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
VEGETARIAN REUBEN SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.
- For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use.
- For the Sandwich: Preheat broiler to low.
- 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.
- Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.
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
REUBEN
Provided by Food Network
Time 45m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Drain the sauerkraut in colander. Rinse the sauerkraut with water and squeeze out the extra moisture. In a small skillet, over medium heat, saute the bacon and onion until the onions become translucent. Pour the vegetable oil into a 4-quart saucepan. Add 1 quart of the sauerkraut, the caraway seeds, another 1 quart of sauerkraut, the bacon and onion mixture, the sugar, applesauce, and bay leaf. Cover and simmer on low heat for 15 to 20 minutes, stirring frequently. Transfer the sauerkraut mixture to a container and refrigerate until cool.
- Thousand Island dressing:
- Add all the ingredients to a bowl and stir to combine. Cover and refrigerate until ready to use.
- Reuben:
- Butter 2 slices of fresh rye bread and put them on the flat top grill. Put a slice of Swiss cheese to each piece of bread. Apply the desired amount of Thousand Island dressing and sauerkraut on each slice. Heat 4 ounces of thinly sliced corned beef on the flat top. Arrange the hot corned beef on top of 1 slice of bread. Transfer the bread slices to a cutting board and make a sandwich. Slice in half and serve.
PSEUDO-REUBEN
This is my adaptation of a healthier version of the Reuben sandwich from shape.com. It is totally vegetarian and could easily be made vegan. Don't let the dressing ingredients scare you - you could also use Thousand Island Dressing, but I think this version removes the need to buy it. This is a sandwich that is truly a sum of its parts - they meld beautifully and you won't notice the individual ingredients.
Provided by jellie
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Toast bread if desired.
- Layer deli slices, cheese, and sauerkraut on one slice.
- On the other, spread ketchup, relish, and mayo.
- Top one slice with the other.
- This would probably be good grilled but I eat mine like this.
Nutrition Facts : Calories 286.4, Fat 9.7, SaturatedFat 5.2, Cholesterol 24.8, Sodium 804.5, Carbohydrate 36.9, Fiber 4.7, Sugar 5.4, Protein 13.1
REUBEN
Make and share this Reuben recipe from Food.com.
Provided by Chef Shadows
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- As a cold sandwich :.
- On first slice of bread,place half the corned beef, then half the kraut and half the swiss.
- Top with Russian dressing "Russian Dressing" Recipe #211647 , cover with second slice of bread.
- Layer on the rest of the beef,kraut and swiss.
- Cover with third slice of bread.
- Secure with toothpicks, cut and serve.
- As a hot sandwich:.
- Preheat broiler to 425f.
- On a cookie sheet, lay out the three slices of bread.
- On the first slice, layer beef, kraut, and swiss.
- On the second slice, layer beef and kraut.
- On the third slice, place the rest of the cheese.
- Broil until cheese bubbles.
- Remove from oven with spatula.
- Top with Russian dressing "Recipe #211647" and assemble the layers.
- Secure with toothpick, cut and serve.
- **Recipe found in my recipes.
Nutrition Facts : Calories 747.1, Fat 40.3, SaturatedFat 17.9, Cholesterol 164.2, Sodium 3492.5, Carbohydrate 51.8, Fiber 7.8, Sugar 8.2, Protein 43.9
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