Introduction

The Smoked Reuben Sandwich is a smoky twist on a classic deli favorite. Tender, flavorful corned beef slowly smoked to perfection comes together with tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese on hearty rye bread. This sandwich is perfect for a satisfying lunch or dinner that feels special but is easy to prepare.

A tall deli sandwich is cut in half and stacked, showing three layers: the top and bottom layers are toasted whole grain bread with a golden-brown crust and seeded texture, the middle layer holds thick slices of pink pastrami with a peppery, textured edge, topped with shredded pale yellow sauerkraut and creamy, light beige dressing with visible mustard seeds. The sandwich is placed on a wooden surface with a blurred white marbled background. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Remove the seasoned corned beef from the packaging and soak it in cold water in the fridge for 2 to 6 hours to reduce excess saltiness.

Step 2: Take the beef out of the water and pat it dry with paper towels. Lightly season the outside with the beef rub.

Step 3: Place the beef on the smoker set to 250°F and smoke for 4 to 6 hours.

Step 4: Once the bark is set, remove the beef and wrap it in aluminum foil with the beef broth or beef tallow. Return it to the smoker until it reaches an internal temperature of 205°F.

Step 5: Let the beef rest in a cooler for 1 to 3 hours before slicing it thinly against the grain.

Step 6: Make the Thousand Island dressing by mixing mayo, ketchup, sweet pickle relish, and black pepper until fully combined.

Step 7: Toast the rye bread slices and spread stone ground mustard on each. Layer with 2 to 3 slices of smoked corned beef, Swiss cheese, sauerkraut, and the Thousand Island dressing.

Step 8: Top with the second slice of bread, cut the sandwich in half, and enjoy while warm.

Tips & Variations

For extra flavor, try adding a few slices of dill pickle to your sandwich.

If you don’t have a smoker, you can slow cook the corned beef in the oven and then sear it for a crispy exterior.

Use rye bread with seeds for added texture and flavor.

Try swapping Swiss cheese with provolone or Gruyère for a different cheese profile.

FAQs

Can I use pre-cooked corned beef instead of smoking my own?

Yes, pre-cooked corned beef can be used for convenience. Simply slice it thinly, lightly season if desired, and warm it before assembling your sandwich.

What is the purpose of soaking the corned beef before smoking?

Soaking the corned beef in cold water helps to draw out excess salt from the brine it was packed in, resulting in a more balanced and less salty final flavor.