Twisted Reuben Food

CORNED BEEF SAUERKRAUT REUBEN BRAID

Steps:

• Preheat the oven to 350° F. Roll out the dough and with your hands, shape it into a long rectangle. Spread the 1/4 cup of 1000 island dressing onto the dough.
• Lay corned beef down the center of the dough.
• Next layer on your sauerkraut.
• And finally top with slices of cheese.
• With a knife, make cuts on either side of the dough, approximately ½ inch apart from each other. Starting from the top, take one strip and cross it over to the other side on a diagonal, and then cross the opposite strip of dough over the first one, also in a diagonal. Continue this patter until you reach the bottom. Carefully transfer to a baking sheet. Brush top with melted butter and bake for approximately 15 - 20 minutes or until the top is golden brown.
• After removing from the oven, let rest for 5 minutes and then slice. Use the 1/2 cup of dressing as a dipping sauce.

TOASTED REUBENS

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.

MELANIE'S TWISTED HEALTHY REUBEN SANDWICH

Steps:

• Spread dressing on each bread slice.
• Build sandwiches by layering the pastrami, sauerkraut, onion, and cheese on four of the bread slices. Top with the remaining four slices of bread.
• Place in a 350 degree oven for a few minutes until cheese is melted and bread is toasty.
• Cut in half and enjoy!

REUBEN SANDWICHES

Steps:

• Preheat the broiler on high. Mix together the ketchup, mayonnaise, horseradish, shallot and a few grinds of pepper in a small bowl.
• Lay out half of the bread and divide the pastrami among the slices. Top with the sauerkraut, followed by the cheese. Arrange the open-faced sandwiches on a large rimmed baking sheet and broil a few inches from the element until the cheese is melted and browned in spots, about 3 minutes. Spread a generous amount of the Russian dressing on the remaining slices of bread and make sandwiches. Serve immediately.

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.

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.