CORNED BEEF REUBEN WITH SAVOY CABBAGE SLAW
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the slaw: Put the cabbage in a bowl, sprinkle the vinegar, sugar, celery seeds and salt and pepper to taste over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
- For the sandwiches: In a small bowl, stir together the mayo, ketchup, relish and paprika. Spread the dressing on one side of each slice of bread. Put a slice of cheese on each piece of bread; divide the meat among 4 of the slices. Top each sandwich with some slaw and invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon of the butter on the top of each sandwich.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Arrange the sandwiches buttered-side up in the skillet and cook until the bottoms are golden, about 4 minutes. Carefully flip the sandwiches and cook until the undersides are golden brown and the cheese is melted, about another 4 minutes. Slice the sandwiches diagonally and serve.
REUBEN SALAD SANDWICHES
This version is less expensive to make because you are using canned corned beef rather than fresh deli corned beef but it tastes just like a reuben. The reuben is DH's favorite deli style sandwich and he even asked for a second sandwich then made another a few hours later in the night. I recommend serving these with a side of Michelle S.'s #49062 Mom's German Potato Salad and a sour dill pickle spear. This recipe is courtesy of Southern Living's Easy Weeknight Favorites cookbook.
Provided by TheDancingCook
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Toast 4 of the slices of the rye bread.
- While bread is toasting, combine corned beef, sauerkraut, dressing, pepper and bacon bits, mixing well.
- Spread the mixture on the 4 toasted pieces of rye and top each with a slice of swiss.
- Bake for 10 minutes or until the cheese is melted.
- While these are baking, toast the other 4 slices of bread.
- Remove slices from oven and top with remaining toasted slices.
EMERIL'S REUBEN SANDWICHES
Provided by Food Network
Time 45m
Yield 6 large sandwiches
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the corned beef in a shallow baking dish and drizzle with a little water. Cover tightly with aluminum foil and bake until heated through, about 20 minutes.
- Lay the bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing. Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese and cole slaw. Place the remaining bread slices on top, dressing sides down, and set aside.
- Heat 2 heavy large skillets over medium heat. When hot, brush 1 side of each sandwich with some of the butter and place in the hot pans, buttered sides down, and cook until crispy and golden brown, about 4 minutes. Spread the unbuttered, top sides of the sandwiches with the remaining butter and turn the sandwiches to cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer. Transfer the sandwiches to a cutting board and cut in half on the diagonal, then serve immediately, with remaining cole slaw and a kosher dill pickle, for garnish.
- In a bowl, combine all ingredients except salt and whisk until well-blended. Add salt to taste, cover and refrigerate until ready to serve.
CAPE COD REUBEN SANDWICH
From Rachel Ray's mag, this recipe was sent in by John G. Kennan, Jr. Recommeded beer is Samuel Adams brand.
Provided by pamela t.
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the beer, 1 C plus 2 T flour, salt and paprika until smooth. Chill in the fridge for 30 minutes.
- In a medium bowl, mix the slaw mix with the Russian dressing.
- Preheat the broiler. Meanwhile in a deep skillet heat the oil until it registers 375°F.
- Place the remaining 1 C flour on a large plate.
- Working with one fillet at a time, coat the fish with the flour, shaking off excess, then coat with the beer batter.
- Lower the fish into the hot oil CAREFULLY and cooking, turring occasionally, until brown and crispy, about 5 minutes.
- Transfer to paper towels to drain.
- Place bread on a baking sheet.
- Broil until toasted. Transfer toasted side down onto a plate.
- Spread Russian dressing on 4 slices, top with fish, slaw and cheese. Add another toasted slice of bread to the top, toasted side up.
- dig in!
Nutrition Facts : Calories 2500.9, Fat 236.4, SaturatedFat 34.4, Cholesterol 25.8, Sodium 1418.5, Carbohydrate 78.4, Fiber 6.5, Sugar 10.1, Protein 18.4
OPEN FACED CORNED BEEF & COLE SLAW SANDWICHES
These are reuben-ish sandwiches for people who don't like saurkraut (like my kids). They are so easy to make and very tasty. (I like to make these for myself, substituting saurkraut for coleslaw, but I wanted to post my kids' version.) The recipe is courtesy of a Land-O-Lakes e-mail.
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F
- Spread each slice of bread with 2 teaspoons spicy brown mustard.
- To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
- Place sandwiches onto ungreased baking sheet and bake for 8 to 10 minutes or until cheese is melted.
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