BBQ Brisket Reuben Sandwich




1 1/2 lbs sliced smoked beef brisket

1 1/2 cups Head Country Original BBQ Sauce

4 to 5 Tbsp unsalted butter

8 slices dark rye bread

8 slices Swiss cheese

2 cups sauerkraut, drained


1/2 cup mayonnaise

2 tsp chili garlic sauce (or ketchup)

1 tsp creamy horseradish

1/2 tsp Worcestershire sauce

1/2 tsp Head Country Championship Original Seasoning

2 Tbsp dill pickle relish


15 Minutes


In a small saucepan, heat up sliced brisket in Head Country Original BBQ Sauce.

In a small bowl, whisk together ingredients for the Russian dressing. Set aside.

Butter one side of each slice of bread. Flip over on a clean plate. Top four of the slices (the not buttered side) with a spread of dressing. Equally divide the meat, cheese, and sauerkraut between the four slices.

Top with the other bread slices, butter side up, to create the sandwiches.

Heat a medium skillet over medium heat. Once hot, add sandwiches, two at a time. Cook for 4 to 6 minutes, flipping once halfway through. Cook until the cheese is melted and the bread is crispy.

Serve immediately with chips and a pickle.