Moms Classic Reuben Food

MOM'S CLASSIC REUBEN

Mom's Classic Reuben image

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

Ingredients

12 slices light rye bread with caraway seeds
6 tablespoons margarine, softened
2 pounds deli sliced corned beef
1 ½ pounds thinly sliced deli chicken breast
1 pound sliced Muenster cheese
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup creamy salad dressing, e.g. Miracle Whip ™

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

REUBEN SALAD SANDWICHES

Reuben Salad Sandwiches image

This version is less expensive to make because you are using canned corned beef rather than fresh deli corned beef but it tastes just like a reuben. The reuben is DH's favorite deli style sandwich and he even asked for a second sandwich then made another a few hours later in the night. I recommend serving these with a side of Michelle S.'s #49062 Mom's German Potato Salad and a sour dill pickle spear. This recipe is courtesy of Southern Living's Easy Weeknight Favorites cookbook.

Provided by TheDancingCook

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) can hormel corned beef
1 (14 1/2 ounce) can sauerkraut, drained well
1/2 cup thousand island dressing or 1/2 cup Russian salad dressing
1 tablespoon bacon bits
4 slices swiss cheese
1 tablespoon imitation bacon bits
1/2 teaspoon pepper
8 slices rye bread

Steps:

Preheat oven to 350 degrees.
Toast 4 of the slices of the rye bread.
While bread is toasting, combine corned beef, sauerkraut, dressing, pepper and bacon bits, mixing well.
Spread the mixture on the 4 toasted pieces of rye and top each with a slice of swiss.
Bake for 10 minutes or until the cheese is melted.
While these are baking, toast the other 4 slices of bread.
Remove slices from oven and top with remaining toasted slices.

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