Preparation: How to Assemble the Ultimate Wagyu Corned Beef Sandwich

For the best results, the Corned Beef should be served hot and crispy.

1. Drain the Kraut: Place the DLM Old-Fashioned Sauerkraut in a strainer and press lightly with a fork to remove excess moisture. This prevents the bread from getting soggy.
2. Butter the Bread: Generously butter one side of each slice of DLM Artisan New York Rye.
3. The Build: On the non-buttered side, spread a layer of DLM Spicy Brown Mustard. Layer on the Wagyu beef, a heap of sauerkraut, and a slice of Swiss cheese.
4. The Grill: Place the sandwich in a skillet over medium-low heat. Cover with a lid for 2–3 minutes to help the cheese melt and the beef heat through.
5. The Flip: Remove the lid, flip carefully, and grill until the bottom slice is deep golden brown and crunchy.

Key Points for the Perfect Experience

• Low and Slow: Wagyu fat has a lower melting point than traditional beef. Use medium-low heat so the fat renders beautifully without burning the bread.
• The "Crunch" Factor: Never skip buttering the bread. The Maillard reaction between the butter and the rye is what creates that signature Reuben crunch.
• Leftover Strategy: Any leftover Wagyu is incredible chopped up into a breakfast hash with the remaining sauerkraut.