This week I found a fun use for my leftover corned beef from St Patty’s day.  Rueben sandwiches.  I started by making sourdough rye bread.  I basically used Peter Reinhart’s basic sourdough bread recipe as found in The Bread Baker’s Apprentice.  To make it rye bread, I substituted 5 ounces of rye flour and a half an ounce of caraway seeds during the dough portion of the recipe.  Also, as I discussed here, I used the Dutch oven method for baking instead of Reinhart’s hearth method.  I also don’t knead my dough so now window panes here.

The bread turned out really nice…

 

Rueben Sandwiches

1 Loaf – Sourdough rye bread

3 lb – Corned Beef Roast

1/4 lb – Swiss or Gruyere Cheese

8 oz – Sauerkraut

Thousand Island or Russian Dressing

Butter

Canola oil

Salt/Pepper

 

Slow Roast the Corned Beef

Remove the roast from its brine (reserve the brine) and pat dry with a paper towel.  Salt and Pepper generously and let sit for a few minutes.  Heat a large skillet over high heat on the stove, add 1-2 Tbsp of oil and wait until it starts to smoke lightly.  Add the roast and brown evenly on all sides.  Place the sauerkraut in the bottom of your slow cooker, add the browned roast, the contents of the seasoning packet, and the brine.  Let roast on low for 6-8 hours or until very tender.  Remove from slow cooker and reserve the sauerkraut.  Let rest under aluminum foil until slightly cooled.  If you plan on using making ahead of time, reheat lightly before assembling in a sandwich.

Assembly

Heat 2 large heavy bottomed skillets (preferably cast iron) or a Panini press.  Spread dressing on the inside halves of both slices of bread per sandwich.  Thinly slice corned beef and place as much as you’d dare.  Place several spoonfuls of the reserved sauerkraut on top of the beef followed by the cheese.  Butter the outside of the bread on both sides of the sandwich. Grill inside one of the skillets, placing the other skillet on top of the sandwich, flip half way through.  Grill until golden brown and the cheese is melted.

Serve with pickles, coleslaw and homemade potato chips.