Chew on This | Reuben Sandwich

My favorite day arrives on Saturday. March 17th. I'm not Irish, so the day doesn't hold significance in that way. It's just that seventeen is my favorite number. And March is a month that brings with it the promise of warmer, longer, splendid sunny days after a cold, snowy winter.

Well, this winter has been an anomaly. It's been quite pleasantly mild, weather-wise. But for our family it has been icy and cold in literal ways. I'm not sure how I feel about the change that is surrounding me. It's claustrophobic and smothering at times. Though today, today it feels too open and wide. I feel exposed. 

I guess these shifts will continue. It's going to take me awhile to embrace them.

One thing I can embrace is slowly getting back into the kitchen. It stretches my mind and makes my soul happy. It also fills all the bellies in my family, a joyful thing for me. I need more joy.

Don't we all?

I'm pretty darn sure this sandwich will bring a happy grin to your lips and a joyful beat to your heart. A sandwich adored by my family, especially my Dad. Enjoy!

Cares

Here's our recipe:

Reuben Sandwich

Corned Beef:

1 bottle beer (12 ounces)

1 C beef broth

1 T granulated sugar

1 t powdered mustard

1/2 medium onion, chopped into lagre chunks

4 garlic cloves, minced

1/2 t peppercorns

pinch of salt

3 1/2 pound corned beef brisket


Combine your beer, beef broth, sugar and powdered mustard together in your slow cooker. Next, remove your corned beef brisket from it's packaging and rise thoroughly. Pat dry and place into your slow cooker. Now add your onion, garlic, peppercorns and pinch of salt. Cover and cook for 7-8 hours on high. Turn your brisket once halfway through the cooking process.


When the brisket is done, remove from the cooker and allow to cool at least 20 minutes before slicing.

Sandwich:

sliced corned beef

sauerkraut (drained)

sliced swiss cheese

rye or marble rye bread

Thousand Island dressing or Russian dressing

butter
skillet

To make your sandwich, place your skillet on the stove top over medium-low heat with some butter. While the butter is slowly melting, pile your sliced corned beef, sauerkraut, Thousand Island dressing and swiss cheese onto one slice of rye bread. Top with your second slice of rye and place your sandwich into the skillet. Press down with a spatula and cover with a lid to ensure your cheese melts properly. Flip sandwich and crisp the other side. 


Slice sandwich on the diagonal and serve with pickles (a must) and a cold beer. Enjoy!