FIRST DOWN REUBEN ROUNDS
This is a really tasty app! I can't wait to serve these to my party guests... and snag a few to eat for myself, too!
Provided by cheryl lundquist
Categories Other Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees and unroll pastry sheet onto large baking sheet that has been sprayed wtih cooking spray.
- 2. Lay swiss cheese on pastry sheet then top with corned beef and then sauerkraut.
- 3. Roll up starting with the long sides.
- 4. Cut into 1/4" rounds and place 2" apart on the baking sheet.
- 5. Bake for 10 minutes, remove, sprinkle with caraway seeds and return to the oven baking another 5 minutes. Serve with thousand island dressing as a dipping sauce.
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
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
GREAT ROUND REUBEN
From the outside this looks like a loaf of bread but when it's sliced every piece is like a Reuben sandwich. Onion-rye bread, filled with corned beef, swiss cheese, sauerkraut and mustard. There's a bit of work here, but you can make it up ahead of time to avoid a last minute rush. The preparation time is approximate, it really depends on how quickly your bread rises.
Provided by Sackville
Categories Yeast Breads
Time 2h
Yield 1 serving(s)
Number Of Ingredients 20
Steps:
- Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
- Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
- Let stand for 2 minutes until a foam forms.
- Add 3 tbs sugar, both flours, vitamin C, salt and milk.
- Mix for 5 minutes on a low-medium speed until dough is elastic.
- Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
- Mix until well blended.
- The dough should be soft.
- Add a little bread flour if too wet or a little water if too dry.
- Place the dough in an oiled bowl and turn to coat well with oil.
- Cover and let rise until doubled.
- Remove the plastic and punch down the centre of the dough with a closed fist.
- Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
- Cover with plastic wrap and leave on the counter for 15 minutes.
- The dough can now be shaped or, if desired, refrigerated overnight.
- Spray an 18 inch round pizza pan with nonstick cooking spray.
- Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
- Reserve a third of the dough.
- Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
- Oil a rolling pin and roll out the largest piece into a large cirle.
- Place on the pizza pan.
- Spread the dough circle lightly with dijon mustard.
- Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
- Cover with a thin layer of cheese.
- Roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
- Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
- Roll out the small piece of dough and repeat as before.
- Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
- Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
- Tuck the top dough under the bottom layer of the dough all around the edges.
- Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
- Slash the centre in a daisy pattern.
- Do not let rise.
- Brush the bread again with beaten egg and place the pan in the oven.
- Bake until well browned, about 50-60 minutes.
- Place on a rack to cool.
- You can also assemble the Reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
- If frozen, defrost overnight in the fridge.
- To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.
REUBEN IN THE ROUND
My family loves Reuben's, so this is a fave munchie around here. It is also good served with crackers if you don't want to do the whole bread thing. Great party food!!
Provided by Manda
Categories Lunch/Snacks
Time 20m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, stir together all ingredients except bread and veggies.
- Refrigerate at least 2 hours.
- Cut thin, lengthwise slice off of top of bread.
- Hollow out center of bread, reserving bread to use for dipping, and leaving 1-inch shell.
- fill with dip.
- Serve with reserved bread and veggie dippers.
Nutrition Facts : Calories 818.3, Fat 56.9, SaturatedFat 32.7, Cholesterol 171.2, Sodium 987.1, Carbohydrate 30.1, Fiber 3.2, Sugar 4.2, Protein 47.1
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
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