Waffle Iron Reuben Sandwich Emeril Lagasse Recipes

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WAFFLE IRON REUBEN SANDWICH - EMERIL LAGASSE

I made this with left over corned beef and it was delicious. This makes 2 huge sandwiches as written and I could only eat a half even though it was so good. Please judge your appetite and adjust accordingly!

Provided by cookiedog

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 7



Waffle Iron Reuben Sandwich - Emeril Lagasse image

Steps:

  • Preheat a waffle iron.
  • Place 2 slices of the bread on a flat work surface. Spread one side of each slice with the Emeril's Russian Dressing. On 1 slice of bread, stack half of the cheese, ham, and corned beef in layers. Top with the other slice of bread, dressing side down, and push together to form a sandwich.
  • Spread softened butter on both sides of the sandwich and place in the hot waffle iron. Cook until the sandwich is golden brown on the outside and the cheese is melted, about 5 minutes.
  • Remove from the grill and cut into quarters. Serve immediately with the sauerkraut, and repeat with the remaining sandwich.

4 slices rye bread
emeril's Russian salad dressing, to taste Emeril's Russian Dressing
8 ounces thinly sliced swiss cheese
8 ounces sliced baked ham
8 ounces sliced corned beef
1 tablespoon unsalted butter, softened
1 cup sauerkraut, as accompaniment

EMERIL'S REUBEN SANDWICHES

Provided by Food Network

Time 45m

Yield 6 large sandwiches

Number Of Ingredients 20



Emeril's Reuben Sandwiches image

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.

2 pounds quality corned beef, very thinly sliced
12 slices Jewish-rye or marble-rye bread
1 recipe Emeril's Russian Dressing, recipe follows
12 ounces sauerkraut
12 slices good quality Swiss cheese
1 quart store-bought cole slaw, divided
4 tablespoons butter, softened, divided
6 kosher dill pickles, halved or quartered if large
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon minced yellow onion
1 tablespoon minced dill pickle
1 tablespoon minced celery
1 tablespoon minced parsley leaves
1 tablespoon heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
Salt

PRESSED REUBEN WAFFLE SANDWICH

Provided by Aaron McCargo Jr.

Time 35m

Yield 4 servings

Number Of Ingredients 21



Pressed Reuben Waffle Sandwich image

Steps:

  • Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
  • In a large bowl, add the rye flour, all-purpose flour, baking soda, baking powder and salt and whisk together to combine. Add the beer, milk, eggs and caraway seeds and whisk again until the wet and dry ingredients are mixed well, about 30 seconds.
  • Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm. There should be 8 waffles total, or 4 large waffles which can be cut in half.
  • Increase the oven temperature to 400 degrees F. Once all of the waffles are done, place 4 of them on a cutting board. Top each with a couple slices of cheese, some corned beef, about 1/2 cup of sauerkraut and drizzle with the Thousand Island dressing. Make a few layers, if desired. Top the sandwiches with the remaining waffles and place back on the rack. Place a sheet of foil on top of the sandwiches, add another cookie sheet on top of the foil and place a heavy pan or a brick on the sheet to press the sandwiches. Cook in the oven until the cheese melts, an additional 5 minutes.
  • Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator.

2 cups rye flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup good-quality beer (recommended: stout or porter)
1 cup cold whole milk
2 eggs, lightly beaten
1 tablespoon caraway seeds
Nonstick spray
1 pound thinly sliced corned beef
1/2 pound thinly sliced Swiss cheese
2 cups sauerkraut, rinsed and drained
1/2 cup Big Daddy's Thousand Island, recipe follows
3/4 cup mayonnaise
1/4 cup ketchup
3 tablespoons sweet pickle relish
1 1/2 tablespoons prepared horseradish
1 teaspoons red wine vinegar
Pinch of salt
Pinch of coarsely ground black pepper

TOP-RATED REUBEN SANDWICH

The Reuben is the epitome of the great deli sandwiches... every ingredient is important as well as how it's prepared. This is how we make our own Reuben, and we've been told it's the best in the Northwest. It takes making your own ingredients in several cases, but we certainly feel it's worth the trip, as have our fans.

Provided by Rare Affaire

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6



Top-Rated Reuben Sandwich image

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!

2 slices rye bread (Our personal favorite is dill rye.)
2 slices swiss cheese (It depends on the maker, and doesn't necessarily need to be expensive or imported.)
4 ounces corned beef, pre-heated (Get the best you can... which in our opinion is Incredible Corned Beef)
1 ounce sauerkraut, drained (We like AB's version of homemade sauerkraut.)
1 tablespoon Russian salad dressing (The original was Russian, but we like Louie Dressing (For Seafood Salads or Reuben Sandwiches))
2 tablespoons butter, softened

WAFFLES WITH FRESH STRAWBERRY SYRUP - EMERIL LAGASSE

Make and share this Waffles With Fresh Strawberry Syrup - Emeril Lagasse recipe from Food.com.

Provided by cookiedog

Categories     Breakfast

Time 25m

Yield 9-10 serving(s)

Number Of Ingredients 13



Waffles With Fresh Strawberry Syrup - Emeril Lagasse image

Steps:

  • Preheat a waffle iron according to the manufacturer's instructions.
  • Into a medium bowl, sift the flour, baking powder, and salt.
  • In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix.
  • In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
  • Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix.
  • Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
  • Serve immediately with Strawberry Syrup spooned over the top of each waffle.
  • Fresh Strawberry Syrup: In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
  • Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.).

Nutrition Facts : Calories 327.7, Fat 9.4, SaturatedFat 5, Cholesterol 101.7, Sodium 266.8, Carbohydrate 53.7, Fiber 1.8, Sugar 30.8, Protein 7.8

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
2 cups whole milk
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
nonstick cooking spray (optional)
1 lb fresh strawberries, hulled and diced (about 3 cups) or 1 lb thawed frozen unsweetened strawberries (about 3 cups)
1 cup sugar
3 tablespoons fresh orange juice
1/2 teaspoon finely grated orange zest

QUICHE LORRAINE W/ SIMPLE SALAD - EMERIL LAGASSE

Searching for a good quiche recipe, I came across this recipe. I haven't tried it yet. Let me know what you think.

Provided by Cristina Barry

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19



Quiche Lorraine W/ Simple Salad - Emeril Lagasse image

Steps:

  • To make the dough in a food processor:.
  • In a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds.
  • With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container.
  • Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap.
  • Refrigerate for at least 1 hour.
  • To make the dough by hand:.
  • Combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  • Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix.
  • Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.
  • On a lightly floured surface, roll out the dough to an 11-inch circle.
  • Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.)
  • Refrigerate for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Line the pastry with parchment paper and fill with pie weights or dried beans.
  • Bake until the crust is set, 12 to 14 minutes.
  • Remove the paper and weights and bake until golden brown, 8 to 10 minutes.
  • Remove from the oven and cool on a wire rack.
  • Leave the oven on.
  • In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Discard the fat or reserve for another use.
  • Arrange the bacon evenly over the bottom of the baked crust.
  • In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine.
  • Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
  • For Simple Salad:.
  • Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves.
  • Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
  • Taste and adjust the seasonings.
  • Toss a few tablespoons of the dressing with the salad mix and serve immediately.
  • If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 -2 tablespoon ice water (or more)
6 ounces thick cut bacon, cut into narrow strips (or lardons )
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon white pepper
1 pinch freshly grated nutmeg
1 cup grated gruyere or 1 cup swiss cheese
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar (optional)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup olive oil
mesclun or favorite greens, for accompaniment

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