CLASSIC REUBEN SANDWICH RECIPE
Once you try this homemade Classic Reuben Sandwich Recipe, you'll never order it at a restaurant again. Slices of rye bread with corned beef, sauerkraut, Russian dressing, and cheese - grilled until crispy!
Provided by Valentina Ablaev
Categories Easy
Time 15m
Number Of Ingredients 15
Steps:
- In a bowl combine all the ingredients for the Russian Dressing, set aside.
- In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.
- Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
- Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.
- In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.
Nutrition Facts : ServingSize 3 g, Calories 746 kcal, Carbohydrate 38 g, Protein 32 g, Fat 51 g, SaturatedFat 21 g, Cholesterol 120 mg, Fiber 5 g, Sugar 6 g
CORNED BEEF AND SWISS PANINI ON RYE
Steps:
- Preheat your panini grill or a grill pan over medium heat.
- Break up the corned beef with your fingers and place it into a bowl. Add a tablespoon of water to the top of the corned beef then cover with a paper towel. Place into the microwave and heat for 30 seconds. Place a little bit of mayonnaise on top of one slice of bread. Add the corned beef to the top followed by a piece (or two) of Swiss cheese. Spread some grainy mustard on another slice of rye bread then place it on top.
- Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!
- Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it - I bet you will like it and it's way better for you!
CLASSIC REUBEN SANDWICH (CORNED BEEF ON RYE WITH SAUERKRAUT AND SWISS) RECIPE
This classic deli sandwich is made by stuffing toasted rye bread with corned beef, sauerkraut, melted Swiss cheese, and Russian dressing. The key to success is to keep everything nice and hot.
Provided by Daniel Gritzer
Categories Sandwiches Sandwich
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- For the Russian Dressing: In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season dressing with salt and pepper and set aside.
- For the Sandwiches: Preheat oven to 350°F (180°C). Lay a sheet of aluminum foil on a rimmed baking sheet and place corned beef in the center. Bring foil edges up to form walls, then add 2 tablespoons (30ml) water to corned beef. Seal package well and transfer to oven to heat corned beef, 10 minutes.
- Transfer to oven and cook until cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.
Nutrition Facts : Calories 861 kcal, Carbohydrate 27 g, Cholesterol 220 mg, Fiber 4 g, Protein 42 g, SaturatedFat 29 g, Sodium 2144 mg, Sugar 4 g, Fat 65 g, ServingSize Makes 4 sandwiches, UnsaturatedFat 0 g
CORNED BEEF AND CABBAGE GRILLED CHEESE
Enjoy St. Patrick's Day flavors year-round with this hearty sandwich. Deli corned beef and sauerkraut are quick shortcuts for slow cooked corned beef and cabbage. Beer-braised, caramelized onions add another layer of flavor for a crispy sandwich that hits on all points.
Provided by Food Network Kitchen
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
- Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices.
- Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
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
RYE WITH SWISS AND CORNED BEEF APPETIZER
Rye slices with swiss and corned beef spread. A touch of mustard mimics one of my favorite sandwiches. Perfect for a party or pot luck.
Provided by Red_Apple_Guy
Categories High In...
Time 30m
Yield 20 baguette slices, 10 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 400F.
- Slice bread into 20 pieces. If using a 1.5 loaf, slice into 3/4" to 1" slices and cut those in half.
- Mix all other ingredients in a bowl.
- Place about 1 tablespoon of cheese mixture onto each piece of bread and place on a baking sheet either oiled or lined with parchment paper.
- Bake for 12 minutes or until cheese is lightly browned in spots. Broiling is good, also, but be careful not to burn or over brown.
- Cool and serve.
Nutrition Facts : Calories 319.1, Fat 12.2, SaturatedFat 6.3, Cholesterol 32.6, Sodium 635, Carbohydrate 38.4, Fiber 4.5, Sugar 3.3, Protein 13.7
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