Bison Reuben Sandwich Recipes

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DELI REUBEN SANDWICH



Deli Reuben Sandwich image

Make this fuss-free version of the deli favorite easily at home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 1

Number Of Ingredients 7

Butter
2 slices rye bread (with seeds)
1/2 cup sauerkraut
Corned beef, sliced
Swiss cheese, sliced
Spicy brown mustard
Pickles, for serving

Steps:

  • Preheat oven or toaster oven to 450 degrees. Toast and butter bread. Drain sauerkraut. On a small rimmed baking sheet, pile several slices corned beef on unbuttered side of 1 slice bread and warm in oven, 5 minutes. Remove from oven and top with sauerkraut and a few slices of Swiss cheese. Bake until cheese melts. Spread mustard on other slice bread andplace on top of sandwich. Serve with pickles.

Nutrition Facts : Calories 577 g, Fat 32 g, Fiber 5 g, Protein 31 g

REUBEN SANDWICH



Reuben Sandwich image

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

8 slices rye bread
¾ cup thousand island dressing
1 (16 ounce) can sauerkraut, drained
8 slices Swiss cheese
8 slices pastrami
¼ cup margarine, softened

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

BROILED REUBEN SANDWICH



Broiled Reuben Sandwich image

Rye bread filled with sauerkraut, Swiss cheese and corned beef, smothered with a zesty sauce and broiled until golden.

Provided by sal

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 17m

Yield 4

Number Of Ingredients 7

1 tablespoon chili sauce
⅓ cup mayonnaise
¼ cup butter, softened
8 slices rye bread
½ pound thinly sliced corned beef
½ pound sliced Swiss cheese
1 pound sauerkraut

Steps:

  • Preheat oven broiler.
  • Mix chili sauce and mayonnaise until smooth. Spread mayonnaise mixture and butter on bread slices. Layer corned beef, Swiss and sauerkraut on 4 slices and top with remaining slices. Place on baking sheet under preheated broiler and broil until browned, turning once, 2 minutes.

Nutrition Facts : Calories 737.7 calories, Carbohydrate 40.6 g, Cholesterol 128.2 mg, Fat 51.5 g, Fiber 6.8 g, Protein 29.2 g, SaturatedFat 22.4 g, Sodium 1977.1 mg, Sugar 5.7 g

BISON REUBEN SANDWICH



Bison Reuben Sandwich image

A trip to New York City wouldn't be complete without stopping in a Jewish-style deli, and you can't go to a New York deli without trying a Reuben sandwich piled sky-high with corned beef brisket, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing. This is my southern take on that great sandwich. Lean bison is naturally lower in fat than beef, but its flavor is quite similar and you should feel free to use beef brisket if you can't find or don't care for bison. I often dress red cabbage as coleslaw for sandwiches, but cooking it first mellows its bitter note. Hundred Island Dressing is revamped from the original with a substitution of pickled okra for pickle relish. Okra reinforces the southern touch that's also present in the barbecue sauce.

Yield serves 8

Number Of Ingredients 23

3 cups Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce
1 buffalo brisket (about 4 pounds)
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 carrots, coarsely chopped
2 medium onions, coarsely chopped
2 stalks celery, coarsely chopped
6 cloves garlic, coarsely chopped
1 quart chicken stock, homemade (page 240) or store-bought
1 1/4 cups red wine vinegar
3 tablespoons honey
Kosher salt and freshly ground black pepper
1 large head of red cabbage, cored and thinly sliced
16 (1/4-inch-thick) slices Pullman or other good-quality white sandwich bread
1/4 pound fontina cheese, grated (1 cup)
Hundred Island Dressing (recipe follows)
8 tablespoons (1 stick) unsalted butter
1 cup mayonnaise
3 tablespoons ketchup
1 to 2 teaspoons Frank's RedHot or other hot sauce, to taste
Kosher salt and freshly ground black pepper
1/4 cup finely chopped pickled okra
(makes about 1 1/2 cups)

Steps:

  • Place 2 cups of the barbecue sauce in a large shallow baking dish, add the brisket, and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight.
  • Preheat the oven to 325°F.
  • Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Remove the brisket from the refrigerator, season with salt and pepper, and sear well on both sides until golden brown, about 5 minutes per side. Transfer to a plate. Add the carrots, onions, and celery and cook until soft and golden brown, about 5 minutes. Add the garlic and cook for 1 minute.
  • Return the brisket to the pan and add the chicken stock and the remaining 1 cup barbecue sauce. Bring to a simmer on top of the stove; then cover and place in the oven. Cook until fork-tender, about 2 hours.
  • Meanwhile, make the pickled red cabbage. Bring the vinegar, honey, and salt and pepper to taste to a simmer in a large Dutch oven over medium heat. Add the cabbage and cook, stirring occasionally, until just wilted, about 15 minutes.
  • Remove the brisket from the cooking liquid, tent with foil, and let rest for 15 minutes before slicing thinly across the grain.
  • Place 8 slices of bread on a work surface. Top each slice with 4 or 5 slices of brisket, 2 tablespoons of the cheese, some pickled red cabbage, and a drizzle of the dressing. Top with the remaining bread.
  • Heat one-third of the butter in a large skillet over medium heat. Cook 2 to 3 sandwiches at a time until golden brown on both sides and the cheese has melted, about 3 minutes per side. Repeat with the remaining butter and sandwiches.
  • Whisk together the mayonnaise, ketchup, and hot sauce in a small bowl and season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day. Stir in the pickled okra just before using.

