How to make a Reuben Sandwich with Grass Fed, Free Range Corned Beef
Reuben grilled cheese sandwich recipe with Free Range, Grass Fed Corned Beef and a homemade Russian dressing.
Meet your New Favourite Grilled Sandwich
A Reuben is classic sandwich which originated in North America, with its invention as far back as the 1900s.
It is a fully loaded grilled sandwich which usually contains corned beef, Swiss cheese, sauerkraut and a dressing – Thousand Island or Russian, whichever you prefer.
Thousand island is more sweet, but Russian packs in a spicy punch which is a flavour profile that perfectly compliments the corned beef and cheese. We recommend making your own Russian, with the recipe below.
There’s nothing more satisfying than a grilled sandwich when the right ingredients are used, and this is certainly a great way to showcase our Grass Fed, Free Range corned beef.
Enjoy for brunch, lunch – or with some homecooked chips to make a delicious meal of it.
Thomas Joseph Butchery Grass Fed Corned Beef
Thomas Joseph Butchery Free Range Grass Fed Corned Beef celebrates a much under utilised product that’s surprisingly versatile and packed with flavour.
Unlike conventional corned beef which has a bad reputation for using poor quality meat, we use only the finest pasture-raised forequarter cuts.
Each generous slice of corned beef is packed with meaty and satisfying flavour, just perfect to take your Reuben grilled sandwich to the next level.
This recipe makes 2 servings, here it is.
Reuben Sandwich Recipe with Grass Fed, Free Range Corned Beef
INGREDIENTS:
- 200g Grass Fed Free Range corned beef
- 4 slices good quality rye or sourdough bread
- 4 slices Swiss cheese
- 150g sauerkraut
- Grass fed butter
Homemade Russian Dressing
- 6 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- ½ teaspoon ground paprika
- ½ teaspoon chilli powder
- Sea slat & cracked black pepper
METHOD:
- Whisk together the Russian dressing ingredients in a small bowl and season with salt and pepper
- Butter one side of each slice of bread, then spread your dressing generously onto the unbuttered sides
- Load the the buttered slices of bread up with 2 slices each of corned beef, and Swiss cheese as well as a generous spoonful of sauerkraut, then top each with the remaining bread
- Cook each sandwich in a hot griddle pan for 3 minutes on each side, or until the cheese is nicely melted
- Enjoy with an extra dollop of Russian dressing
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