YES…I am going to go on and on about cooking sous vide style, and how I made my own homemade corned beef out of brisket. Click here to check out the recipe. I used the tender, juicy corned beef to create the best two-cheese rueben sandwich. Skip the Thousand Island dressing…homemade Russian dressing is the way to go. Elevate your sandwich even more with a beautiful marble rye. Be GENEROUS WITH THE MEAT! This recipe will yield three sandwiches.
You can definitely buy corned beef at the deli. I was just so super excited to make and use my own. Heat up a cast iron pan to medium. If you still not own a cast iron pan, you need to get one. Click here for the one I use most often. Butter one side of each slice of bread. I found this beautiful marble rye at my local Publix. Lay, butter side down in heated pan. Top with the Gruyere’ slices.
Top with the corned beef (about a third of a pound or so, per sandwich), sauerkraut and baby Swiss cheese slices.
Spread the Russian dressing on the inside of the remaining three slices of buttered bread. Place on top of the sandwiches, butter side up.
The sandwiches are fairly thick, so you want to ensure that the cheese melts perfectly. I like to brown the bottom on the one side first, cover for just a minute, then flip and do the same for the other side.
Love corned beef? Check out my recipe for Corned Beef and Cabbage!