Brisket and Barrel's Reuben sandwich

Being a deli now, we couldn't have a sandwich board without THE Ruben. It's a classic in all good delis. Here is how it's done.

The recipe is made with 3 slices of bread for 2 layers but of course you can make it with 2 slices for 1 layer. In that case divide all other ingredients by 2.

All you need is:

  • 3 slices of sourdough bread
  • 2 tbsp smoked ketchup
  • 2 tbsp unsalted butter softened
  • 100g of brisket pastrami or 150g of smoked beef brisket
  • 30g of comté or cheddar sliced lengthwise in thin slices
  • 1 pickled cucumber sliced
  • 2 tbsp sauerkraut drained
  • Freshly ground pepper


1. Butter one side of each slice of bread

2. Add 1 tbsp of smoked ketchup and spread it evenly, Half of the pastrami/smoked beef brisket, a little black pepper, half of the cucumber, 1 tbsp of sauerkraut, half of the cheese and the second slice of bread

3. If you are using 3 slices of bread, repeat step 2

4. Preheat a pan over medium-high heat. Heat the sandwich on each side until it's golden brown and the cheese has melted.

Et voilà !

[[ recipeID=recipe-8kgmcojlu, title=Reuben sandwich ]]

[[ recipeID=recipe-8kgmcojlu, title=Reuben sandwich ]]

[[ recipeID=recipe-8kgmcojlu, title=Reuben sandwich ]]

If you try it, tags us @brisketandbarrel and use #brkbrlrecipes :)

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