REUBEN SANDWICH
I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.
Provided by Beverly Burton
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
- Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
Nutrition Facts : Calories 792.6 calories, Carbohydrate 50.2 g, Cholesterol 106.7 mg, Fat 51.7 g, Fiber 6.7 g, Protein 34.2 g, SaturatedFat 17.2 g, Sodium 2446.7 mg, Sugar 14.8 g
REUBEN SANDWICH
Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
Provided by Arthur Schwartz
Categories Sandwich Beef Cheese
Yield Makes 1
Number Of Ingredients 6
Steps:
- Butter each slice of bread evenly to the edges on one side.
- Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
- Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
- Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
- Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
- Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
- Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
- Serve immediately.
THE REAL REUBEN
Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
Provided by ALDO1938
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
- Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g
TOASTED REUBEN SUB SANDWICH
Make and share this Toasted Reuben Sub Sandwich recipe from Food.com.
Provided by Decorative Memories
Categories Lunch/Snacks
Time 8h15m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook your corned beef brisket with the spice pack following the directions on the package, choosing your desired cooking method or place the brisket into your crock pot, cover with water, add spice pack, and cook on low for 6-8 hours until done.
- Slice the cooked meat and set aside. Cut your loaf of french bread open and lay the two pieces side by side on a jelly roll pan. Brush a small amount of olive oil over the bread and put it under the broiler just until it is lightly toasted.
- Remove the top portion of your french bread from the pan. Top the bottom half of the bread with sliced swiss cheese, corned beef, and sauerkraut. Place under the broiler for another 5-8 minutes or until toasty and hot. Drizzle with thousand island dressing and top with the top half of your toasted french bread.
- Cut into 8 pieces and serve with extra thousand island dressing on the side for dipping. Reduced fat or fat-free thousand island dressing tastes great with this sandwich as well.
TOASTED REUBENS
New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 sandwiches.
Number Of Ingredients 10
Steps:
- Spread mustard over 4 slices of bread. Layer with cheese, corned beef and sauerkraut. In a small bowl, mix mayonnaise, ketchup, relish and horseradish; spread over remaining bread. Place over sauerkraut. Spread outsides of sandwiches with butter., In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes on each side.
Nutrition Facts : Calories 705 calories, Fat 45g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 2830mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 6g fiber), Protein 34g protein.
HOT PRESSED REUBEN
Steps:
- Preheat a large skillet over medium heat. Brush butter on one side of each slice of bread and place buttered-side down onto the skillet until toasted.
- Place the bread, buttered-side down on a work surface. Top each slice of bread with a slice of cheese. Then place 2 to 3 slices of the corned beef on half of the slices of bread. Place 2 tablespoons sauerkraut over the corned beef and spoon 1 tablespoon Kicked-Up Russian Dressing onto the remaining slices of bread. Place each of the slices of bread with dressing, buttered-side out on top of the slices of bread topped with corned beef.
- Place the sandwiches in the skillet and cook until golden and toasted, about 5 minutes, using a spatula to press down a few times. Turn the sandwiches over and top with foil, then place another pan or skillet on top to press down. Cook until the sandwiches are toasted and the cheese melts, 3 to 5 minutes. Serve with pickles on the side.
- In a medium bowl, use a whisk to combine the mayonnaise, chili sauce, horseradish and relish.
NEW YORK TOASTED REUBENS
Make and share this New York Toasted Reubens recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first four ingredients; set aside.
- Spread mustard on one side of four slices of rye bread.
- Layer with corned beef, cheese, sauerkraut, and the mayo mixture; top with remaining bread slice.
- In a large skillet, melt butter over medium heat.
- Cook sandwiches on both sides, until bread is lightly toasted, and the cheese is melted.
Nutrition Facts : Calories 984.5, Fat 62.9, SaturatedFat 21.6, Cholesterol 215.3, Sodium 4710.5, Carbohydrate 56.3, Fiber 9.8, Sugar 12.8, Protein 50.5
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