Reuben Paninis Food

CLASSIC REUBEN SANDWICH RECIPE

Steps:

• In a bowl combine all the ingredients for the Russian Dressing, set aside.
• In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.
• Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
• Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.
• In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.

REUBEN SANDWICH

Steps:

• Make the brine: Combine the salt, brown sugar, pickling spice, coriander seeds, yellow mustard seeds, pink curing salt and 1 gallon water in a large stockpot. Bring to a boil and allow to simmer for 15 minutes to awaken all the spices. Turn off the burner and allow liquid to cool to below 40 degrees F, either by waiting or by adding some ice to melt and cool it down. Once the liquid is cool, pour it over the brisket in a large container, cover with lid and place it in the fridge for at least 3 days and up to 1 week.
• Preheat a smoker for cooking over 225 degrees F.
• Remove the brisket from the brining liquid and rinse off any excess brine from the exterior. Pat the brisket dry and place it on a smoking rack. Mix together the fresh ground coriander seeds, black pepper, white sugar and granulated garlic, then liberally sprinkle both sides of the brisket with the spice mix. Let rest 1 hour.
• Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 190 degrees F, about 12 hours.
• Allow the meat to cool completely, preferably overnight. Thinly slice against the grain.
• Preheat a convection oven to 450 degrees F.
• Layer slices of Swiss cheese on the rye bread and layer on a good portion of thinly sliced pastrami brisket. Toast the sandwich in the oven to heat the meat and melt the cheese, then finish with sauerkraut and Russian dressing. (Save remaining meat for another use.)

REUBEN PANINI

Steps:

• Spread the dressing on one side of each bread slice.
• Divide the corned beef among four of the dressed bread slices. Evenly distribute the sauerkraut over the meat, and top with two slices of cheese per sandwich.
• Place the remaining dressed slices of bread dressing-side-down onto the cheese.
• Preheat an electric Panini griddle; or heat a skillet over medium-high heat.
• Spread the top of each sandwich with butter and place them butter-side down onto the hot surface; you'll probably need to work in batches.
• Spread butter on the other side of each sandwich, then close the griddle, or cover the panini with a heavy lid, flipping to grill on both sides.

REUBEN PANINIS!

Steps:

• Preheat Foreman Grill/Panini maker/grill pan.
• Microwave sauerkraut for 1 minute in the microwave.
• Spray one side of each slice of bread with spray butter (or spread with margarine.) This will be the outsides.
• Layer bread with sauerkraut, meat, & cheese, top with other slice of bread.
• Grill until cheese in nice & melty-goes great with a dill pickle!

REUBEN SANDWICH

Steps:

• For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
• Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
• For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
• For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on griddle. Lay the corned beef and sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)

TURKEY REUBEN PANINI

Steps:

• Spread one side of each bread slice evenly with 1 1/2 teaspoons dressing. Place one cheese slice on dressed side of each of four bread slices; top each with 1 tablespoon sauerkraut and 2 ounces turkey.
• Top each sandwich with 1 cheese slice and 1 bread slice, dressed side down. Coat the outside of the sandwich (top and bottom) with butter. Heat a large skillet over medium-high heat. Add sandwiches to pan. Place a food press on top of sandwiches; press gently to flatten sandwiches.Leave press on sandwiches while they cook. Cook 2 minutes on each side or until browned and cheese melts.