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The Ultimate Reuben Sandwich

This legendary sandwich has been satisfying cravings for 100 years! Made with tender homemade corned beef, melted cheese, tangy sauerkraut, and creamy Mississippi Comeback Sauce, all grilled between buttery, crispy bread. A true classic—perfect for any BBQ lover!

Who’s ready to take a bite?

Ingredients:

Corned beef:

  • 1 brisket (approx. 2-3 kg)
  • 200 g AllBrine Color
  • 2 liters water

For two sandwiches:

  • 4 slices of sturdy sourdough or farmhouse bread
  • 300 g homemade corned beef (see above), thinly sliced
  • 4 slices of young or aged cheese (e.g., Gouda or Emmental)
  • 100 g sauerkraut, well drained
  • 4 tbsp Mississippi Comeback Sauce (Grate Goods)
  • 2 tbsp butter

Preparation:

Corned beef:
Brining: 5 to 7 days
BBQ temperature: 105 to 115°C (225 to 240°F)
Core temperature: 92°C (198°F)
Cooking time: 7 to 12 hours

Reuben Sandwich:
Prep time: 15 min.
Cooking time: 6-8 hours
BBQ temperature: 105-115°C (225-240°F)
Core temperature: 92°C (198°F)

Materials:

Corned beef

  • Closed barbecue (kettle, smoker, or ceramic BBQ)
  • Large container or food-safe bag for brining
  • Digital meat thermometer
  • Aluminum foil
  • Charcoal or briquettes
  • Your favorite smoking wood (e.g., oak, cherry, or hickory)

Reuben Sandwich

  • Closed barbecue
  • Digital meat thermometer
  • Aluminum foil
  • Charcoal or briquettes
  • Your favorite smoking wood*

Tip:

Warm up the corned beef in a pan or on the barbecue before assembling for extra flavor.

Step by step

Step 1: Brining

  • Dissolve AllBrine Color in 2 liters of water.
  • Submerge the brisket completely in the brine and refrigerate for 5 to 7 days. Turn the meat daily to ensure even curing.

Step 2: Desalting

  • After curing, rinse the brisket thoroughly under cold water.
  • Soak in fresh water for 2 hours, changing the water once, to reduce saltiness.

Step 3: Smoking

  • Preheat your barbecue to 110-120°C (230-250°F) for indirect smoking.
  • Use oak, cherry, or hickory wood for a mild smoke flavor.
  • Smoke the brisket until it reaches an internal temperature of 90-95°C (195-203°F), which takes around 6-8 hours.

Step 4: Rest and serve

  • Let the corned beef rest for at least 30 minutes, then slice against the grain.
  • Serve as is or make a classic Reuben sandwich!

Reuben Sandwich

Step 1: Prepare the bread

  • Spread a thin layer of butter on the outside of each bread slice.
  • Spread Mississippi Comeback Sauce on the inside of two slices.

Step 2: Assemble the sandwich

  • Place a slice of cheese on two slices of bread, followed by the warm corned beef and sauerkraut.
  • Add another slice of cheese on top and close the sandwich with the remaining slices (sauce side in).

Step 3: Grilling

Toss the vegetables with olive oil, salt, and pepper.

Step 4: Grilling

  • Heat a skillet or griddle over medium heat.
  • Grill the sandwiches for 3-4 minutes per side, until golden brown and crispy, and the cheese is melted.
  • Press lightly with a spatula for an extra crispy crust.

Step 5: Serve

  • Cut the sandwich diagonally in half.
  • Serve immediately, optionally with extra Mississippi Comeback Sauce for dipping.