Original 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:

• 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.

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.

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:

• 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.

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

Steps:

• 1. Preheat a large skillet or griddle on medium heat.
• 2. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• 3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
• My Update Notes: I drained the sourkraut but didn't rinse it, because we like the tangy taste of the sourkraut. I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of swiss cheese, sliced Pastrami from the deli and then topped with sourkraut. I cooked them on my grill until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sourkraut in the middle wasn't very warm. Next time I make these I will warm the sourkraut in the microwave first and maybe add another slice of swiss too! I made was to heat the sauerkraut in the microwave for 20 seconds before adding to the sandwich. I like my sandwich warmed all the way through. I would recommend keeping a good eye on your bread and toast it to your liking. If you like Rueben sandwiches you will love this one!

Steps:

• To make the dressing: combine all the dressing ingredients together, mixing well.
• Store, covered, in the refrigerator until ready to use.
• To make the sandwich: Butter one side of each slice of bread.
• Put the first slice, buttered side down, in a large skillet.
• Pile on the slices of corned beef and swiss cheese; spread with approximately 1 tablespoon dressing, and add the sauerkraut.
• Top with the other slice of bread, buttered side up.
• Cover and grill slowly over low heat for 5 minutes or until the bread is golden brown.
• Uncover, turn the sandwich over, increase heat to medium-high; grill until golden brown on the second side.
• Cut sandwich in half and serve immediately with kosher dills or "half sours" (partially dilled pickles).

Steps:

• Make the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, Worcestershire sauce, and paprika.
• Make the sandwich: On a cutting board, spread ½ tablespoon of butter on one side of each slide of bread. Flip the bread slices over so that the buttered side is face down. Spread 1 tablespoon of Russian dressing on each slice. Add ¼ pound corned beef to 2 of the slices of bread. Top the corned beef with ½ cup of sauerkraut and 2 slices of Swiss cheese. Place the other slice of bread on top, buttered side out.
• Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook, without moving, until golden brown, 2-3 minutes. Carefully flip the sandwiches over and continue cooking until the bread is golden brown and cheese has melted, 2-3 minutes more.
• Transfer the sandwiches to a cutting board and cut in half. Serve immediately.
• Enjoy!