Smoked Reuben Sandwich

Print Recipe

No ratings yet

This smoked Reuben sandwich is the perfectly delicious snack for St. Patricks day or any other day!

Prep Time20

Cook Time4

Course: Appetizer, Main Course, Snack

Cuisine: American, Irish

Keyword: smoked rueben sandwich, irish rueben, smoked rueben, homemade rueben sandwich, sandwich, smoked beef recipe, sandwich recipe, grilling recipe, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

3 lbs Corn beef
Yellow mustard
2 cups Beef broth
Sauerkraut
Rye bread
Swiss cheese slices

Rub Ingredients

2 tbsp Whole peppercorns
1 tbsp Coriander seeds
1 tbsp Coriander powder
1 tbsp Ground black pepper
1 tbsp Paprika
2 tsp Garlic powder
2 tsp Onion powder
1 tsp Mustard seeds
1 tsp Mustard powder

Russian Dressing Ingredients

1 cup Mayo
2 tbsp Ketchup
1 tbsp Horseradish
1 tbsp Sriracha
1 tbsp Freshly grated onion

Instructions

For the pastrami rub, in a bowl add mustard seed and powder, coriander seed and powder, garlic and onion powder paprika ground black pepper and whole peppercorns. Mix these spices together.
Cover the entire corn beef with yellow mustard for the binder and season with the homemade pastrami rub. Put it in.
Preheat the grill to 250 degrees and set for indirect heat. Smoke the seasoned corn beef for 3 hours or until it reaches 170 degrees internally.
Next place it on a wire rack in an aluminum pan. Add beef stock to the pan and continue cooking for another hour or until the meat is probe tender at 200 degrees internally.
For the Russian sauce, in a mixing bowl add mayo, freshly grated onion, horseradish, ketchup and sriracha for some heat. Mix the ingredients together and set aside.
For assembly, preheat the griddle to 350 degrees. Spread mayo on the outside of the rye bread slices and place one facing down on the flat top.
Next add some mustard, Swiss cheese, sliced smoked corn beef, spoonful of sauerkraut, Russian sauce, a little more Swiss cheese and close it with another slice of rye bread mayo side facing up. After 5 minutes, once the bottom bread slice has color and the cheese is starting to melt, flip the entire sandwich and cook for another few minutes.

Nutrition