Reubens on Homemade Rye Bread for St. Patrick's Day
This recipe for Reubens on Homemade Rye Bread shows how to make them by using a Crock-Pot to cook the Corned Beef.
Ingredients
- Rye Bread
- 1000 Island Dressing
- Swiss Cheese sliced
- Sauerkraut
- Corned Beef
Instructions
Crock-Pot Corned Beef
- Place the corned beef brisket in the Crock-Pot ceramic container, then season with the seasoning packed provided if using. Place the cover on the pot and set the temperature on LOW for 6-8 hours or HIGH for 4-6 hours or until the temperature reaches 160 degrees.
Simmer on the Stove
- To do this, place the brisket fat side down in a pan and cover with water. Add contents of the spice packet, cover the pot and bring to a boil. Then, reduce the heat to a simmer and cook for 1 1/2 hours to an internal temperature of 160 degrees.
Roasted in the Oven
- First preheat the oven to 300 degrees. Then place the beef brisket in a baking pan with 1-inch of water. Cover the meat with the contents of the spice packet. Then cook, covered, in the oven for 1 1/2-2 1/2 hours or until the temperature reaches 160 degrees.
- When done, remove the brisket from the pot, let rest on a cutting board for 20-30 minutes before slicing across the grain.
- Cut the entire brisket to 1/4- to 1/2-inch-thick slices.
- Heat a large griddle or skillet to 350 degrees.
- Butter both sides of a slice of Rye Bread and place on the hot skillet.
- When one side is toasted, flip the piece of bread.
- Lay a piece of Swiss cheese on the toasted rye bread.
- Lay a slice of corned beef on the cheese.
- Use a fork to scoop out 1 Tbsp sauerkraut and spread evenly over the corned beef.
- Drizzle the sauerkraut with 1000 Island Dressing.
- Finally, top with the second piece of toasted rye bread.
- Serve with extra 1000 Island Dressing on the side and enjoy!