OVEN-GRILLED REUBEN SANDWICHES
For a great homemade Reuben sandwich, make a quick "sauerkraut" by simmering bagged coleslaw with vinegar and sugar, and replace overly sweet Russian dressing with a simple blend of mayonnaise and Dijon mustard. Oven-grilling allows you to cook the sandwiches all at once (and without turning them) rather than cooking them in batches on the stovetop.
Provided by Cucina Casalingo
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees.
- Bring vinegar and sugar to boil in large skillet over medium heat. Stir to dissolve sugar; add coleslaw, cover, and cook, tossing occasionally, until coleslaw is tender, 8 to 10 minutes. Remove lid and simmer until liquid has evaporated, 1 to 2 minutes. Season with salt and pepper.
- Combine mayonnaise and mustard in small bowl.
- Spread 1 tablespoon mayonnaise mixture on each bread slice.
- Layer 1 slice cheese, 1/2 cup coleslaw, 1/4 pound corned beef, and 1 slice cheese on top of bread slice.
- Top with second slice of bread and compress sandwich with your hands.
- Repeat to make three more sandwiches.
- Brush tops and bottoms of sandwiches with melted butter.
- Transfer sandwiches to preheated baking sheet. Bake until toasted, about 10 minutes. Serve.
Nutrition Facts : Calories 837.7, Fat 50.5, SaturatedFat 22, Cholesterol 181.8, Sodium 2118.6, Carbohydrate 52, Fiber 6.8, Sugar 15, Protein 43.6
OVEN BAKED REUBENS
Make and share this Oven Baked Reubens recipe from Food.com.
Provided by Melanie Murray
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread.
- Divide the corned beef evenly over 4 slices bread.
- Divide the sauerkraut evenly over the remaining 4 slices of bread.
- Place a slice of Swiss cheese over each piece of bread.
- Bake 8-10 minutes until cheese is melted and the corned beef is hot.
- Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half.
- Serve immediately.
Nutrition Facts : Calories 817.3, Fat 50.5, SaturatedFat 19.2, Cholesterol 170.9, Sodium 3417.2, Carbohydrate 47.6, Fiber 9, Sugar 11.5, Protein 43.3
ZINGERMAN'S REUBEN SANDWICH
Provided by Food Network
Time 55m
Yield 6 sandwiches
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
- Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
- When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
- Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
- Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
- Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.
REUBEN SANDWICHES
Provided by Trisha Yearwood
Categories main-dish
Time 15m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Preheat the broiler on high. Mix together the ketchup, mayonnaise, horseradish, shallot and a few grinds of pepper in a small bowl.
- Lay out half of the bread and divide the pastrami among the slices. Top with the sauerkraut, followed by the cheese. Arrange the open-faced sandwiches on a large rimmed baking sheet and broil a few inches from the element until the cheese is melted and browned in spots, about 3 minutes. Spread a generous amount of the Russian dressing on the remaining slices of bread and make sandwiches. Serve immediately.
DELI REUBEN SANDWICH
Make this fuss-free version of the deli favorite easily at home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 1
Number Of Ingredients 7
Steps:
- Preheat oven or toaster oven to 450 degrees. Toast and butter bread. Drain sauerkraut. On a small rimmed baking sheet, pile several slices corned beef on unbuttered side of 1 slice bread and warm in oven, 5 minutes. Remove from oven and top with sauerkraut and a few slices of Swiss cheese. Bake until cheese melts. Spread mustard on other slice bread andplace on top of sandwich. Serve with pickles.
Nutrition Facts : Calories 577 g, Fat 32 g, Fiber 5 g, Protein 31 g
CAMPFIRE REUBENS
Started by my mom when I was very young, this sandwich has been a tradition for years on family camping trips. My children and grandchild now insist I make them on all our camping trips. Each person assembles their own sandwich just how they like it, with or without sauerkraut, extra cheese, or any way in-between. Use a permanent marker to label the packets. You'll never want another Reuben that isn't made over a campfire!
Provided by NancyOlson
Categories Main Dish Recipes Sandwich Recipes Beef
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat a grill for low heat.
- Cut 4 large squares of aluminum foil. Place 2 slices of bread side-by-side on each piece of foil. Spread the bread slices with Thousand Island dressing. Evenly divide the corned beef, Swiss cheese, and sauerkraut among the bread. Top with a second slice of bread to make a sandwich. Wrap the foil snugly around the sandwich to make a sealed packet.
- Place the packets on the preheated grill. Cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.
Nutrition Facts : Calories 776.8 calories, Carbohydrate 50.7 g, Cholesterol 128.2 mg, Fat 48.9 g, Fiber 5.1 g, Protein 37.4 g, SaturatedFat 16.9 g, Sodium 2637.5 mg, Sugar 14.4 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
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- Spread dressing evenly on 1 side of each bread slice. Layer 6 rye bread slices and 6 pumpernickel bread slices evenly with cheese, sauerkraut mixture, and corned beef. Stack to make 6 (2-layer) sandwiches, ending with remaining rye bread slices.
- Coat a baking sheet with vegetable cooking spray, and arrange sandwiches on baking sheet. Coat bottom of a second baking sheet with cooking spray, and place, coated side down, on top of corned beef sandwiches.
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