Ingredients
Equipment
Method
- Rinse corned beef lightly. Place in large pot. Cover with water 1 to 2 inches above meat. Add seasoning packet.
- Bring to boil over high heat. Reduce to gentle simmer. Cover. Cook 2½ to 3½ hours until internal temperature reaches 203°F and fork slides in easily.
- Remove from pot. Rest uncovered 15 to 20 minutes on cutting board.
- Identify grain direction by looking at muscle fiber lines. Slice against the grain approximately ⅛ to ¼ inch thick.
- Drain sauerkraut in strainer. Squeeze handfuls firmly until no liquid drips. Sauerkraut should be damp but not wet.
- Spread thin layer of mayo on one side of each bread slice. Heat skillet over medium heat. Toast bread mayo-side down 2 to 3 minutes until golden brown.
- On soft side of bread, layer Swiss cheese, hot corned beef (3 oz), squeezed sauerkraut (2-3 tbsp), and Thousand Island dressing (1-2 tbsp). Top with second slice crispy-side out.
- Press gently. Serve immediately.
Nutrition
Notes
Pull corned beef at 203°F internal temperature. Lower temps are safe but tough. Fork test confirms tenderness.
Gentle simmer, not rapid boil, creates better texture. Aggressive heat tightens proteins.
Slice against the grain after resting. With-the-grain slices are stringy regardless of cooking.
Squeeze sauerkraut thoroughly. Undrained sauerkraut soaks bread.
Toast bread with mayo instead of butter. Mayo spreads evenly and doesn't burn like butter.
Marble rye is traditional. Dense texture supports heavy filling without falling apart.
Make corned beef day ahead if desired. Refrigerate whole. Slice and assemble sandwiches when serving.
Store leftover corned beef up to 5 days refrigerated or 3 months frozen. Slice before freezing for easier use.