Texas Smoked Brisket Reuben

🧂 Ingredients

• 1 1/4 pounds Leftover smoked brisket

  thinly sliced. Sub with smoked corned beef.
• 1/4 cup beef broth

  Use store bought broth or make yourself witha beef base concentrate.
• 8 slices of rye bread

  or if you’re longing for that Lonestar touch, use Texas toast.
• 1 cup of sauerkraut

  drained and squeezed dry
• 8 slices Swiss cheese
• 1/2-2/3 cup Comeback sauce

  (sub with Russian or thousand island dressing)
• 4 tablespoons of unsalted butter
• Pickle spears for serving

  or fried pickles

Instructions

• 1 Prepare the comeback sauce according to recipe instructions:
• 2 Heat the leftover brisket slices wrapped in foil with beef broth and place in a
  275-degree oven for 15 minutes or until warmed through. Remove it from the oven,
  let the packet rest, and carefully open it right before assembling the
  sandwiches.
• 3 Lay out all 8 slices of rye bread on a clean countertop or large cutting board.
• 4 Spread a generous amount of comeback sauce on one side of each slice of bread.
• 5 Place one slice of Swiss cheese each on four slices of bread.
• 6 Layer the steamed smoked brisket on top of the cheese on each of the four
  slices.
• 7 Next, add 1/4 cup of the sauerkraut on top of the brisket on each sandwich.
• 8 Add the remaining sliced Swiss cheese on top of the sauerkraut.
• 9 Place the remaining 4 slices of bread, sauce side down, on top of the
  sauerkraut.
• 10 Melt 1 tablespoon of butter in a large skillet or flat top griddle over medium
  heat.
• 11 Place sandwiches on the hot surface (if using skillet, toast 2 sandwiches at a
  time) and cook for 3-4 minutes per side until the bread is golden brown and the
  cheese begins to melt.
• 12 For the skillet option, repeat the process with the remaining 2 sandwiches.
• 13 Carefully slice the Texas Reuben Sandwiches in half and serve with pickle spears
  or fried pickles.

Nutrition Info