Reuben Slaw Sandwiches Food

EMERIL'S REUBEN SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Place the corned beef in a shallow baking dish and drizzle with a little water. Cover tightly with aluminum foil and bake until heated through, about 20 minutes.
• Lay the bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing. Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese and cole slaw. Place the remaining bread slices on top, dressing sides down, and set aside.
• Heat 2 heavy large skillets over medium heat. When hot, brush 1 side of each sandwich with some of the butter and place in the hot pans, buttered sides down, and cook until crispy and golden brown, about 4 minutes. Spread the unbuttered, top sides of the sandwiches with the remaining butter and turn the sandwiches to cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer. Transfer the sandwiches to a cutting board and cut in half on the diagonal, then serve immediately, with remaining cole slaw and a kosher dill pickle, for garnish.
• In a bowl, combine all ingredients except salt and whisk until well-blended. Add salt to taste, cover and refrigerate until ready to serve.

OVEN-GRILLED REUBEN SANDWICHES

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.

CLASSIC REUBEN SANDWICH

Steps:

• Gather the ingredients.
• Spread both slices of rye bread lightly with Thousand Island dressing.
• Place a layer of sauerkraut over one slice, then top with the corned beef then Swiss cheese. Top with the second slice of bread, dressing side down.
• Butter the outside of the Reuben sandwich lightly with softened butter (or margarine) and fry the sandwich on a hot griddle or grill over medium heat, turning to brown both sides evenly.

CORNED BEEF REUBEN WITH SAVOY CABBAGE SLAW

Steps:

• For the slaw: Put the cabbage in a bowl, sprinkle the vinegar, sugar, celery seeds and salt and pepper to taste over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• For the sandwiches: In a small bowl, stir together the mayo, ketchup, relish and paprika. Spread the dressing on one side of each slice of bread. Put a slice of cheese on each piece of bread; divide the meat among 4 of the slices. Top each sandwich with some slaw and invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon of the butter on the top of each sandwich.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Arrange the sandwiches buttered-side up in the skillet and cook until the bottoms are golden, about 4 minutes. Carefully flip the sandwiches and cook until the undersides are golden brown and the cheese is melted, about another 4 minutes. Slice the sandwiches diagonally and serve.

REUBEN SANDWICH II

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.

OPEN FACED CORNED BEEF & COLE SLAW SANDWICHES

Steps:

• Heat oven to 350°F
• Spread each slice of bread with 2 teaspoons spicy brown mustard.
• To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
• Place sandwiches onto ungreased baking sheet and bake for 8 to 10 minutes or until cheese is melted.

CAPE COD REUBEN SANDWICH

Steps:

• In a large bowl, whisk the beer, 1 C plus 2 T flour, salt and paprika until smooth. Chill in the fridge for 30 minutes.
• In a medium bowl, mix the slaw mix with the Russian dressing.
• Preheat the broiler. Meanwhile in a deep skillet heat the oil until it registers 375°F.
• Place the remaining 1 C flour on a large plate.
• Working with one fillet at a time, coat the fish with the flour, shaking off excess, then coat with the beer batter.
• Lower the fish into the hot oil CAREFULLY and cooking, turring occasionally, until brown and crispy, about 5 minutes.
• Transfer to paper towels to drain.
• Place bread on a baking sheet.
• Broil until toasted. Transfer toasted side down onto a plate.
• Spread Russian dressing on 4 slices, top with fish, slaw and cheese. Add another toasted slice of bread to the top, toasted side up.
• dig in!