GRILLED REUBEN FLATBREAD
Explore our easy Grilled Reuben Flatbread recipe. Requiring just 5 ingredients, our Grilled Reuben Flatbread is as simple as it is scrumptious.
Provided by My Food and Family
Categories Sauces & Condiments
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat panini grill.
- Place flatbread on microwaveable plate. Microwave on HIGH 10 sec. or just until bread is warmed; spread with dressing.
- Place remaining ingredients on half the flatbread; fold in half.
- Grill 2 to 3 min. or until cheese is melted and sandwich is golden brown.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
GRILLED REUBEN FLATBREAD PIZZA
Crispy grilled flatbread topped with a little horseradish mayo, Instant Pot corned beef, sauerkraut, and Swiss cheese.
Provided by Stefanie
Categories Entree
Time 55m
Number Of Ingredients 7
Steps:
- Remove the corned beef from the packaging. Keep the seasoning packet. Rinse under cool water and pat dry. Add beef along with 1 cup of stock or water to the Instant Pot. Top with the contents of the seasoning packet. Secure the lid and cook on "Meat" setting with high pressure for 50 minutes.
- Allow the pressure to naturally release. Carefully remove the corned beef and transfer to a cutting board. Trim off any excess fat. Use two forks to shred the corned beef, discarding any fatty pieces. Set the corned beef off to the side or place in sealed containers to freeze or refrigerate.
- Heat your grill to about 350 degrees F with all burners on medium. Spray the grates with olive oil or nonstick cooking spray.
- Mix the mayo and horseradish together in a small bowl.
- Add flatbread and grill only one side with the lid open for 2 minutes. Remove the flatbread and bring back indoors for topping.
- Top the grilled side of the flatbread with a little bit, about 2 tbsp, of the horseradish mayo, the corned beef, sauerkraut, and then the cheese.
- Add the flatbreads back to thew grill. Grill with the lid closed for 3-4 minutes until the cheese melts and the flatbread is crispy.
- Season each pizza with a little salt and pepper, slice, then serve.
GRILLED FLATBREAD WITH STRACCHINO
As a lifelong lover of pizza, I am always experimenting with new and easy ways to satisfy my pizza cravings. This version takes two ready-to-use ingredients, Sardinian flatbread and Stracchino cheese from Lombardy, and mashes them up into a 5-minute full-flavor cheesy pizza party. No pizzaiolo experience required.
Provided by Food Network
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Preheat a grill over medium-high heat or char flatbread directly over the flame on a gas stovetop on both sides, about 3 minutes per side.
- Top each piece of charred flatbread evenly with the cheese and place on 2 half-sheet trays. Bake until the cheese has melted, 8 to 10 minutes.
- Meanwhile, in a small saucepan over low heat, simmer the garlic and rosemary in the olive oil until the garlic is very tender, 10 to 15 minutes.
- Remove the flatbread from the oven and drizzle with the fragrant oil. Once cool enough to handle, break each bread into large pieces and serve.
REUBEN FLATBREAD PIZZA
Your favorite grilled sandwich comes to life in this easy and delicious Reuben Flatbread Pizza. Inspired by the iconic sandwich, this unique dish features melty cheese, a crispy crust, sauerkraut and sliced corned beef. It's perfect for putting a spin on pizza night or serving as an impressive appetizer. Complete with rye croutons, this Reuben pizza recipe delivers full flavor in an easy-to-assemble pizza that you can prep in 20 minutes.
Provided by Pillsbury Kitchens
Categories Dinner
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Move oven rack to middle position; heat oven to 425°F. Add bread pieces to small bowl; stir in melted butter until evenly coated. Spread evenly in ungreased 15x10x1-inch pan. Bake 5 minutes; stir. Continue baking 3 to 4 minutes or until toasted. Transfer toasted bread pieces to piece of waxed paper to cool.
- In small bowl, mix cheeses. Spray large cookie sheet with cooking spray; unroll dough onto cookie sheet. Starting at center, press dough into 15x10-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
- Top partially baked crust with 1 1/2 cups of the cheese mixture, the corned beef and sauerkraut to within 1/2 inch of edges. Top with remaining 1 1/2 cups cheese mixture.
- Bake 10 to 12 minutes longer or until cheese is melted and crust is deep golden brown. Top with spinach, and drizzle with dressing; sprinkle with toasted bread pieces. Cut into 4 rows by 3 rows.
Nutrition Facts : Calories 490, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 13 g, ServingSize 2 Pieces, Sodium 1510 mg, Sugar 5 g, TransFat 1 g
GRILLED FLATBREAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to high.
- Divide the dough into 2 equal parts. Let the dough come to room temperature. Stretch the pizza dough lengthwise to create long ovals. Place the dough on the grill and allow the dough to cook about 3 minutes before turning the dough over. Continue to cook the dough, moving it around the grill if necessary. Once the dough is fully cooked, brush it with herb oil and slice it into triangles.
- Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
- Yield: 2 3/4 cups oil
- Prep Time: 10 to 15 minutes
FLATBREAD PIZZAS
Provided by Food Network
Categories appetizer
Time 15m
Yield 1 to 2 small flatbreads
Number Of Ingredients 21
Steps:
- For the flatbread: In a small mixing bowl, add the self-rising flour, yogurt, olive oil, rosemary and salt and mix. It might seem like the consistency is sticky, but this is okay!
- Dust a bench top with more of the flour and knead the dough until it forms a ball. If it's still sticky, add more flour to the bench. Roll out the dough with a rolling pin until 1/2 centimeter (1/4 inch) in thickness.
- Heat a small splash of olive oil in a small pan over medium heat. Once hot, transfer the flatbread over and cook until light brown, about 2 minutes. Then flip and cook on the other side for another minute. Serve topped with one of the pizza topping combinations.
GRILLED FLATBREAD
An exciting addition to a grilled meal... you can do it all on the grill! Depending on the humidity, you may need to add or subtract a tablespoon of water or flour to achieve a dough that is smooth and only slightly sticky before rising.
Provided by rsarahl
Categories Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill until hot.
- Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
- Add olive oil, flour and salt and mix to combine.
- Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
- Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
- Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
- Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
- Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
- Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.
Nutrition Facts : Calories 183.1, Fat 3.8, SaturatedFat 0.5, Sodium 582.5, Carbohydrate 32, Fiber 1.3, Sugar 0.1, Protein 4.5
GRILLED CHICKEN FLATBREAD PIZZAS
This is an excellent way to enjoy your gas grill, use up some leftovers and cook up something beautiful and delicious in just a few minutes. Great for the day after a barbecue party when you discovered you made too much of something! This one is leftover grilled chicken, but I think it would work with any leftover grilled meat (except, perhaps, hot dogs). I made this today for lunch, after we finished, my daughter said it would have been better with some fresh basil, so I have added that to the ingredients.
Provided by chris and her whisk
Categories Lunch/Snacks
Time 7m
Yield 4 flatbread pizzas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the grill. Mix all the ingredients together (except the bread) in a bowl. Use your hands. It's easier.
- Turn the heat to low on your grill. Lay the flat breads on (high rack if you have one). Mound the mixture on the flat bread, spreading to the edges. Close the grill and give it a minute or two, When it is melted, it's done. (If you leave it on too long, the bread will burn).
- Put it on a bread board and cut it with a pizza cutter.
Nutrition Facts : Calories 371, Fat 22.7, SaturatedFat 11.9, Cholesterol 111, Sodium 1183.8, Carbohydrate 5.7, Fiber 1.1, Sugar 0.9, Protein 35.7
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