Toasted Reuben Sub Sandwich Recipes

Steps:

• Cook your corned beef brisket with the spice pack following the directions on the package, choosing your desired cooking method or place the brisket into your crock pot, cover with water, add spice pack, and cook on low for 6-8 hours until done.
• Slice the cooked meat and set aside. Cut your loaf of french bread open and lay the two pieces side by side on a jelly roll pan. Brush a small amount of olive oil over the bread and put it under the broiler just until it is lightly toasted.
• Remove the top portion of your french bread from the pan. Top the bottom half of the bread with sliced swiss cheese, corned beef, and sauerkraut. Place under the broiler for another 5-8 minutes or until toasty and hot. Drizzle with thousand island dressing and top with the top half of your toasted french bread.
• Cut into 8 pieces and serve with extra thousand island dressing on the side for dipping. Reduced fat or fat-free thousand island dressing tastes great with this sandwich as well.

Steps:

• Spread mustard over 4 slices of bread. Layer with cheese, corned beef and sauerkraut. In a small bowl, mix mayonnaise, ketchup, relish and horseradish; spread over remaining bread. Place over sauerkraut. Spread outsides of sandwiches with butter., In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes on each side.

Steps:

• Preheat the broiler on high. Mix together the ketchup, mayonnaise, horseradish, shallot and a few grinds of pepper in a small bowl.
• Lay out half of the bread and divide the pastrami among the slices. Top with the sauerkraut, followed by the cheese. Arrange the open-faced sandwiches on a large rimmed baking sheet and broil a few inches from the element until the cheese is melted and browned in spots, about 3 minutes. Spread a generous amount of the Russian dressing on the remaining slices of bread and make sandwiches. Serve immediately.

Steps:

• Make the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, Worcestershire sauce, and paprika.
• Make the sandwich: On a cutting board, spread ½ tablespoon of butter on one side of each slide of bread. Flip the bread slices over so that the buttered side is face down. Spread 1 tablespoon of Russian dressing on each slice. Add ¼ pound corned beef to 2 of the slices of bread. Top the corned beef with ½ cup of sauerkraut and 2 slices of Swiss cheese. Place the other slice of bread on top, buttered side out.
• Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook, without moving, until golden brown, 2-3 minutes. Carefully flip the sandwiches over and continue cooking until the bread is golden brown and cheese has melted, 2-3 minutes more.
• Transfer the sandwiches to a cutting board and cut in half. Serve immediately.
• Enjoy!

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.

Steps:

• Top 4 bread slices with meat, sauerkraut, cheese and dressing; cover with remaining bread slices.
• Spread both sides of sandwiches with butter.
• Cook in skillet on medium heat for 3 min. on each side or until golden brown on both sides.

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.