I am naming this twice grilled Corned Beef Reubens because the corned beef itself was indirect heat slow grilled then the sliced meat was used to make sandwiches grilled on the flattop. This was a bi-product of St Patty’s Day Corned Beef availability, an anxiousness to get grilling outside, and the existence of our new meat slicer. Reubens are a good ol classic that we recreated by cooking Corned Beef in a bit of an unorthodox way and combining it with the orthodox rye bread, sauerkraut, swiss, and homemade spicy Russian dressing.
Get that grilling and load it up with sliced corned beef, homemade spicy Russian dressing, and store bought kraut.
The only step that wasn’t shown was adding swiss cheese before closing the sandwiches up and browning then on both sides. They were a messy delight overflowing with plenty of grilled corned beef with gooey melted cheese, spicy dressing, and kraut.