Reuben Sandwiches With Corned Beef

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What better way to celebrate good produce than to make a sandwich stuffed with juicy beef, rich cheese, creamy Thousand island sauce and crunchy cabbage.

The ingredient of Reuben Sandwiches With Corned Beef

• 1 5kg corned beef silverside eye round or point end brisket
• 6 bay leaves
• 12 peppercorns
• 3 cloves
• 1 3 cup malt vinegar
• 1 2 cup brown sugar
• 1 2 cup thousand island dressing
• 8 slices fresh rye sourdough bread
• 8 thin slices swiss cheese or provolone
• 1 cup finely shredded red cabbage
• 1 tbsp chopped chives
• 1 3 cup dijon or wholegrain mustard
• 20g butter
• dill pickles to serve

The Instruction of reuben sandwiches with corned beef

• place beef bay leaves peppercorns cloves vinegar and sugar in a large saucepan cover with cold water and bring to the boil skim any impurities from the surface reduce heat to low and cook for 1u00bd hours or until beef is tender all the way through when pierced with a skewer remove from heat and cool in the liquid for 30 minutes
• remove beef from liquid and thinly slice across the grain you will need about 12 thin slices for 4 sandwiches wrap remaining beef and keep in the fridge for up to 3 days thereu2019s enough corned beef for 12 sandwiches
• to make 4 sandwiches spread 1u00bd tbsp thousand island dressing on half the bread slices top with cheese corned beef and combined red cabbage and chives spread remaining bread with mustard and use as lids
• melt butter in a frying pan over high heat reduce heat to medium and fry sandwiches for 3 minutes each side or until golden brown and cheese is melted serve hot with pickles f

Nutritions of Reuben Sandwiches With Corned Beef

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