Classic Reuben Sandwich Recipes

Steps:

• Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
• Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

Steps:

• Make the brine: Combine the salt, brown sugar, pickling spice, coriander seeds, yellow mustard seeds, pink curing salt and 1 gallon water in a large stockpot. Bring to a boil and allow to simmer for 15 minutes to awaken all the spices. Turn off the burner and allow liquid to cool to below 40 degrees F, either by waiting or by adding some ice to melt and cool it down. Once the liquid is cool, pour it over the brisket in a large container, cover with lid and place it in the fridge for at least 3 days and up to 1 week.
• Preheat a smoker for cooking over 225 degrees F.
• Remove the brisket from the brining liquid and rinse off any excess brine from the exterior. Pat the brisket dry and place it on a smoking rack. Mix together the fresh ground coriander seeds, black pepper, white sugar and granulated garlic, then liberally sprinkle both sides of the brisket with the spice mix. Let rest 1 hour.
• Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 190 degrees F, about 12 hours.
• Allow the meat to cool completely, preferably overnight. Thinly slice against the grain.
• Preheat a convection oven to 450 degrees F.
• Layer slices of Swiss cheese on the rye bread and layer on a good portion of thinly sliced pastrami brisket. Toast the sandwich in the oven to heat the meat and melt the cheese, then finish with sauerkraut and Russian dressing. (Save remaining meat for another use.)

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.

Steps:

• Spread 1 slice of bread with mustard and the other with mayonnaise.
• Place Swiss cheese, beef& sauerkraut between the bread slices.
• Brown in melted butter in a skillet, on both sides and until cheese is melted.

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.

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.