Reuben Chowder With Horseradish Recipes
A BETTER REUBEN SANDWICH
This is the very best way to use up left over corned beef or a great dinner using deli corned beef slices.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Combine mayonnaise, chili sauce and horseradish in a small bowl; set aside.
- Spread one side of each slice of bread with butter.
- Generously spread the mayonnaise mixture on the other side of each slice of bread Place 1 slice of cheese on 4 slices of bread on top of the mayonnaise spread.
- Arrange corned beef over cheese.
- Top corned beef with saurkraut.
- Place another slice of cheese over the saurkraut.
- Close sandwiches with the rest of the prepared bread, mayo side down and butter side up.
- Cook on a pre-heated griddle or large skillet over medium-low heat for 4 or 5 minutes per side until bread is toasted and cheese is melted.
REUBEN SANDWICH
Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben's delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin's leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today's Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, sandwiches, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 704 milligrams, Sugar 4 grams, TransFat 0 grams
REUBEN CHOWDER
"If you like Reuben sandwiches, you'll be delighted with the flavor of this unusual soup," assures Iola Egle of McCook, Nebraska. Crunchy rye bread croutons top a hearty bread of convenient canned soups, sauerkraut, corned beef and mozzarella cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- Butter bread on both sides; cube. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until browned. , Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons.
Nutrition Facts : Calories 266 calories, Fat 14g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 1532mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.
REUBEN SOUP
Unique and delicious soup, with sauerkraut, corned beef, and Swiss cheese.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
- Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
- Preheat broiler.
- Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
Nutrition Facts : Calories 464.6 calories, Carbohydrate 24.3 g, Cholesterol 107 mg, Fat 30.5 g, Fiber 1.7 g, Protein 24.7 g, SaturatedFat 18.4 g, Sodium 1126.8 mg, Sugar 2.6 g
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
REUBEN CHOWDER
Delicious, creamy soup that's great on a cold winter day. I got this recipe from friends in Hays, KS, a Volga German community filled with good cooks!
Provided by mal in missouri
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan, mix milk, soup and cheese.
- Add sauerkraut,cover, and simmer for 15 mins.
- Add turkey sausage or corned beef.
- Cook for 10 minutes or until hot.
- You can serve this with toasted, buttered rye bread sprinkled with caraway seeds, if desired.
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