Reubensandwichmicrowave Recipes

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 oven to 350 degrees F.
• Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
• Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
• When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
• Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
• Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
• Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.

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.

Steps:

• Make the Russian Dressing (recipe follows).
• If the bread is not fresh. put the bread slices in a steamer until they soften.
• On a board, lay down one slice of bread. Top with half of the corned beef and a small layer of cheese. Remove the layers of beef and cheese from the bread and put them in a steamer. Repeat this process with the remaining corned beef and another small layer of cheese. Steam the beef until it is warm and the cheese has melted.
• Heat the drained sauerkraut in a saucepan.
• Top a slice of bread with some Russian Dressing, some sauerkraut, a layer of corned beef and cheese, more Russian Dressing, the second layer of corned beef and cheese, sauerkraut, Russian Dressing and the second slice of bread.
• In a medium bowl combine all ingredients until blended.
• Suggested drink: Paulaner Heffeweissen

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!

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.

Steps:

• Spread 1 tablespoon Thousand Island Dressing over each of 6 slices bread. Top with cheese, sauerkraut and corned beef. Top with remaining bread slices.
• Spread 1 teaspoon butter over each top slice of bread. Place sandwiches, butter sides down, in skillet. Spread remaining butter over top slices of bread. Cook uncovered over low heat about 10 minutes or until bottoms are golden brown. Turn; cook about 8 minutes longer or until bottoms are golden brown and cheese is melted.

Steps:

• Butter each slice of bread evenly to the edges on one side.
• Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
• Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
• Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
• Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
• Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
• Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
• Serve immediately.

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.

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.