Makes 8 sandwiches. On a recent trip to Reading Market in Philadelphia, my mom, sister Leslie, and I stood in line at Hershel’s East Side Deli to try the shop’s traditional deli-style Reuben with its toasted, grilled bread piled high with corned beef and topped with Swiss cheese, Russian dressing, and sauerkraut. After the first bite, I was gushing over how delicious it was. This Mississippi version caters to my loves, replacing the sauerkraut with vinegar-based coleslaw and adding spice with a Louisiana-style remoulade in place of the Russian dressing. If you are not already a fan of the Reuben, my version will win you over.
Corned Beef
1 (3-pound) package corned beef with spices
½ yellow onion, sliced
Coleslaw
2 tablespoons apple cider vinegar
¼ teaspoon drained capers
⅛ teaspoon fine sea salt
⅛ teaspoon cracked black pepper
4 tablespoons extra-virgin olive oil
4 cups cabbage and carrot coleslaw mix
Remoulade
4 tablespoons mayonnaise
1 ½ teaspoons ketchup
¾ teaspoon prepared horseradish
¼ teaspoon coarse ground mustard
¼ teaspoon fresh lemon juice
¼ teaspoon fresh or dried chopped chives
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
To assemble
16 slices rye bread
8 slices Swiss cheese
About ¼ cup mayonnaise
To make the corned beef, place the corned beef with its juices fat side up in a 6-quart slow cooker. Sprinkle the packet of spices over the beef and place the onion slices on top.
Cover and cook on high for about 4 hours, until almost fork tender. Transfer to a cutting board. Trim the top layer of fat from the beef and discard. Using a sharp carving knife, thinly slice the beef. To prevent the sliced beef from drying out, place the slices in a shallow container and spoon some of the cooking liquid over the top until ready to use.
To make the coleslaw, combine the vinegar, capers, salt, and pepper in a large bowl. Smash the capers against the bowl with a fork or the back of a spoon. Whisk in the olive oil until combined. Toss the coleslaw mix with the vinaigrette until coated. Let marinate in the refrigerator for at least 30 minutes.
To make the remoulade, combine the mayonnaise, ketchup, horseradish, mustard, lemon juice, chives, garlic powder, and pepper in a small bowl.
To assemble the sandwiches, spread the remoulade on the bread slices. Top 8 of the slices with the corned beef and a slice of Swiss cheese. Top with the other 8 slices of bread and then spread a thin layer of mayonnaise on top.
Heat a cast-iron griddle over medium to medium-high heat. Place the sandwiches on the hot griddle, mayonnaise side down. Cover and cook until the bread is toasted and golden brown, about 1 minute. Spread a thin layer of mayonnaise on the top bread, then flip the sandwich. Cover and cook until the cheese is melted and the bread is toasted, 1 minute. Repeat with the remaining sandwiches.
Add some of the coleslaw to the sandwiches and serve immediately.
Makes 8 sandwiches.