REUBEN ROUNDS
Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.
Nutrition Facts : Calories 114 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 198mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
RUSSIAN REUBEN IN THE ROUND
Not a fan of corned beef? Try our Russian Reuben in the Round. It's served with slow-roasted roast beef in the shell of a round loaf of rye bread.
Provided by My Food and Family
Categories Bread
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven 400ºF.
- Mix first 4 ingredients in medium bowl until blended. Add sauerkraut; mix lightly.
- Cut off top of bread loaf; remove bread from inside of loaf, leaving 1-inch-thick shell. Discard removed bread or reserve for another use. Fill bottom of loaf with layers of 2 cheese slices and half each of the meat and sauerkraut mixture. Repeat layers; cover with remaining cheese and top of loaf. Wrap in foil.
- Bake 45 min. or until heated through. Cut into wedges to serve.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 18 g
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
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
REUBEN SANDWICH
I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.
Provided by Beverly Burton
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 792.6 calories, Carbohydrate 50.2 g, Cholesterol 106.7 mg, Fat 51.7 g, Fiber 6.7 g, Protein 34.2 g, SaturatedFat 17.2 g, Sodium 2446.7 mg, Sugar 14.8 g
GREAT ROUND REUBEN
From the outside this looks like a loaf of bread but when it's sliced every piece is like a Reuben sandwich. Onion-rye bread, filled with corned beef, swiss cheese, sauerkraut and mustard. There's a bit of work here, but you can make it up ahead of time to avoid a last minute rush. The preparation time is approximate, it really depends on how quickly your bread rises.
Provided by Sackville
Categories Yeast Breads
Time 2h
Yield 1 serving(s)
Number Of Ingredients 20
Steps:
- Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
- Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
- Let stand for 2 minutes until a foam forms.
- Add 3 tbs sugar, both flours, vitamin C, salt and milk.
- Mix for 5 minutes on a low-medium speed until dough is elastic.
- Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
- Mix until well blended.
- The dough should be soft.
- Add a little bread flour if too wet or a little water if too dry.
- Place the dough in an oiled bowl and turn to coat well with oil.
- Cover and let rise until doubled.
- Remove the plastic and punch down the centre of the dough with a closed fist.
- Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
- Cover with plastic wrap and leave on the counter for 15 minutes.
- The dough can now be shaped or, if desired, refrigerated overnight.
- Spray an 18 inch round pizza pan with nonstick cooking spray.
- Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
- Reserve a third of the dough.
- Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
- Oil a rolling pin and roll out the largest piece into a large cirle.
- Place on the pizza pan.
- Spread the dough circle lightly with dijon mustard.
- Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
- Cover with a thin layer of cheese.
- Roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
- Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
- Roll out the small piece of dough and repeat as before.
- Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
- Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
- Tuck the top dough under the bottom layer of the dough all around the edges.
- Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
- Slash the centre in a daisy pattern.
- Do not let rise.
- Brush the bread again with beaten egg and place the pan in the oven.
- Bake until well browned, about 50-60 minutes.
- Place on a rack to cool.
- You can also assemble the Reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
- If frozen, defrost overnight in the fridge.
- To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.
REUBEN IN THE ROUND
My family loves Reuben's, so this is a fave munchie around here. It is also good served with crackers if you don't want to do the whole bread thing. Great party food!!
Provided by Manda
Categories Lunch/Snacks
Time 20m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, stir together all ingredients except bread and veggies.
- Refrigerate at least 2 hours.
- Cut thin, lengthwise slice off of top of bread.
- Hollow out center of bread, reserving bread to use for dipping, and leaving 1-inch shell.
- fill with dip.
- Serve with reserved bread and veggie dippers.
Nutrition Facts : Calories 818.3, Fat 56.9, SaturatedFat 32.7, Cholesterol 171.2, Sodium 987.1, Carbohydrate 30.1, Fiber 3.2, Sugar 4.2, Protein 47.1
VEGETARIAN REUBEN SANDWICH(VIRGIN REUBEN)
I have another recipe from Moosewood that's called a Portabella Reuben, but this is from the Food Network Kitchens and I think you will enjoy this one too!You can leave out the tempeh bacon and/or use veggie bacon, toful bacon, wham(vegetarian ham), or even roasted mushrooms.
Provided by Sharon123
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat the olive oil in a medium saucepan on medium heat.
- Add the onion and garlic; cook until golden brown, about 15 minutes.
- Add the sauerkraut, apple(if using), and allspice, season with salt and a generous grinding of black pepper.
- Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more(you want all the liquid gone).
- For the Russian dressing:.
- Mix all the dressing ingredients together, cover and chill until ready to use.
- For the Sandwich:.
- Heat a grill pan on medium low heat.
- If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels. If using other options, cook as directed.
- Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a work surface. Spread some of the Russian dressing on. Evenly lay the pickles, tempeh(or other options) if using, sauerkraut, and then cheese on top. Top with second slice of bread, to make 4 sandwiches.
- Place the sandwiches on the grill and cook about 2-3 minutes on each side, turning once so both sides get nice and golden brown, about 4-6 minutes total.
- Serve hot. Enjoy!
REUBEN SANDWICH LOAF
From Canadian Living Magazine. This makes a beautiful and delicious Reuben stuffed rye bread loaf. It is very impressive for company.
Provided by Food4Life
Categories Breads
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In small saucepan, heat together water, molasses, and shortening until at 120°F (50°C); stir together rye flour, 1/2 cup of all purpose flour, cocoa, caraway seeds, flax seeds, yeast, sugar and salt. Stir in shortening mixture. With wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
- Turn dough onto lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.
- Punch down dough; turn out onto a lightly floured surface. Roll out into 14x12-inch rectangle. Please on greased baking sheet.
- Filling: Spread mustard lengthwise in 3" strip along center of rectangle, leaving 1" border uncovered at ends. Top with 2 layers each meat, sauerkraut, and cheese.
- Starting at corner of dough, make diagonal cuts 1" apart almost to filling along one side of dough. Repeat on other side in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1".
- Glaze: Brush egg white to seal. Cover and let rise in warm draft-free place until doubled in bulk 30-40 minutes. Brush top with remaining egg white. Sprinkle with caraway seeds.
- Bake in centre of 350°F oven for 30-40 minutes or until puffed and dark brown. Remove from pan; let cool slightly on rack. Serve warm or let cool completely.
- Makes 8 servings, 16 slices.
Nutrition Facts : Calories 312.8, Fat 9.2, SaturatedFat 3.6, Cholesterol 13, Sodium 490.8, Carbohydrate 49, Fiber 8.8, Sugar 7.4, Protein 12
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