American · United States
Reuben Sandwich with Slow-Cooked Corned Beef
A Reuben sandwich featuring slow-cooked corned beef, sauerkraut, Swiss cheese, and a tangy Russian dressing.
Ingredients
Method
- In a slow cooker, add corned beef, 1 cup water, and 1 tsp caraway seeds. Cook on low for 8-10 hours until tender.
- While the corned beef cooks, toast rye bread slices in a toaster or oven.
- Once the corned beef is done, shred it with a fork and let it rest for 10 minutes.
- Layer shredded corned beef, sauerkraut, and Swiss cheese on bread slices.
- Spread Russian dressing on the top slice of bread.
- Butter the outside of the sandwich and press in a panini press or skillet until golden brown.
- Serve warm with a side of coleslaw.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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