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Reuben Sandwich

Steve's Cooking

Enjoy this beautiful, warm classic American sandwich - the Reuben.


Servings: 3-4 people


  • 3Ib Corned beef brisket
  • Water (enough to cover brisket)
  • 2 Cups beef stock
  • 6 Cloves
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried cinnamon
  • 1 teaspoon dill weed
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 3 Cloves garlic (skins off)
  • Melted butter (unsalted)
  • Rye bread
  • Sauerkraut
  • Swiss cheese

Let's get Cooking...

  1. In a large pot, add corned beef and cover it with water and stock.
  2. Add cloves, caraway seeds, dill weed, coriander seeds, cinnamon, black peppercorn, and garlic. Mix well. Bring to a boil. Simmer and cover. (cook 1 hour per pound)
  3. When cooked, take out the corn beef and rest for 10 minutes.
  4. After 10 minutes, slice the tender beef.
  5. Brush rye bread with melted butter.
  6. On a flattop or grill, toast the bread on both sides until golden brown.
  7. Warm up sauerkraut. Add corned beef and cheese on grill. Cover with lid until cheese is melted. Add sauerkraut on top of cheese.
  8. Spread the dressing on top of the bread slices.
  9. Put sandwich together and enjoy.