REUBEN SANDWICH
I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.
Provided by Beverly Burton
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
- Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
Nutrition Facts : Calories 792.6 calories, Carbohydrate 50.2 g, Cholesterol 106.7 mg, Fat 51.7 g, Fiber 6.7 g, Protein 34.2 g, SaturatedFat 17.2 g, Sodium 2446.7 mg, Sugar 14.8 g
TOP-RATED REUBEN SANDWICH
The Reuben is the epitome of the great deli sandwiches... every ingredient is important as well as how it's prepared. This is how we make our own Reuben, and we've been told it's the best in the Northwest. It takes making your own ingredients in several cases, but we certainly feel it's worth the trip, as have our fans.
Provided by Rare Affaire
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your grill to about 325 degrees F. (That's just about medium for many burners, but it also depends on if your stove is gas, electric, glass-topped, or a number of other factors -- experimenting is the surest way to find out.).
- Spread outside of each slice of rye with soft butter, about 1 Tbls per side (Scrape it thin -- too much butter makes browning more difficult and reduces crispness.).
- Place bread on grill butter side down, and put 1 slice Swiss on each side.
- Pre-heat the corned beef on a very low setting in the microwave or heat it briefly on the grill, but DON'T OVERCOOK! You want to heat, not dry out. Layer the corned beef on 1 side.
- Heat sauerkraut on grill, but do not brown. When it steams, it's ready.
- When cheese melts, remove sandwich from heat.
- Spread Louie Dressing onto side with cheese only. (This stops it from soaking into the warm bread and making it soggy.).
- Put sauerkraut onto corned beef & roughly make an even layer.
- Close sandwich, salt if you like (we do) and cut as desired. (We served it with a homemade dill pickle spear and a bit of salad.).
- Serve it hot!
REUBEN SANDWICH
Provided by Food Network
Number Of Ingredients 14
Steps:
- Make the Russian Dressing (recipe follows).
- If the bread is not fresh. put the bread slices in a steamer until they soften.
- On a board, lay down one slice of bread. Top with half of the corned beef and a small layer of cheese. Remove the layers of beef and cheese from the bread and put them in a steamer. Repeat this process with the remaining corned beef and another small layer of cheese. Steam the beef until it is warm and the cheese has melted.
- Heat the drained sauerkraut in a saucepan.
- Top a slice of bread with some Russian Dressing, some sauerkraut, a layer of corned beef and cheese, more Russian Dressing, the second layer of corned beef and cheese, sauerkraut, Russian Dressing and the second slice of bread.
- In a medium bowl combine all ingredients until blended.
- Suggested drink: Paulaner Heffeweissen
ZINGERMAN'S REUBEN SANDWICH
Provided by Food Network
Time 55m
Yield 6 sandwiches
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
- Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
- When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
- Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
- Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
- Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.
THE REAL REUBEN
Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
Provided by ALDO1938
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
- Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g
PASTRAMI REUBEN SANDWICH
The sauce can be doubled if desired, start with 2 tablespoons of relish and keep adding in until you achieve the flavor you like.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a skillet.
- Add in onion; saute over medium heat until tender (about 7-8 minutes).
- Add in sauerkraut and caraway seeds; cover and cook over medium heat (stirring occasionally until sauerkraut is tender and lightly browned, about 20 minutes).
- Meanwhile in a bowl combine ketchup, mayo and relish (start with 2 tablespoons relish and add in more until you achieve the flavor you like).
- Split the bread rolls (careful not to cut all the way through).
- Place pastrami down the center, dividing evenly between buns.
- Top with sauerkraut/onion mixture, then the sauce, then top with cheese.
- Wrap in foil (leave top open).
- broil about 8 inches from heat.
- Heat through and until cheese has melted (about 3 minutes).
- Serve.
Nutrition Facts : Calories 1768.8, Fat 46.4, SaturatedFat 15.7, Cholesterol 221.4, Sodium 6323.4, Carbohydrate 227.9, Fiber 32.2, Sugar 7.9, Protein 110.2
SIMPLE REUBEN SANDWICH RECIPE
Keep it simple with a classic Reuben sandwich recipe. Our Simple Reuben Sandwich is layered with corned beef, sauerkraut, Swiss and Thousand Island.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Top 4 bread slices with meat, sauerkraut, cheese and dressing; cover with remaining bread slices.
- Spread both sides of sandwiches with butter.
- Cook in skillet on medium heat for 3 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 480, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1340 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
REUBEN SANDWICH
Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
Provided by Arthur Schwartz
Categories Sandwich Beef Cheese
Yield Makes 1
Number Of Ingredients 6
Steps:
- Butter each slice of bread evenly to the edges on one side.
- Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
- Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
- Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
- Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
- Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
- Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
- Serve immediately.
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- Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side.
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