MOM'S CLASSIC REUBEN
My mom has always made this slightly different than the usual Reuben. I typically 'load' it, we don't like skimpy sandwiches. It is a huge hit; my kids, friends and especially my husband loves it!
Provided by Robin Hofstatter Noftz
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
- Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
- Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.
Nutrition Facts : Calories 928.7 calories, Carbohydrate 40.1 g, Cholesterol 229 mg, Fat 51.8 g, Fiber 5.7 g, Protein 72.9 g, SaturatedFat 22.4 g, Sodium 4992.3 mg, Sugar 7.1 g
CLASSIC REUBENS
You don't have to spend an arm and a leg at a deli to enjoy this classic sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine mayonnaise, ketchup, and relish; season with salt and pepper. Set aside. Butter bread; place, buttered side down, on a work surface. Spread 4 slices with mayonnaise mixture; top with corned beef, sauerkraut, and cheese. Sandwich with remaining bread, buttered side up.
- In 2 batches, cook sandwiches, covered, in a large skillet over medium-low, until bread is golden brown and cheese is melted, 2 to 3 minutes per side.
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.)
CLASSIC REUBEN SANDWICH
Steps:
- Gather the ingredients.
- Spread both slices of rye bread lightly with Thousand Island dressing.
- Place a layer of sauerkraut over one slice, then top with the corned beef then Swiss cheese. Top with the second slice of bread, dressing side down.
- Butter the outside of the Reuben sandwich lightly with softened butter (or margarine) and fry the sandwich on a hot griddle or grill over medium heat, turning to brown both sides evenly.
Nutrition Facts : Calories 653 kcal, Carbohydrate 37 g, Cholesterol 125 mg, Fiber 5 g, Protein 25 g, SaturatedFat 18 g, Sodium 1680 mg, Sugar 8 g, Fat 45 g, ServingSize 1 serving, UnsaturatedFat 0 g
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.
THE REAL REUBEN
Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
Provided by ALDO1938
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
- Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g
CLASSIC CHEESY REUBEN SANDWICH
Make and share this Classic Cheesy Reuben Sandwich recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Spread 1 slice of bread with mustard and the other with mayonnaise.
- Place Swiss cheese, beef& sauerkraut between the bread slices.
- Brown in melted butter in a skillet, on both sides and until cheese is melted.
OPEN FACED REUBEN SANDWICH
I love Reubens and this one is really good! To make a Rachel sandwich, substitute thinly sliced turkey for the corned beef.
Provided by keen5
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
- SANDWICH: Spread dressing on one side of each bread slice.
- Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
- Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
- To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.
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