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Smoked Reuben Sandwich Recipe

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★★★★★

4.4 from 71 reviews

This Smoked Reuben Sandwich features tender, smoky corned beef made from scratch using a low and slow smoking method. The beef is seasoned, soaked to reduce saltiness, and smoked to perfection before being thinly sliced and layered with Swiss cheese, sauerkraut, and homemade Thousand Island dressing on toasted rye bread. A classic deli favorite elevated with deep smoky flavors and homemade components.

Ingredients

Scale

For the Smoked Corned Beef

  • 3 pounds of uncooked corned beef
  • 3 tbsp beef rub
  • 1 cup beef broth

For the Sandwich Assembly

  • Slices of rye bread
  • 2 tbsp stone ground mustard
  • 2 slices Swiss cheese
  • ¼ cup sauerkraut
  • ½ cup mayo
  • 2 tbsp ketchup
  • 2 tbsp sweet pickle relish
  • ½ tsp black pepper

Instructions

  1. Soak the Corned Beef: Remove the seasoned corned beef from the packaging and soak it in cold water in the fridge for 2 to 6 hours. This step helps to remove excess saltiness from the meat, making it more balanced in flavor.
  2. Season the Beef: Remove the beef from the water and pat it dry thoroughly with paper towels. Lightly season the outside with the beef rub, ensuring an even coating to enhance the smokey crust formation.
  3. Smoke the Beef: Place the seasoned corned beef on a preheated smoker set to 250°F. Smoke it for 4 to 6 hours until the outer bark is firmly set and a rich smoky aroma develops.
  4. Wrap and Continue Cooking: Remove the smoked beef and place it tightly in aluminum foil with 1 cup beef broth or beef tallow to keep it moist. Return the wrapped beef to the smoker and continue cooking until it reaches an internal temperature of 205°F, ensuring tenderness.
  5. Rest the Meat: Once cooked, transfer the beef to a cooler and let it rest for 1 to 3 hours. This resting period allows juices to redistribute for moist, tender slices.
  6. Slice the Beef: After resting, slice the corned beef thinly against the grain to maximize tenderness when biting.
  7. Prepare the Thousand Island Dressing: In a bowl, combine ½ cup mayo, 2 tbsp ketchup, 2 tbsp sweet pickle relish, and ½ tsp black pepper. Mix thoroughly until fully incorporated to create a classic, creamy dressing.
  8. Assemble the Sandwich: Toast slices of rye bread lightly. Spread 1 tbsp of stone ground mustard on each slice. On the bottom slice, layer 2 to 3 slices of smoked corned beef, one slice of Swiss cheese, ¼ cup sauerkraut, and a generous spread of the homemade Thousand Island dressing.
  9. Serve: Top with the remaining rye bread slice, cut the sandwich in half, and enjoy the rich, smoky flavors and classic sandwich components.

Notes

  • Soaking the corned beef in cold water is crucial to reduce saltiness inherited from its curing process.
  • Use a reliable meat thermometer to monitor internal temperature for perfectly tender beef.
  • If a smoker is unavailable, this recipe can be adapted for oven smoking or slow roasting, but smoking provides the signature flavor.
  • Homemade Thousand Island dressing greatly enhances the sandwich’s taste compared to store-bought versions.
  • Resting the meat before slicing ensures it stays juicy and tender in the sandwich.

Keywords: Smoked Reuben Sandwich, Corned Beef, Rye Bread, Thousand Island Dressing, Smoked Meat Sandwich

Find it online: https://cheframiflavor.com/smoked-reuben-sandwich-recipe/