Swiss cheese shines in this savory-tangy-sweet deli mainstay made with brisket, sauerkraut, Russian dressing, and rye bread.
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup chili sauce, such as Heinz brand
- ½ tablespoon minced dill pickle
- ½ tablespoon minced onion
- 1 teaspoon chopped curly parsley leaves
- ½ teaspoon horseradish
- ¼ teaspoon lemon juice
- ¼ teaspoon Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 to 4 pounds raw corned beef brisket
- 1½ tablespoons ground black pepper
- 1 tablespoon whole coriander
- 2½ teaspoons kosher salt
- 1½ teaspoons ground allspice
- 3 bay leaves
- 6 tablespoons softened butter
- 12 slices rye bread
- 3 cups sauerkraut
- 12 ounces Swiss cheese, thinly sliced*
- Dill pickles, for garnish
- Combine all ingredients in a bowl and mix well. Refrigerate in an airtight container until ready to use.
- Rinse corned beef to remove excess salt. Place brisket in a large stock pot and cover with 1 inch of cold water. Add remaining ingredients, and bring to a boil.
- Reduce to a simmer, cover, and cook until meat is fork-tender, about 3½ hours. Remove meat from pot, and allow to rest for 10 minutes before slicing.
- Butter one side of each bread slice. Place butter side down on a clean cutting board or waxed paper. Spread each slice with a tablespoon of Russian dressing, and distribute corned beef, sauerkraut, and cheese evenly among six of the slices. Top with remaining bread slices, butter side out.
- Heat a skillet over medium heat, and cook one at a time, flipping halfway, until bread is toasted and cheese is melting. Cool slightly, cut in half, and serve with a dill pickle on the side.
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