Best-Ever Reuben Sandwiches with Spicy Spread

This recipe uses corned beef made in the pressure cooker - then it’s topped with a zesty sauce (instead of the standard Thousand Island dressing). If you love Reuben sandwiches, you’ll love this recipe!

ingredients

Meat:
1 (3 lb) corned beef brisket, flat cut preferred
1 bay leaf
1 garlic clove
1 teaspoon pickling spices (optional)
water
8 slices hearty rye bread
1/2 cup well-drained sauerkraut
Softened butter or margarine to spread on bread
8 slices Swiss cheese
Sauce:
1/2 cup sour cream
2 tablespoons chili sauce
1 teaspoon prepared horseradish
1/4 teaspoon salt

directions

1
To prepare meat, place corned beef in pressure cooker. If, too large, cut in half. Add season packet that comes with meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
2
Turn burner on, and bring to a boil, put cover and pressure cooker rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner. Allow pressure to escape on it’s own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with electric knife.
3
To prepare sauce:
4
Mix sour cream, chili sauce, horseradish and salt until smooth. Can be covered and refrigerated until ready to use.
5
Spread dressing on each slice of bread. Spread about 2 tablespoons of sauerkraut onto 4 slices of bread. Top each with 2-3 slices corned beef, 2 slices Swiss cheese and cover with the remaining 4 slices bread. Butter both sides of each sandwich. Heat a griddle or skillet and cook on both sides until lightly browned and cheese is melted. Serve immediately.