Baked Reuben Sandwich Food

REUBEN SANDWICH

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.

OVEN BAKED REUBENS

Steps:

• Preheat oven to 350 degrees.
• Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread.
• Divide the corned beef evenly over 4 slices bread.
• Divide the sauerkraut evenly over the remaining 4 slices of bread.
• Place a slice of Swiss cheese over each piece of bread.
• Bake 8-10 minutes until cheese is melted and the corned beef is hot.
• Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half.
• Serve immediately.

ZINGERMAN'S REUBEN SANDWICH

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

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

SIMPLE REUBEN SANDWICH RECIPE

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.

BAKED REUBEN SANDWICH

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In medium bowl, stir Bisquick mix, milk, egg and 1 teaspoon of the caraway seed with fork until blended. Spread 1 cup batter in baking dish.
• Brush corned beef slices with mustard; layer on top of batter in baking dish. Top evenly with cheese and sauerkraut. Carefully spread remaining batter over sauerkraut. Sprinkle with remaining 1 teaspoon caraway seed.
• Bake uncovered 28 to 32 minutes or until light golden brown and center is set. Let stand 5 minutes before cutting. Serve with Thousand Island dressing.

TOP-RATED REUBEN SANDWICH

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!

REUBEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
• Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
• Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

REUBEN SANDWICH RECIPE BY TASTY

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!

REUBEN SANDWICH

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.

REUBEN SANDWICHES

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.

DELI REUBEN SANDWICH

Steps:

• Preheat oven or toaster oven to 450 degrees. Toast and butter bread. Drain sauerkraut. On a small rimmed baking sheet, pile several slices corned beef on unbuttered side of 1 slice bread and warm in oven, 5 minutes. Remove from oven and top with sauerkraut and a few slices of Swiss cheese. Bake until cheese melts. Spread mustard on other slice bread andplace on top of sandwich. Serve with pickles.

BAKED REUBEN SLIDERS

Steps:

• Heat oven to 350°F.
• Remove rolls from package, but do not separate rolls. Cut block of rolls horizontally in half; spread dressing onto cut sides of rolls.
• Place bottom halves of rolls, cut sides up, in 13x9-inch pan sprayed with cooking spray; top with 4 cheese slices, meat, sauerkraut and remaining cheese slices. Cover with tops of rolls.
• Mix remaining ingredients until blended; brush onto tops of sandwiches. Cover.
• Bake 30 min. or until cheese is melted and sandwiches are heated through.

REUBEN SANDWICH

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.