• 5 lb homemade cured corned beef brisket
• Marble rye bread sliced
• Thousand Island or Russian dressing
• Sauerkraut
• Swiss cheese, sliced
• Cornichon pickles, for garnish

1. Slice the homemade cured corned beef brisket thinly against the grain. Set aside.
2. Heat a grill pan or skillet over medium low heat.
3. Take two slices of marble rye bread and spread Thousand Island or Russian dressing on one side of each slice.
4. On one slice of bread, layer slices of Swiss cheese, followed by a generous amount of sauerkraut, then the sliced corned beef.
5. Place the other slice of bread on top, dressing side down, to form the sandwich.
6. Place the assembled sandwiches onto the preheated grill pan or skillet. Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
7. Alternatively, these sandwiches can be enjoyed cold or gently toasted in a pan until the cheese is melty.
8. Once the sandwiches are grilled to perfection, about 3-4 minutes on each side on medium low heat. Remove them from the heat. Cut each sandwich in half diagonally if desired.
9. Serve the Corned Beef Reuben sandwiches with a side of cornichon pickles for a satisfying crunch.
10. Serve immediately and enjoy your homemade Corned Beef Reuben sandwiches

Note: Feel free to adjust the amount of ingredients based on your preference and the number of sandwiches you wish to make.