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 SANDWICH
Provided by Food Network
Categories main-dish
Time P1DT8h25m
Yield 1 serving
Number Of Ingredients 17
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.)
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 II
These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!
Provided by COLETTE G.
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a large skillet or griddle on medium heat.
- Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
- Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.
Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 g
REUBEN SANDWICH BURGER
No need to choose between a Reuben sandwich and a juicy burger when you make this ground beef and corned beef mash-up!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Shape meat into 4 (1/2-inch thick) patties.
- Cook patties in large skillet on medium heat 4 to 5 min. on each side or until done (160ºF). Top with corned beef and cheese; cover. Cook 1 min. or until cheese begins to melt and corned beef is heated through.
- Spread bottom of rolls with 1/4 cup dressing; top with lettuce, tomatoes and sauerkraut. Cover with topped burgers, remaining dressing and tops of rolls.
Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
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