Van De Reuben Sandwich

15 ingredients
3 steps

Ingredients

  • 1 lb corned beef
  • 2 None bay leaves
  • 1 tbsp black peppercorns
  • 1/2 cup Dijon mustard
  • 12 slices rye bread
  • 6 large gherkins
  • 8 oz sliced Swiss cheese
  • None None FOR THE SAUERKRAUT
  • 1 tbsp canola oil
  • 1/2 None onion, thinly sliced
  • 1 tbsp garlic, crushed
  • 1/2 None savoy cabbage, sliced
  • 1/2 tsp sea salt
  • 1/2 cup cider vinegar
  • 1/4 cup apple cider

Directions

  1. 1
    Remove corned beef from packaging and rinse under running water. Immerse in a large saucepan of water with the bay leaves and peppercorns. Cover and simmer for 1 hour. Drain and allow meat to rest and cool.
  2. 2
    Meanwhile, for the sauerkraut, heat oil in a large skillet on medium-low heat. Cook the onion and garlic until translucent. Add cabbage, salt, vinegar, cider and 1/4 cup water. Simmer for 30 mins until liquid is absorbed. Cool before serving.
  3. 3
    To assemble sandwiches, spread Dijon mustard generously over the bread. Place 2 tbsp of sauerkraut on each of 6 slices. Slice the corned beef. Stack the meat, gherkins and cheese over the sauerkraut, then top with remaining rye bread.

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