Head Country


Head Country

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BBQ Brisket Reuben Sandwich

We know leftover brisket is a rare thing. When it happens, though, make this sandwich. It’s stacked high with smoked meat, BBQ sauce, swiss cheese, sauerkraut, and butter-toasted dark rye bread. Grab some extra napkins. You’ll need ‘em.




1 1/2 lbs. sliced smoked beef brisket

1 1/2 C. Head Country Bar-B-Q Sauce, Original 

4 to 5 Tbsp. unsalted butter

8 slices dark rye bread

8 slices Swiss cheese

2 C. sauerkraut, drained


1/2 C. mayonnaise

2 tsp. chili garlic sauce (or ketchup)

1 tsp. creamy horseradish

1/2 tsp. Worcestershire sauce

1/2 tsp. Head Country Championship Seasoning, Original 

2 Tbsp dill pickle relish

Cooking Instructions

In a small saucepan, heat up sliced brisket in Head Country Bar-B-Q 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. Enjoy!