Recipe: Reuben Sandwiches

Recipe courtesy Lucy Greer, Greer’s Markets

INGREDIENTS:

For the Corned Beef
3-4 lb. corned beef brisket, rinsed and patted dry (reserve seasoning packet)
1 tablespoon stone ground mustard
reserved seasoning packet
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
4 oz beer
Place rinsed and dried corned beef brisket in a slow cooker. Rub entire brisket with mustard.
Mix reserved seasoning packet, kosher salt, black pepper and garlic powder together in a small bowl. Rub entire brisket with seasoning.
Place brisket fat side up in slow cooker. Pour 4 oz beer around brisket. Secure lid on slow cooker. Cook on HIGH for 5 hours. Remove and thinly slice.
For the Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon sriracha hot sauce
pinch of kosher salt and black pepper
Stir all dressing ingredients together in a bowl. Set aside.
For the Reuben Sandwiches
rye bread
dressing
Swiss cheese, shredded
sauerkraut
corned beef
butter

STEPS:

For one sandwich: Heat 1/2 tablespoon of butter in a skillet over low heat. Spread one piece of bread with some of the dressing. Place bread in skillet, dressing side up. Sprinkle dressed bread with 1/8 cup shredded swiss and 2 tablespoons sauerkraut. Layer on sliced corned beef. Top corned beef with another 1/8 cup swiss. Spread another piece of bread with some of the dressing and close sandwich, dressing side down.

Cook sandwich on both sides until golden brown, cheese is melted and sandwich is hot throughout. Serve immediately.

ABOUT GREER’S:

Greer’s Markets and Catering (multiple locations)
www.greers.com
Catering inquiries: 251.380.7781
Email: catering@greers.com
*Greer’s now offers online ordering with free store pickup at several of its markets!
*Greer’s also offers grocery delivery online through Instacart!