Cook the Salt Beef: Place the brisket in a large pot with the onion, bay leaves and peppercorns. Cover with cold water. Bring to a gentle boil, skim off any scum, then reduce to a low simmer. Cover and cook for 2.5–3 hours, until fork-tender. Leave to rest in the liquid for 20 minutes before slicing thinly against the grain.

Make the Russian Dressing: Mix all dressing ingredients in a bowl. Taste and adjust seasoning. Set aside.

Assemble the Sandwiches: Butter one side of each slice of bread. On the unbuttered side of four slices, spread Russian dressing, then layer with cheese, sliced warm salt beef, sauerkraut, and a second slice of cheese. Top with the remaining bread, buttered side out.

Toast and Serve: Heat a large skillet or sandwich press over medium heat. Toast the sandwiches for 3–4 minutes per side, pressing gently, until the bread is golden and the cheese melted. Serve hot, sliced in half.

Multi-Cooker Option

For Ninja Foodi or similar:

• Use the Pressure Cook setting. Place salt beef, onion, bay leaves and peppercorns in the pot with enough water to cover.
• Cook on high pressure for 90 minutes, then natural release for 20 minutes.
• Check tenderness and slice thinly once rested.

Use the Air Crisp or Bake/Roast mode to toast assembled sandwiches at 180°C for 6–8 minutes, flipping once halfway, or until cheese is melted and bread is golden.

Internal temperature for the cooked beef should reach 90–95°C for shreddable tenderness.