Brisket Reuben


15 minutes



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


Step 1. In a small saucepan, heat up sliced brisket in Head Country Original BBQ Sauce.

Step 2. In a small bowl, whisk together ingredients for the Russian dressing. Set aside.

Step 3. 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.

Step 4. Top with the other bread slices, butter side up, to create the sandwiches.

Step 5. 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.

Step 6. Serve immediately with chips and a pickle.