The Young Reuben Sandwich Food

ZINGERMAN'S REUBEN SANDWICH

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

Steps:

• Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
• Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

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.

THE YOUNG REUBEN SANDWICH

Steps:

• Set corned beef, swiss cheese, cole slaw, & butter out to come to room temp, OR (to SHORTEN prep time to 20 minutes) gently warm each ingredient in microwave on low power to take off the chill so that the sandwich will be hot inside once grilled.
• Assemble the sandwich:.
• Place a slice of swiss on one piece of rye bread.
• Next place 4 oz of corned beef atop the swiss cheese.
• Top the corned beef with thousand island dressing & 1/3 c Mike Mills' Crunchy Cole Slaw.
• Top the slaw with another slice of swiss cheese.
• Place the remaining slice of rye atop the sandwich.
• Butter the top of the sandwich and place DOWN in a skillet heated to Medium heat on the stove burner --.
• butter the (now) top of the sandwich while the bottom browns for a few minutes. (Lift gently with a spatula to check browning and turn when ready -- do not scorch!).
• Turn sandwich and brown the other side.
• Serve HOT with dill spear, and chips or french fries if desired.
• Note: the sandwich can actually be built in layers right in the skillet as the one side (bottom) browns IF you have all the other ingredients "warm" and staged for assembly. Tricky the first time but actually easier once you get the hang of it.