Emerils Reuben Sandwiches Food

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

REUBEN SANDWICH

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.)

REUBEN SANDWICH

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 OUR WAY

Steps:

• In a small bowl, make the dressing: combine the mayonnaise, catsup, relishes, onion, garlic, lemon juice, and black pepper to taste; set aside.
• Spread butter on one side of each slice of bread.
• Heat a large non-stick pan over medium heat and place one slice of bread, butter-side down, in the pan.
• Assemble the sandwich: on top of the bread, place the sliced pastrami; top meat with a couple of tablespoons of the dressing; then spread the sauerkraut over, add some more dressing, top with the cheese, then place the other slice of bread- buttered side up- on top (this arrangement helps keep the dressing from soaking the bread too much).
• Cover the grilling sandwich with a lid (a Reverware saucepan lid works well for this) and let grill for 2 to 3 minutes, checking to make sure that the bread does not burn- the idea is to heat the air underneath the lid and melt the cheese easier as you're also browning the bread.
• Carefully turn the sandwich, re-cover, and grill other side. (I say "carefully" because, depending on how much of the fillings you put in, this step can get a little messy -- ).
• Cut the completed grilled sandwich in two and serve with the extra dressing for dipping, along with a dill pickle and potato chips or potato salad.

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.

WAFFLE IRON REUBEN SANDWICH - EMERIL LAGASSE

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.

EMERIL'S RUSSIAN DRESSING

Steps:

• In a bowl, combine all the ingredients and whisk until well blended. Adjust the seasoning to taste.
• Cover and refrigerate until ready to serve.