Reubenesque Recipes
REUBEN SANDWICH
I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.
Provided by Beverly Burton
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
- Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
Nutrition Facts : Calories 792.6 calories, Carbohydrate 50.2 g, Cholesterol 106.7 mg, Fat 51.7 g, Fiber 6.7 g, Protein 34.2 g, SaturatedFat 17.2 g, Sodium 2446.7 mg, Sugar 14.8 g
VEGETARIAN REUBEN SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.
- For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use.
- For the Sandwich: Preheat broiler to low.
- If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels.
- Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.
RUBENESQUE SANDWICH - CLEAN EATING
Adapted from Clean Eating Magazine (http://cleaneatingmag.com/Recipes/Recipe/Clean-Reuben-Sandwich.aspx) to fit my tastes and dietary restrictions.
Provided by psycedmom
Categories Lunch/Snacks
Time 19m
Yield 2 pockets, 2 serving(s)
Number Of Ingredients 17
Steps:
- Prepare coleslaw: In a medium bowl, combine cabbages, carrots and parsley. Stir in vinegar, tofu, stevia, pepper and salt, if desired. Cover and marinate in refrigerator for 10 minutes.
- Meanwhile, prepare Sweet Tomato Dressing: In a small bowl, stir together tofu, tomatoes, stevia and salt until evenly mixed. While stirring, mash tomatoes to release their juices. Set aside.
- Assemble pockets:.
- Spreading 2 tbsp Sweet Tomato Dressing inside pita (covering both sides).
- Place 1/2 oz cheese on bottom of pits.
- Add 1 oz ham and 1/2 oz turkey over top of cheese.
- Pile about 1/4 cup coleslaw on top of ham and turkey.
- Finish with second slice of bread and press firmly.
- Broil sandwich in toaster oven or oven for 2 minutes, flip and broil for 2 more minutes.
- Serve with 3/4 cup coleslaw on the side.
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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- In a medium bowl, mix the ketchup and mayonnaise. Add the green cabbage, onion, sweet gherkins, salt and pepper and toss to coat.
- Melt 1 tablespoon of the butter in a large skillet. Add 2 slices of the rye bread to the skillet and top each with 2 slices of Jarlsberg cheese, then 4 slices of smoked turkey, about 1/2 cup of coleslaw, 2 more slices of Jarlsberg and another slice of bread. Cook the sandwiches over moderately low heat until the bottoms are toasted and the cheese on the bottom is melted, about 4 minutes. Turn the sandwiches over, press them down and add 1 more tablespoon of butter to the skillet. Cook until the second sides are browned, about 4 minutes. Transfer to plates and repeat with the remaining ingredients to make 2 more sandwiches.
- Wine Recommendation: Turkey, cheese, mayonnaise and ketchup on rye don't require a subtle match, just a cool glass of fruity, grapey Beaujolais-Villages from France, such as the 1996 Georges Duboeuf or the 1996 Louis Jadot.
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- In a medium bowl, mix the ketchup and mayonnaise. Add the green cabbage, onion, sweet gherkins, salt and pepper and toss to coat.
- Melt 1 tablespoon of the butter in a large skillet. Add 2 slices of the rye bread to the skillet and top each with 2 slices of Jarlsberg cheese, then 4 slices of smoked turkey, about 1/2 cup of coleslaw, 2 more slices of Jarlsberg and another slice of bread. Cook the sandwiches over moderately low heat until the bottoms are toasted and the cheese on the bottom is melted, about 4 minutes. Turn the sandwiches over, press them down and add 1 more tablespoon of butter to the skillet. Cook until the second sides are browned, about 4 minutes. Transfer to plates and repeat with the remaining ingredients to make 2 more sandwiches.
RECIPE - THE REUBENESQUE SANDWICH
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R(E)UBENESQUE | ARNOLD ZWICKY'S BLOG
This is. a hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread [and served with a dill pickle] (from “Reuben and Rachel”, a 3/27/15 posting on this blog, which has pictures). Reubens are typically crammed with stuff, and they’re messy to eat.
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BASIC CLASSIC REUBEN SANDWICH RECIPE - THE SPRUCE EATS
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The Reuben sandwich is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing or Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but is not kosher because it combines meat and cheese. Contents 1 Possible origins 2 Variations
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1 Preheat oven to 350°F (180°C). Wrap meat in foil and place on a baking sheet. Bake for 8 to 10 minutes or until hot. 2 While meat is heating, prepare dressing. Combine onion, mayonnaise, ketchup, horseradish, pickle juice and nutmeg. Season with salt and pepper. 3 Heat a large skillet over medium-low heat. 4 Make both sandwiches at the same time.
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