Da'Stylish Foodie's Rueben Sandwich
My mom's favorite sandwich is a Rueben. I created this sandwich just for her.
Ingredients
- Uncooked Corned Beef Brisket
- Sauerkraut
- Swiss Cheese
- Rye Pumpernickel Deli Swirl Bread
- Thousand Island
- 1 - 2 32 oz Beef Broth
- Sliced onions
- 2 -3 Big Palms full Peppercorn Medley
- Smoked Paprika
- Slap Ya Mama
- Yellow Mustard Seeds
- Olive Oil
Notes
- Uncooked Corned Beef Brisket
- Sauerkraut
- Swiss Cheese
- Slap Ya Mama
- Smoked Paprika
- Peppercorn Medley
- Yellow Mustard Seeds
- Onion
- Beef Broth
- Thousand Island
- Jewish Rye Pumpernickel Deli Swirl
- Olive Oil
- Season the Corned Beef Brisket with Slap Ya Mama (or seasoning of choice) and Smoked Paprika. Season generously.
- Add to crockpot.
- Cover meat with Beef Broth.
- Add Peppercorn Medley.
- Slice onions. Add to crockpot.
- Cook on High heat for 3 - 4 hours or until tender.
- Once cooked, Remove from the crockpot. Use a knife to slice the corned beef. Depending on how you want your sandwich would determine the thickness of the slices. Add back to the crockpot.
- Saute the sauerkraut with a little olive oil. 1 -2 minutes. Set Aside.
- Toast the bread.
- Build your sandwich. Thousand Island on both breads.
- Add Swiss cheese on one side. Put in the oven until melted or use a skillet to melt the cheese.
- Add Brisket.
- Add Sauerkraut.
- A little more thousand island.
- Simple and easy.
