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The BEST Rueben Corned Beef Sandwich on a plate with potato chips.

The BEST Corned Beef Sandwich

Discover the secrets to crafting a mouthwatering, deli-style corned beef sandwich packed with tender, flavorful meat and all the traditional fixings for the perfect bite every time.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 4 sandwiches
Calories 1340 kcal

Ingredients
  

  • 3.5 pound Corned Beef Brisket
  • 1 large onion quartered
  • 7 cloves garlic
  • 4 cups beef broth (regular beef stock can be used)
  • 1 tsp mustard seeds
  • 1 tsp peppercorns
  • 4 whole cloves
  • 1 tsp allspice berries
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup spicy brown mustard
  • 8 slices rye bread
  • 12 slices Swiss Cheese
  • 1 cup sauerkraut (drained)
  • ½ cup Thousand Island Dressing (or Russian Dressing)

Instructions
 

  • Quarter the onion and spread it in the bottom of an Instant Pot. Add garlic cloves and seasonings.
  • Place the brisket on top of the onions, fat cap up.
  • Add the beef stock.
  • Close the lid of the Instant Pot and make sure it's latched. Make sure to turn the valve to "seal".
  • Set the instant pot to pressure-cook on "stew/meat" setting for 75 minutes. It takes a few minutes to heat up and build up the pressure before it starts cooking.
  • Once the cook time is up, let it naturally release for 20 minutes. After that, you can carefully turn the valve and do a fast release to let the remaining pressure out.
  • Remove the brisket and place it on a baking sheet lined with aluminum foil, fat cap up.
  • Set the oven to a low broil setting and set the rack in the middle of the oven. Make sure it is 8–10 inches away from the heating element.
  • Rub the top and sides of the brisket with spicy mustard.
  • Place in the oven, under the broiler and let it caramelize until browned for a couple of minutes. (Make sure to keep an eye on it, so the top doesn't burn.)
  • Take the corned beef brisket out. Slice the meat against the grain! With corned beef brisket it is easy to see the grain. Cut each slice ¼ inch thick for sandwiches.
  • Preheat griddle to 325 degrees. To assemble the sandwiches, butter one side of each slice of rye bread. On the inside of each slice spread with the Thousand Island Dressing.
  • Place the bread buttered side down on the hot griddle. On the inside of one slice of bread place three slices of Swiss cheese. On the other slice of bread, layer sliced corned beef.
  • Place drained sauerkraut on top of the corned beef.
  • Once the bread is golden brown and toasty, and the cheese is melted, bring the two halves together. Slice and serve warm. Makes 4 sandwiches.

Nutrition

Serving: 1sandwichCalories: 1340kcalCarbohydrates: 47gProtein: 83gFat: 90gSaturated Fat: 30gPolyunsaturated Fat: 9gMonounsaturated Fat: 36gTrans Fat: 0.01gCholesterol: 270mgSodium: 6920mgPotassium: 1692mgFiber: 7gSugar: 10gVitamin A: 601IUVitamin C: 118mgCalcium: 609mgIron: 11mg
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