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The Ultimate Reuben Sandwich

By: Nathan Michael + Julia Flowers

If you're in pursuit of sandwich perfection, look no further than The Ultimate Reuben Sandwich, where the secret lies in the unparalleled quality of its ingredients. This isn't your ordinary Reuben; it's an elevated take on the classic, featuring the decadent twist of wagyu corned beef from Snake River Farms. This premium beef transforms the sandwich into a melt-in-your-mouth experience, with each slice of corned beef offering a rich, buttery texture that's simply unmatched. Paired with the tangy kick of sauerkraut, the creamy melt of Swiss cheese, and the bold flavor of homemade thousand Island dressing, all encased in slices of hearty, freshly toasted rye bread, this sandwich is a celebration of Irish-American culinary fusion. The Ultimate Reuben Sandwich doesn't just feed the body; it delights the soul, turning a simple meal into an extraordinary feast that pays homage to the art of using top-tier ingredients.

Ingredients

Reuben Sandwich

  • 1 SRF Wagyu Corned Beef Brisket Buy Now
  • 4 cups low sodium beef broth or beer
  • 1 loaf of rye bread sliced into 8 1in thick slices
  • 2-3 tablespoons softened butter
  • ½ pound Jarlsberg cheese sliced
  • 1 cup sauerkraut drained
  • ½ cup Russian Dressing (recipe below)
  • Cornichons or dill pickles on the side (optional)

Russian Dressing

  • 1 tablespoon finely diced onion
  • 1 cup mayonnaise
  • ¼ cup ketchup
  • 4 teaspoons prepared horseradish
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire Sauce
  • ¼ teaspoon sweet paprika
  • ½ teaspoon salt

Reuben Sandwich

Preheat oven to 350°F
In a dutch oven pour the broth and place the corned beef seasoned side up. Cover and braise for 2.5-3 hours or until the meat hits between 180° -200° with a meat thermometer.
Remove Brisket from the dutch oven and let it rest for 10 minutes.
Slice brisket against the grain into ¼-½ inch slices.
Heat a large cast iron over medium heat.
Spread butter on one side of the bread slices.
On the other side spread the Russian dressing.
Place the bread buttered side down on the hot skillet.
Place slices of Jarlsberg on top of Dressing side, add sliced brisket, ¼ cup of sauerkraut and more sliced cheese. Top with remaining bread slices buttered side up and flip when cheese has begun to melt on the first side.
Repeat with remaining slices.

Russian Dressing

Mix all the ingredients together.