Reuben Sandwiches Microwave Recipes

Steps:

• 1. On a medium-size microwave-safe dinner plate, mound corned beef in 2 piles. Top each pile of meat with the sauerkraut. Micro-cook, uncovered, on 100% power (high) 3 to 4 minutes or till heated.
• 2. Top each pile with a cheese slice. Cook, uncovered, on high 1 to 2 minutes more or till cheese is melted.
• 3. Meanwhile, place toasted bread on individual plates. Spread one side of bread slices with salad dressing or mustard. To serve, use a wide spatula to transfer each mound of meat to the dressing side of 2 bread slices. Top with remaining bread slices, dressing-side down.

Steps:

• On a medium-size microwave-safe dinner plate, mound corned beef in 2 piles.
• Top each pile of meat with the sauerkraut.
• Micro-cook, uncovered, on 100% power (high) 3 to 4 minutes or until heated.
• Top each pile with a cheese slice.
• Cook, uncovered, on high 1 to 2 minutes more or till cheese is melted.
• Meanwhile, place toasted bread on individual plates.
• Spread one side of bread slices with salad dressing or mustard.
• To serve, use a wide spatula to transfer each mound of meat to the dressing side of 2 bread slices.
• Top with remaining bread slices, dressing-side down.

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.

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:

• Preheat your grill to about 325 degrees F. (That's just about medium for many burners, but it also depends on if your stove is gas, electric, glass-topped, or a number of other factors -- experimenting is the surest way to find out.).
• Spread outside of each slice of rye with soft butter, about 1 Tbls per side (Scrape it thin -- too much butter makes browning more difficult and reduces crispness.).
• Place bread on grill butter side down, and put 1 slice Swiss on each side.
• Pre-heat the corned beef on a very low setting in the microwave or heat it briefly on the grill, but DON'T OVERCOOK! You want to heat, not dry out. Layer the corned beef on 1 side.
• Heat sauerkraut on grill, but do not brown. When it steams, it's ready.
• When cheese melts, remove sandwich from heat.
• Spread Louie Dressing onto side with cheese only. (This stops it from soaking into the warm bread and making it soggy.).
• Put sauerkraut onto corned beef & roughly make an even layer.
• Close sandwich, salt if you like (we do) and cut as desired. (We served it with a homemade dill pickle spear and a bit of salad.).
• Serve it hot!