested, cut it into thin slices and set aside.
  10. Melt a portion of the butter in a large non-stick skillet over medium heat.
  11. Once the butter is melted, lay as many bread slices as could lie flat on the pan and toast on both sides until crisp. Remove from the skillet and repeat with the remaining butter and bread slices.
  12. To start assembling the sandwiches, spread approximately 1 tablespoon of dressing over each slice of toast.
  13. Divide the corned beef slices between 4 of the toasts, stacking the beef as high as you'd like.
  14. Top the corned beef with sauerkraut.
  15. Place 2 slices of cheese over the sauerkraut.
  16. Cap the sandwiches with the remaining 4 toasts.
  17. Secure the sandwiches with toothpicks before slicing in half. Serve with extra dressing on the side.