Corned beef, Gruyère, sauerkraut, Russian dressing, house rye bread

INGREDIENTS:
METHOD:
In a pot with water, combine salts, sugar, peppercorns, coriander, pepper flakes, clove, garlic, and bay leaves; bring to boil. When salts and sugar dissolve, remove from heat and chill brine. Depending on weight of brisket, brine meat 7 to 10 days. Transfer brined brisket to a pot of cold water over medium-low heat. Slowly bring to a simmer and cook brisket until fork tender, about 2 to 3 hours, skimming off scum as it rises to the surface. Drain brisket and keep warm.
Heat flattop over medium-high flame. Butter one side of 2 slices of bread. Place slices buttered side down on flattop. When browned on the buttered side, transfer slices to a cutting board browned side down. Against the grain, slice 7 ounces of Corned Beef. Slather Russian dressing on both slices of bread; top 1 slice with Corned Beef and then sauerkraut. Cover with cheese, melt under broiler. Top with the other bread slice, cut sandwich in half, and serve.

Restaurateur Todd Ginsberg, Shelley Sweet, and Jennifer & Ben Johnson
- The General Muir
1540 Avenue Place B-230
Atlanta, GA 30329
www.thegeneralmuir.c..