Stout Reuben Sandwich | Radd Cooking

The reuben sandwich, the perfect blend of dark rye bread, sauerkraut, swiss cheese, dressing, and decadent corned beef. How do we improve on that level of perfection? Easy, we make the Guinness Corned Beef from scratch and shred it up, and whip up a stout 1000 Island dressing using the Dragonstooth Stout from Elysian Brewing of Seattle and the perfect pickle relish from Wickles.

Hardware

For the Stout Reuben Sandwich

• 1 loaf dark rye bread
• 1 cup Stout 1000 Island Dressing (see below)
• 1 lbs. Guinness Corned Beef, cubed or
shredded
• 1/2 cup sauerkraut, rinsed and well drained
• 1/2 lbs. sliced Jarlsberg cheese, shredded

For Stout 1000 Island Dressing

• 3 TBSP Elysian Dragonstooth Stout
• 1 cup mayonnaise
• 4 TBSP ketchup
• 4 TBSP Wickles pickle relish
• 2 TBSP onion, finely diced
• 1 garlic clove, finely minced
• 2 tsp white vinegar
• ¼ tsp kosher salt
• 2-3 dashes hot sauce

Directions

For the Stout Reuben Sandwich

1. Preheat the broiler
2. Halve the rye loaf lengthwise
3. Top each half with about 1 tablespoon of
Stout 1000 Island Dressing, then place
shredded Guinness corned beef, a layer of
sauerkraut over the meat, then top with
Jarlsberg cheese
4. Broil for 3 to 5 minutes, until cheese is
melted

For Stout 1000 Island Dressing

1. Add all ingredients to a
small bowl and mix well