Reuben Waffle Potato Appetizers Food

REUBEN WAFFLE POTATO APPETIZERS

Steps:

• Prepare waffle fries according to package directions for baking. Meanwhile, in a small bowl, beat cream cheese, 1 cup fontina cheese, salad dressing, onion and horseradish until blended., Remove fries from oven; set oven to 400°. Top each waffle fry with about 1/4 ounce corned beef and 1 teaspoon each cream cheese mixture, sauerkraut and remaining fontina cheese. Bake until cheese is melted, 8-10 minutes. Sprinkle with chives.

PRESSED REUBEN WAFFLE SANDWICH

Steps:

• Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
• In a large bowl, add the rye flour, all-purpose flour, baking soda, baking powder and salt and whisk together to combine. Add the beer, milk, eggs and caraway seeds and whisk again until the wet and dry ingredients are mixed well, about 30 seconds.
• Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm. There should be 8 waffles total, or 4 large waffles which can be cut in half.
• Increase the oven temperature to 400 degrees F. Once all of the waffles are done, place 4 of them on a cutting board. Top each with a couple slices of cheese, some corned beef, about 1/2 cup of sauerkraut and drizzle with the Thousand Island dressing. Make a few layers, if desired. Top the sandwiches with the remaining waffles and place back on the rack. Place a sheet of foil on top of the sandwiches, add another cookie sheet on top of the foil and place a heavy pan or a brick on the sheet to press the sandwiches. Cook in the oven until the cheese melts, an additional 5 minutes.
• Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator.

REUBEN WAFFLEWICH

Steps:

• Preheat a waffle maker on medium-low heat.
• Spread each slice of bread with the Thousand Island dressing. Place a piece of cheese on top of each slice.
• Add the pastrami and sauerkraut to one side. Close the sandwich and butter the top with 1 tablespoon butter.
• Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker.
• Toast until golden and crisp, 2 1/2 to 3 minutes.
• Remove, slice in half and serve with potato chips.

SKILLET-ROASTED REUBEN POTATO CASSEROLE

Steps:

• Place potato slices in a bowl, cover with cold water, and soak for at least 15 minutes. Transfer to a colander and drain well.
• Melt butter in a large nonstick skillet over medium heat. Arrange overlapping potato slices over the melted butter, starting at the center of the pan and going outward in a fan shape, until entire bottom surface is covered. Season with salt and pepper. Layer with sauerkraut, corned beef, Thousand Island dressing, and Swiss cheese.
• Cover skillet with a lid and cook until potatoes are soft and cooked through and cheese is melted, 45 minutes to 1 hour.

REUBEN NACHOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt together in a small bowl until well blended. Set aside.
• Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers on top.
• Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Top nachos evenly with corned beef and sauerkraut. Broil until heated through, 1 to 2 minutes. Top nachos with the mayonnaise sauce.

BAKED REUBEN DIP

Steps:

• Heat oven to 400 degrees F.
• Grease a 9 or 10-inch glass pie plate.
• In a bowl combine the soft cream cheese with garlic powder, cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth.
• Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef.
• Spread the mixture into the pie plate.
• Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
• At this point you may cover and refrigerate for 24 hours.
• Bake (400 degrees F) for about 15-20 minutes or until edges are bubbly and the mixture is very hot in the middle, you may need a slightly longer baking time if the mixture was chilled.