Reuben Sandwich

Preheat the oven to 300°F. Set a rack inside a large roasting pan and pour 4 cups of cold water into the bottom of the pan. Set the brisket on the rack, fatty side up.

Cover with a double layer of aluminum foil. Bake until the internal temperature reaches 200°F. Let rest for at least 30 minutes. Let it cool completely (we let our sit overnight)

Slice the brisket against the grain into thin slices.

Combine dressing ingredients into a small mixing bowl and set aside. 

Add the sauerkraut to a fine mesh strainer or use paper towels to squeeze out excess liquid.

Spread butter on one side of each slice of bread. Flip the bread over and spread 1 tablespoon of homemade Russian dressing on the second side of each slice of bread.

Place a slice of Swiss cheese on top of the Russian dressing on each slice of bread. Add sliced pastrami and sauerkraut on top of half of the bread slices, topped with dressing and cheese. Sandwich the other half of the bread slices topped with dressing and cheese over the sauerkraut.

Heat a skillet or griddle pan on the stove over medium heat. Add the sandwiches to the skillet, or griddle, and grill for 3-4 minutes, flip with a spatula and cook for an additional 3-4 minutes, or until the bread is golden brown and the cheese is melted.

Remove from the skillet and serve immediately.