Ingredients Jump to Instructions ↓

  1. Tangy Russian-style Dressing

  2. 1/2 cup sour cream

  3. 2 tablespoons prepared dill pickle relish

  4. 2 tablespoons ketchup

  5. 2 tablespoons chopped fresh chives

  6. Salt and freshly ground black pepper

  7. BBQ Brisket Sauce

  8. 1 cup ketchup

  9. 1/4 cup Worcestershire sauce

  10. 1 1/2 tablespoons cider vinegar

  11. 3 tablespoons dark brown sugar

  12. 2 fresh bay leaves

  13. 2 large cloves garlic, finely chopped

  14. 1 teaspoon smoked sweet paprika,

  15. 1/3 palmful

  16. A couple pinches ground cloves or allspice

  17. Lots coarse black pepper

  18. 1 1/2 pounds thinly sliced cooked beef brisket

  19. Sandwich Fixins

  20. 1 (16-ounce) package prepared sauerkraut, rinsed and drained

  21. 8 slices good quality marble rye bread or 4 "wick" rolls (caraway and salt seeded buns)

  22. Softened butter, if using bread rather than rolls

  23. 8 slices Swiss cheese (recommended: Emmentaller)

  24. 4 big deli pickles, for serving

  25. Radishes, halved and salted, for serving

Instructions Jump to Ingredients ↑

  1. For the Russian-style dressing: In bowl, mix dressing of sour cream, relish, ketchup, chives, salt, and pepper.

  2. Cook's Note: Store in a container and chill for a tangy Russian dressing for Reubens later in the week.

  3. For the BBQ Brisket Sauce: Combine the ketchup Worcestershire sauce, vinegar, brown sugar, bay leaves, garlic, paprika, ground cloves, and black pepper in a small pot and reduce over low heat, 30 minutes. Cool and store for make-ahead meal with cooked, sliced brisket.

  4. Cook's Note: The night you want to make sandwiches, reheat the brisket in the homemade barbecue sauce in a covered skillet, add a splash of stock or water to get things going if the sauce is too tight, then uncover and keep warm over low heat.

  5. Warm the sauerkraut in a small pan.

  6. Heat a sandwich press or a large griddle pan over medium heat.

  7. Place a slice of Swiss cheese, folded to fit the bread, on 4 slices of bread, lightly buttered on one side and the buttered side facing out. Divide the meat among the sandwiches. Top the meat with some sauerkraut and another slice of cheese. Slather some dressing on the remaining sliced bread, lightly butter the side facing out.

  8. Press the sammies on a sandwich press until the cheese melts or griddle the sandwiches until deeply golden on each side. Serve the sandwiches with halved deli pickles and salted radishes.


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