American · United States
Reuben Sandwich with Slow-Cooked Corned Beef and Spicy Mustard
A Reuben sandwich featuring slow-cooked corned beef and a spicy mustard glaze for a more tender and flavorful take on the classic dish.
Ingredients
Method
- In a slow cooker, add corned beef, 1 cup water, caraway seeds, garlic powder, and paprika. Cook on low for 8-10 hours until tender.
- Soak pickled cabbage in water for 10 minutes, then drain.
- Once corned beef is tender, shred it with a fork and mix with 2 tbsp of the cooking liquid.
- Layer rye bread with smoked Gouda, pickled cabbage, and shredded corned beef.
- Spread spicy mustard on the top slice of bread.
- Butter the outside of the sandwich and cook in a pan until golden brown.
- Serve hot.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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