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Reuben Sandwiches

Rye bread slices
softened butter
Thousand Island dressing
sauerkraut, drained well and heated
Swiss cheese slices, one for each sandwich
mustard of choice, optional
thin slices of corned beef

Place a 3-lb corned beef brisket in a large stockpot and cover it
with water. Heat to boiling, then reduce the heat, cover the pot
and simmer for about 1-1/2 to 2 hours, until tender. You can also
add onions for more flavor, and if you're doing it for a meal,
carrots, potatoes and cabbage can also be added towards the last
20 minutes of cooking. When it is done, I like to place it on a
baking sheet and smother the top of it with a mixture of Creole
mustard (I use Zatarain's) and brown sugar. Bake it for about
15-20 minutes to create a glaze. Now you've got the perfect corned
beef for reubens.

Spread the softened butter over the outside of each slice of bread,
such as for grilled cheese sandwiches. Spread the Thousand Island
dressing on the inside top half of bread. Spread mustard on bottom
half, if desired. Place sliced corned beef on the bread, put
sauerkraut on top and top with a slice of Swiss cheese and the
bread. Heat a non-stick pan over medium heat and grill the sandwiches
for about 2-3 minutes on each side, pressing down to flatten a bit
with a spatula, until they are nicely browned and the cheese is
melted.

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