A Touch of the Irish - Chicago Style Reuben Sandwich with Corned Beef
Category
HOLIDAY
Servings
10
Prep Time
20 minutes
Cook Time
3 hours
There's nothing quite like a Chicago-style Reuben sandwich. With its juicy, tender corned beef, tangy sauerkraut, and melty Swiss cheese, it's a true comfort food classic that never goes out of style. And with this recipe, you can make your own from scratch using the Kalorik Air Fry Oven to cook the corned beef to perfection. No more settling for pre-packaged or canned corned beef, and forget the store-bought sauerkraut too. With just a few simple ingredients, you can make your own flavorful and delicious sauerkraut that takes this sandwich to the next level. So roll up your sleeves, fire up the air fry oven, and get ready to enjoy the ultimate Chicago-style Reuben sandwich with homemade corned beef and sauerkraut.
Ingredients
2 lb. corned beef brisket
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp yellow mustard seeds
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil
1 onion, thinly sliced
1/2 cup beef broth
1/2 cup dry red wine
1/2 head green cabbage, thinly sliced
1/2 cup apple cider vinegar
1/4 cup granulated sugar
1 tsp kosher salt
1 large dill pickle
8 slices pumpernickel bread
1/4 cup Thousand Island dressing
8 slices Swiss cheese
Directions
Preheat your Kalorik Air Fry Oven to 350°F.
Rinse the corned beef brisket under cold water and pat dry.
In a small bowl, combine the coriander seeds, black peppercorns, yellow mustard seeds, red pepper flakes, garlic powder, and onion powder.
Rub the spice mixture all over the corned beef brisket.
Place the corned beef in the air fry basket of the Kalorik Air Fry Oven with the fat side up.
Add the sliced onion, beef broth, and dry red wine to the air fry basket.
Air fry the corned beef for 2-3 hours, or until it is tender and cooked through.
While the corned beef is cooking, make the sauerkraut. In a large bowl, combine the thinly sliced cabbage, apple cider vinegar, granulated sugar, and kosher salt.
Toss to combine and let sit at room temperature for at least 1 hour, stirring occasionally.
When the corned beef is done, remove it from the air fry basket and let it rest for 10-15 minutes.
Meanwhile, preheat your Kalorik Air Fry Oven to 400°F.
Spread Thousand Island dressing on one side of each slice of pumpernickel bread.
Layer the corned beef, sauerkraut, and Swiss cheese on four slices of bread.
Top with the remaining slices of bread, dressing side down.
Place the sandwiches in the air fry basket of the Kalorik Air Fry Oven.
Air fry the sandwiches for 8-10 minutes, or until the cheese is melted and the bread is golden brown.
Remove the sandwiches from the air fry basket and cut them in half.
Serve with a large dill pickle on the side.
Recipe Note
Chef's tip: To make the sauerkraut more flavorful, you can add caraway seeds or juniper berries to the mixture. You can also use Russian dressing instead of Thousand Island for a slightly different flavor. Enjoy your delicious and flavorful Chicago Style Reuben Sandwich with homemade sauerkraut-cooked corned beef!
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