THE SHAWNEE MARINA REUBEN SANDWICH
The ultimate Reuben. When I developed this sandwich, the idea was to draw in hungry boaters off the Ohio River and to make them regulars at my deli-restaurant. It worked.
Provided by Bone Man
Categories One Dish Meal
Time 35m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 13
Steps:
- Brush the melted butter on all four sides of the bread. In a large pan or skillet, brown two sides of the bread over medium heat and set aside.
- Add 1/2 of the celery salt to the thousand island dressing and taste. If you like more, add the rest. Set aside.
- In the same pan over medium heat, add the olive oil and sautee the pastrami, the corned beef and, the sauerkraut without mixing them with each other. At the end of 3 minutes, put the meat and kraut on a plate and set aside.
- Over low heat, put an unbrowned (buttered) bread side down in the pan. Layer on the corned beef, pastrami, kraut, Alpine Lace cheese (Alpine Lace is a very mild, wide Swiss Cheese -- substitute Baby Swiss if you can't find it at the grocery), and jalapeno cheese. (Since the jalapeno cheese usually comes in small square slices, that's why you need 1 1/2 slices. The Alpine Lace should be roughly the same width of the bread).
- On the remaining slice of bread, on the browned side, spread the horseradish sauce. Drizzle the thousand island dressing directly on the sandwich and place the horseradish side of the bread DOWN as to mix with the dressing.
- As soon as the bottom of the sandwich browns, carefully flip it over and brown the final side.
- When the bottom of the sandwich is browned, plate it up and cut it in half, on the diagonal. Garnish the plate with the gherkins and the orange slices.
Nutrition Facts : Calories 1451, Fat 111.8, SaturatedFat 39.1, Cholesterol 256.7, Sodium 3705.6, Carbohydrate 53.8, Fiber 7.7, Sugar 19.4, Protein 58.8
BAKED REUBEN SANDWICH - NUWAVE/FLAVORWAVE OVENS
Make and share this Baked Reuben Sandwich - Nuwave/Flavorwave Ovens recipe from Food.com.
Provided by Starfire aka Wendy
Categories Lunch/Snacks
Time 16m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Lightly butter one side of each slice of bread. On the unbuttered side, place corned beef, sauerkraut, and cheese. Spread with dressing. Top with second slice of bread, buttered side up.
- Place directly on 4" rack and Nu-Wave on HI for 7 minutes or until the top is lightly toasted and the cheese is melted.
- Place directly on the 4" rack and Nu-Wave on HI for 4 minutes or until well heated and cheese melts.
Nutrition Facts : Calories 815.8, Fat 67, SaturatedFat 37.2, Cholesterol 179.8, Sodium 1575.8, Carbohydrate 36.5, Fiber 4.9, Sugar 5.9, Protein 19.1
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
LEBANESE CHICKEN SHAWARMA
This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils (for a treat, look up mujadarrah on this site).
Provided by Christopher Walters
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 8h25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
- Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 365 calories, Carbohydrate 7.9 g, Cholesterol 132.9 mg, Fat 13.4 g, Fiber 0.7 g, Protein 51 g, SaturatedFat 3.1 g, Sodium 479.9 mg, Sugar 5.2 g
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