Reuben Rods Recipes

REUBEN ROUNDS

Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. -Cheryl Snavely, Hagerstown, Maryland

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 16 appetizers

Number Of Ingredients 6

Reuben Rounds image

Steps:

Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.

Nutrition Facts : Calories 114 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 198mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

1 sheet frozen puff pastry, thawed
6 slices Swiss cheese
5 slices deli corned beef
1/2 cup sauerkraut, rinsed and well drained
1 teaspoon caraway seeds
1/4 cup Thousand Island salad dressing

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

The Real Reuben image

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

Ingredients

2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

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

Reuben Sandwich image

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

Ingredients

1/2 cup mayonnaise
5 tablespoons ketchup
3 tablespoons dill pickle relish (not sweet)
1 tablespoon minced onion
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
8 slices rye sandwich bread
4 tablespoons unsalted butter, at room temperature
1 pound thinly sliced corned beef
1 cup drained sauerkraut (about 6 ounces)
8 slices Swiss cheese (about 6 ounces)

REUBEN SANDWICH II

These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!

Provided by COLETTE G.

Categories Main Dish Recipes Sandwich Recipes Beef

Time 25m

Yield 4

Number Of Ingredients 6

Reuben Sandwich II image

Steps:

Preheat a large skillet or griddle on medium heat.
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.
Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 g

Ingredients

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
½ cup Thousand Island dressing

REUBEN RODS

These flaky pastries are a special treat for lunch as well as great appetizers. I use this recipe to launch out into other ideas for fillings. What about spicy refried beans and chilis and cheese...or cream cheese, chicken and chopped chilis...or some shrimp, cocktail sauce and cream cheese...or.....think up something special yourself and share it with me!

Provided by Geema

Categories Lunch/Snacks

Time 1h

Yield 14 rods

Number Of Ingredients 6

Reuben Rods image

Steps:

Preheat oven to 375 degrees.
Grease cookie sheets.
Finely chop the corned beef and mix with the sauerkraut, Swiss cheese and mustard.
Place one sheet of phyllo on cutting board.
(Make sure to keep the remaining phyllo sheets completely covered, so that they don't dry out).
Lightly brush the phyllo sheet with olive oil.
Spoon about 3 tablespoons of the meat/cheese mixture along the short side of the dough in a strip staying within about 1/2 inch of the edges.
Pick up the side of the dough that has the meat/cheese strip and roll it up into a cylinder, folding in the sides as you are rolling.
Place seam side down on the greased cookie sheet.
Score crosswise to make 4 rods.
(Score does not mean that you should cut all the way through the roll, but only through the top layers of phyllo).
Repeat with remaining phyllo and filling.
Brush rods with olive oil.
Bake in preheated oven for 13-15 minutes until browned.
Cut each roll into 4 rods.
Serve warm.
This appetizer can be made ahead and kept refrigerated until time to bake.
Add a few extra minutes to baking time.

Nutrition Facts : Calories 106.8, Fat 7.3, SaturatedFat 2.5, Cholesterol 15.4, Sodium 198.8, Carbohydrate 5.8, Fiber 0.3, Sugar 0.2, Protein 4.4

Ingredients

4 ounces sliced deli corned beef
1/2 cup drained rinsed and drained sauerkraut
4 ounces shredded swiss cheese
1 tablespoon Dijon mustard
7 sheets phyllo dough
3 tablespoons olive oil

REUBEN SANDWICHES

Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. "My mouth waters just thinking of these sandwiches," confesses Kathy Jo. "I adapted the recipe from one my mother found several years ago."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Reuben Sandwiches image

Steps:

Arrange corned beef on four slices of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese. Top with remaining bread slices. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches until bread is lightly browned on both sides and cheese is melted.

Nutrition Facts :

Ingredients

12 ounces thinly sliced corned beef
8 slices light or dark rye bread
1 can (8 ounces) sauerkraut, rinsed and well drained
1/2 cup Thousand Island dressing
4 slices Swiss cheese
Butter

More about "reuben rods recipes"

REUBEN SANDWICH WITH HOMEMADE RUSSIAN DRESSING

Web Mar 10, 2020 How to Make a Reuben Sandwich? Prepare the Russian dressing – just stir it together. Butter one side of each slice of bread. Add …
From natashaskitchen.com
5/5 (116)
Total Time 15 mins
Category Main Course
Calories 746 per serving

Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.

Reuben Rods Recipes

REUBEN ROUNDS

Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. -Cheryl Snavely, Hagerstown, Maryland

THE REAL REUBEN

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

REUBEN SANDWICH

REUBEN SANDWICH II

These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!

REUBEN RODS

REUBEN SANDWICHES

Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. "My mouth waters just thinking of these sandwiches," confesses Kathy Jo. "I adapted the recipe from one my mother found several years ago."

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