REUBEN SANDWICH
Provided by Food Network
Time P3DT22h55m
Yield 1 sandwich
Number Of Ingredients 15
Steps:
- Make the brine: Combine the salt, brown sugar, pickling spice, coriander seeds, yellow mustard seeds, pink curing salt and 1 gallon water in a large stockpot. Bring to a boil and allow to simmer for 15 minutes to awaken all the spices. Turn off the burner and allow liquid to cool to below 40 degrees F, either by waiting or by adding some ice to melt and cool it down. Once the liquid is cool, pour it over the brisket in a large container, cover with lid and place it in the fridge for at least 3 days and up to 1 week.
- Preheat a smoker for cooking over 225 degrees F.
- Remove the brisket from the brining liquid and rinse off any excess brine from the exterior. Pat the brisket dry and place it on a smoking rack. Mix together the fresh ground coriander seeds, black pepper, white sugar and granulated garlic, then liberally sprinkle both sides of the brisket with the spice mix. Let rest 1 hour.
- Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 190 degrees F, about 12 hours.
- Allow the meat to cool completely, preferably overnight. Thinly slice against the grain.
- Preheat a convection oven to 450 degrees F.
- Layer slices of Swiss cheese on the rye bread and layer on a good portion of thinly sliced pastrami brisket. Toast the sandwich in the oven to heat the meat and melt the cheese, then finish with sauerkraut and Russian dressing. (Save remaining meat for another use.)
INDIVIDUAL REUBEN SANDWICHES WITH RED CHILE RUSSIAN DRESSING
Provided by Bobby Flay
Time 1h10m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F.
- For the red chile russian dressing: Whisk together the mayonnaise, ketchup, horseradish, capers, chili powder, cornichons and chile de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
- For the reuben sandwiches: Lay out 20 slices of the bread on a clean work surface, and spread each with a few teaspoons of the Red Chile Russian Dressing. Top each bread slice with 2 slices of the cheese and a dollop of the sauerkraut, followed by a few folded slices of the corned beef. Top each sandwich with another slice of bread.
- Heat the butter in a large skillet over medium-high heat. Working in batches of 5, place the sandwiches in the pan and press down with a metal spatula. Cook until both sides are golden brown. Add more butter, if needed, before cooking the next batch. Keep the sandwiches warm in the oven on a large baking sheet.
REUBEN SANDWICH
Provided by Food Network
Number Of Ingredients 14
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
ZINGERMAN'S REUBEN SANDWICH
Provided by Food Network
Time 55m
Yield 6 sandwiches
Number Of Ingredients 15
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.
REUBEN SANDWICH
Provided by Food Network
Categories main-dish
Time P1DT8h25m
Yield 1 serving
Number Of Ingredients 17
Steps:
- For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
- Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
- For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
- For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on griddle. Lay the corned beef and sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)
REUBEN SANDWICH II
These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!
Provided by COLETTE G.
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a large skillet or griddle on medium heat.
- Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
- Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.
Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 g
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