BBQ Brisket Reuben Sandwiches

1. 1

   For the Russian-style dressing: In bowl, mix dressing of sour cream, relish, ketchup, chives, salt, and pepper.

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   Cook's Note: Store in a container and chill for a tangy Russian dressing for Reubens later in the week.

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   For the BBQ Brisket Sauce: Combine the ketchup Worcestershire sauce, vinegar, brown sugar, bay leaves, garlic, paprika, ground cloves, and black pepper in a small pot and reduce over low heat, 30 minutes.

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   Cool and store for make-ahead meal with cooked, sliced brisket.

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   Cook's Note: The night you want to make sandwiches, reheat the brisket in the homemade barbecue sauce in a covered skillet, add a splash of stock or water to get things going if the sauce is too tight, then uncover and keep warm over low heat.

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   Warm the sauerkraut in a small pan.

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   Heat a sandwich press or a large griddle pan over medium heat.

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   Place a slice of Swiss cheese, folded to fit the bread, on 4 slices of bread, lightly buttered on one side and the buttered side facing out.

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   Divide the meat among the sandwiches.

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    Top the meat with some sauerkraut and another slice of cheese.

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    Slather some dressing on the remaining sliced bread, lightly butter the side facing out.

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    Press the sammies on a sandwich press until the cheese melts or griddle the sandwiches until deeply golden on each side.

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    Serve the sandwiches with halved deli pickles and salted radishes.

No additional tips available.