TEMPEH REUBEN
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- For the Russian dressing: Combine the ketchup, mayo, horseradish, relish, Worcestershire, paprika and black pepper in a bowl and mix until well combined.
- For the Reuben: Slice each piece of tempeh crosswise into two smaller pieces, then slice horizontally into each slice to create two thinner pieces.
- Heat an iron griddle or skillet over medium-high heat. Drizzle with olive oil (I like to take a paper towel in tongs and rub it over the griddle to evenly distribute the oil). Cook the tempeh until golden brown, 2 minutes per side.
- Butter one side of each piece of bread, then turn over. Spread four of the slices with some Russian dressing, then top those with 1 slice of cheese each. Top with a piece of tempeh, some grated carrot and some sauerkraut, then top with another slice of cheese each. Top with the remaining slices of bread.
- Heat the iron griddle or skillet over medium heat. Cook the sandwiches about 2 minutes per side. (I like to use a metal mixing bowl to dome the sandwiches so the cheese melts.)
OVEN BAKED REUBENS
Make and share this Oven Baked Reubens recipe from Food.com.
Provided by Melanie Murray
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread.
- Divide the corned beef evenly over 4 slices bread.
- Divide the sauerkraut evenly over the remaining 4 slices of bread.
- Place a slice of Swiss cheese over each piece of bread.
- Bake 8-10 minutes until cheese is melted and the corned beef is hot.
- Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half.
- Serve immediately.
Nutrition Facts : Calories 817.3, Fat 50.5, SaturatedFat 19.2, Cholesterol 170.9, Sodium 3417.2, Carbohydrate 47.6, Fiber 9, Sugar 11.5, Protein 43.3
REUBEN CRESCENT BAKE
Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.
Provided by Patti Barrett
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
- Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
- Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 32.1 g, Cholesterol 114.6 mg, Fat 42.1 g, Fiber 0.7 g, Protein 36.9 g, SaturatedFat 16.9 g, Sodium 2122.9 mg, Sugar 9.5 g
TANGY REUBEN BAKE
My husband's background is Czech, so just about everyone in the family loves sauerkraut especially in this casserole. When I want a bit more zip, I add a third cup of sliced green pepper. My daughter won a purple ribbon at the state fair with this recipe.-Jewell Kronaizl, Vermillion, South Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first eight ingredients. Transfer to a greased 8-in. square baking dish., Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 527 calories, Fat 32g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 1433mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 4g fiber), Protein 16g protein.
TURKEY REUBEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the 18,000 Island dressing: Roughly chop the pickled jalapeños and Quick Pickles and add them to the mayonnaise in a large bowl. Add the ketchup, mustard, granulated garlic, salt and pepper to taste. Stir to combine and set aside.
- For the reubens: Preheat a griddle over low heat. Butter one side of each piece of bread and place butter-side down on the griddle. Toast until browned. Meanwhile, add the turkey to the griddle in piles to warm. Add the sauerkraut in 2 separate bundles to the same griddle. Spoon a generous amount of dressing on top of the sauerkraut and cover each with 2 slices of Swiss cheese. Cover with a lid or large inverted bowl to warm and allow the cheese to melt, about 30 seconds. Add the Quick Pickle brine to the griddle and cover to allow the cheese to steam and fully melt.
- Place the sauerkraut on top of the turkey, then remove it to a slice of toasted rye. Top with a second piece of toasted rye. Slice in half on the diagonal and plate the sandwich on top of sweet potato fries to prevent the bottom of the sandwich from steaming, and to catch any drippage. Enjoy warm.
- Add the vinegar, sugar, mustard seeds, salt, garlic, bay leaf and 1/2 cup water to a saucepan and bring to a simmer. Cook until the sugar has dissolved, then add the cucumbers and dill to a heatproof container and pour over the pickling liquid. Let sit for at least 10 minutes.
BAKED REUBEN SANDWICH
Make these scrumptious Reuben sandwiches using Original Bisquick® mix. Enjoy this baked dinner packed with corned beef and sauerkraut.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In medium bowl, stir Bisquick mix, milk, egg and 1 teaspoon of the caraway seed with fork until blended. Spread 1 cup batter in baking dish.
- Brush corned beef slices with mustard; layer on top of batter in baking dish. Top evenly with cheese and sauerkraut. Carefully spread remaining batter over sauerkraut. Sprinkle with remaining 1 teaspoon caraway seed.
- Bake uncovered 28 to 32 minutes or until light golden brown and center is set. Let stand 5 minutes before cutting. Serve with Thousand Island dressing.
Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 5 g, TransFat 2 g
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