YES, I am going to go on, and on, about cooking sous vide style. Absolutely loved making my own homemade corned beef out of sous vide 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. Honestly, homemade Russian dressing is the way to go. Elevate your sandwich even more with a beautiful marble rye. Alternatively, sourdough would be an excellent substitute.
Be GENEROUS WITH THE MEAT! This recipe will yield three sandwiches.
HOW TO MAKE THE BEST TWO-CHEESE RUEBEN SANDWICH
Of course, if you do not own a sous vide, or if you just do not want to take the time to prepare the brisket on your own, feel free to purchase corned beef at your local deli. For me, 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 in your kitchen. Click here for the one I use most often. Butter one side of each slice of marble rye. Place bread, butter side down in the heated pan. Top with the Gruyère slices.
Layer a generous amount of corned beef (about a third of a pound or so, per sandwich), onto the Gruyère cheese. Place the rinsed and drained sauerkraut onto the corned beef. Top with the baby Swiss cheese slices.
Spread the Russian dressing on the inside of the remaining three slices of buttered marble rye. Place on top of the sandwiches, butter side up.
These sandwiches are quite thick. So, you need to ensure that the cheese melts, perfectly. Brown the bottom on the one side first. Cover with a lid for just a minute, or so. Flip. Brown the other side.
Love corned beef? Check out my recipe for Corned Beef and Cabbage!
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