Make a Corn Beef Reuben - Rubin Sandwich
The Tradional Reuben sandwich is a hot grilled sandwich of corned beef, sauerkraut and Swiss cheese, with Russian or Thousand Island dressing. Everything is grilled between slices of rye bread.
3 tablespoons of drained Sauerkraut - fry pan heated on stove top
2 teaspoons Wish-Bone Brand of Thousand Island Salad Dressing mixed with 1/4 teaspoon horseradish, 1 teaspoon mustard and a pinch of sugar and black pepper.
2 slices bread or a sliced roll
4-5 oz Corned Beef, slightly warmed
2 medium sliced Swiss Cheese
Assemble then toast whole sandwich in a fry pan using a heavy weight on top of sandwich such as; a clean half brick wrapped in aluminum foil
Toast the sandwich on both sides
Fresh Bakery Ciabatta Bread Roll
Cook the Corned Beef
Corned Beef Brisket, about 4-5 lb
1/3 cup apple cider vinegar
1-1/2 cup of chicken broth
6 garlic cloves
1 teaspoon caraway seeds
1/2 teaspoon peppercorns
Any seasoning pack that was packaged with the corned beef brisket.
Place all in Crock Pot then cook for 7 to 10 hours on the low setting or 4 to 5 hours on high until meat is fork tender. Remove and let set out for 30 minutes before slicing. You can refrigerate sandwich portions or freeze portions in zip lock bags until ready to use.
The Rachel (or Georgia) reuben sandwich is a variation on the standard Reuben sandwich that substitutes pastrami for the corned beef and coleslaw for the sauerkraut. Other recipes for the Rachel call for turkey instead of corned beef or pastrami. In some parts of the United States, especially Michigan, this turkey variant is known as a "Georgia Reuben" or "California Reuben", which sometimes uses barbecue sauce instead of Russian or Thousand Island.
The grouper Reuben is a variation on the standard Reuben sandwich that substitutes grouper for the corned beef and sometimes will substitute coleslaw for the sauerkraut as well. This variation is often a menu item in restaurants in Florida.
Reuben egg rolls:
Reuben egg rolls, sometimes called "Irish egg rolls" or "Reuben balls", use the standard Reuben sandwich filling of corned beef, sauerkraut, and cheese inside a deep-fried egg roll wrapper. Typically served with thousand island dressing as an appetizer or snack, they originated at Mader's, a German restaurant in Milwaukee, Wisconsin, where chef Dennis Wegner created them for a summer festival in about 1990.