BBQ BUFFALO BRISKET REUBEN SANDWICH WITH HOME-MADE SPICY DILL PICKLES



Bbq Buffalo Brisket Reuben Sandwich with Home-Made Spicy Dill Pickles image

Provided by Bobby Flay

Time 8h15m

Number Of Ingredients 26

3 cups Mesa BBQ Sauce or store bought bbq sauce
1 whole buffalo brisket, about 5 pounds
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 carrots, coarsely chopped
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
4 cloves garlic, coarsely chopped
6 cups chicken stock
2 cups water
1 large head red cabbage, cored and thinly sliced
3 cups red wine vinegar
2 tablespoons honey
Salt and pepper
4 cups rice wine vinegar
2 tablespoons honey
1/2 teaspoon red pepper flakes
1 teaspoon whole white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon toasted cumin seeds
1 tablespoon kosher salt
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped cilantro
2 unpeeled English cucumbers, washed, cut in half horizontally then quartered lengthwise

Steps:

  • Place 2 cups of the bbq sauce in a large shallow baking dish, add the brisket and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight. Preheat oven to 325 degrees F. Heat the vegetable oil in a large Dutch oven over high heat until smoking. Remove the brisket from the dish, season with salt and pepper and sear well on both sides and remove to a plate. Add the carrots, onions, celery and garlic and cook until soft and golden brown. Return the brisket to the pan and cover with the chicken stock, water and the remaining 1 cup of bbq sauce. Bring to a simmer on top of the stove, cover and place in the oven. Cook for 2 1/2 to 3 hours or until tender. Remove from the cooking liquid, let rest for 15 minutes then slice thinly on the bias.
  • Place cabbage in a large nonreactive bowl. Bring vinegar, honey and salt and pepper to a simmer in a medium saucepan. Pour the warm mixture over the cabbage and stir to combine. Cover with plastic wrap and let rest 30 minutes at room temperature.
  • Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium nonreactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.
  • Assemble: 16 slices cornmeal pain de mie BBQ Brisket 8 slices fontina cheese Red Cabbage Slaw 1 stick unsalted butter Pickles
  • Place 8 slices of bread on a work surface. Top each slice with 4 to 5 slices of the brisket, a slice of cheese and some of the red cabbage slaw. Top each with the remaining bread. Heat 1/2 of the butter in a large skillet over high heat. Saute 4 of the sandwiches at a time until golden brown on both sides and the cheese has melted. Serve with spicy pickles and chips.

BISQUICK BAKED REUBEN SANDWICH



Bisquick Baked Reuben Sandwich image

Reubens are my kids' favorite sandwich. This is easier and much less messy than making them the traditional way.

Provided by Pinay0618

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups original Bisquick baking mix
1 cup milk
1 egg
2 teaspoons caraway seeds
1/2 lb sliced deli corned beef
1/4 cup deli-style mustard
3/4 cup shredded swiss cheese
1 (14 ounce) can sauerkraut, well drained
1/2 cup thousand island dressing

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.

REUBEN SANDWICH



Reuben Sandwich image

Most people think that this is a Jewish sandwich, but it was actually created by Reuben Kay of Omaha, Nebraska. I know that many people use Thousand Island Dressing, but I prefer my own Russian Dressing. Try it and you will like it! Also, you can omit the cole slaw if you wish, but I like that too.

Provided by Alan Leonetti

Categories     Lunch/Snacks

Time 13m

Yield 2 serving(s)

Number Of Ingredients 15

4 slices thick jewish rye bread
3/4 lb sliced corned beef (deli not packaged)
3/4 lb sliced pastrami (deli not packaged)
4 slices thick imported swiss cheese
6 ounces sauerkraut (well-drained)
6 ounces Coleslaw
butter
1/2 cup mayonnaise (for dressing)
1/8 cup ketchup (for dressing)
1/2 teaspoon Worcestershire sauce (for dressing)
1/2 tablespoon parsley (for dressing)
1/2 teaspoon grated onion (for dressing)
1/2 tablespoon prepared horseradish (for dressing)
dill pickles or half sour pickle
potato chips (or freedom fries)

Steps:

  • Lightly toast slices of Jewish Rye Bread.
  • Spread all slices very lightly with butter.
  • Generously spread with Russian Dressing (either my delicious recipe or store bought, but preferably my recipe).
  • Divide among 2 of the slices, the corned beef, pastrami, sauerkraut, coleslaw and Swiss cheese.
  • Close the sandwiches with the remaining 2 slices of bread.
  • Place both sandwiches on a baking sheet and bake in a preheated 400 degree oven for 3 to 5 minutes, until cheese is lightly brown.
  • Remove from oven and cut each sandwich in half on the diagonal.
  • Serve immediately, accompanied with dill or half-sour pickle and either potato chips or Freedom Fries.

Nutrition Facts : Calories 1762.1, Fat 96.8, SaturatedFat 35.8, Cholesterol 530.1, Sodium 7452.6, Carbohydrate 69.3, Fiber 7.8, Sugar 12.9, Protein 147.1

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