Cape Cod Reuben Sandwich Recipes
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
CAPE COD REUBEN SANDWICH
From Rachel Ray's mag, this recipe was sent in by John G. Kennan, Jr. Recommeded beer is Samuel Adams brand.
Provided by pamela t.
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the beer, 1 C plus 2 T flour, salt and paprika until smooth. Chill in the fridge for 30 minutes.
- In a medium bowl, mix the slaw mix with the Russian dressing.
- Preheat the broiler. Meanwhile in a deep skillet heat the oil until it registers 375°F.
- Place the remaining 1 C flour on a large plate.
- Working with one fillet at a time, coat the fish with the flour, shaking off excess, then coat with the beer batter.
- Lower the fish into the hot oil CAREFULLY and cooking, turring occasionally, until brown and crispy, about 5 minutes.
- Transfer to paper towels to drain.
- Place bread on a baking sheet.
- Broil until toasted. Transfer toasted side down onto a plate.
- Spread Russian dressing on 4 slices, top with fish, slaw and cheese. Add another toasted slice of bread to the top, toasted side up.
- dig in!
Nutrition Facts : Calories 2500.9, Fat 236.4, SaturatedFat 34.4, Cholesterol 25.8, Sodium 1418.5, Carbohydrate 78.4, Fiber 6.5, Sugar 10.1, Protein 18.4
REUBEN SANDWICH
Make and share this Reuben Sandwich recipe from Food.com.
Provided by JANIC412
Categories Lunch/Snacks
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Butter the rye bread on one side like for a grilled cheese sandwich.
- Place thin slices of the corned beef on the bottom slice of bread, cheese then sauerkraut on top of the cheese.
- Top with the other slice of buttered bread and grill in a skillet over med. heat until browned on one side.
- Flip over and brown the other side until the cheese has melted.
- Serve the French dressing either on the side or open the sandwich's and put as much as you like on. You can put as much or as little of the beef, cheese and sauerkraut as you like
MONTREAL REUBEN SANDWICH
My favorite sandwich is a corned beef Reuben, but finding one in a restaurant that's done to perfection is challenging. The best one I ever had was in Montreal. This comes real close!
Provided by canadian-brit
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Preheat a large skillet or griddle over medium heat.
- Lightly butter one side of each bread slice. Place buttered-sides down on the preheated skillet. Place 1 1/2 pieces of Swiss cheese on top of each bread slice, then spread Thousand Island on top.
- While sandwich halves are toasting, place corned beef on one side of a microwave-safe plate and sauerkraut on the other side. Cover with a dampened paper towel and microwave on high for 90 seconds.
- Remove bread from the skillet. Add hot corned beef and sauerkraut and close to form a sandwich.
- Serve with dill pickle.
Nutrition Facts : Calories 798.1 calories, Carbohydrate 47.9 g, Cholesterol 169.5 mg, Fat 45.7 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 22.6 g, Sodium 4338.1 mg, Sugar 7.7 g
REUBEN SANDWICH RECIPE BY TASTY
It's reuben time! Made with homemade Russian dressing, savory corned beef, Swiss cheese, tangy sauerkraut, and rye bread, then toasted until crisp and melty, this is a serious sandwich.
Provided by Tasty
Categories Lunch
Time 16m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Make the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, Worcestershire sauce, and paprika.
- Make the sandwich: On a cutting board, spread ½ tablespoon of butter on one side of each slide of bread. Flip the bread slices over so that the buttered side is face down. Spread 1 tablespoon of Russian dressing on each slice. Add ¼ pound corned beef to 2 of the slices of bread. Top the corned beef with ½ cup of sauerkraut and 2 slices of Swiss cheese. Place the other slice of bread on top, buttered side out.
- Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook, without moving, until golden brown, 2-3 minutes. Carefully flip the sandwiches over and continue cooking until the bread is golden brown and cheese has melted, 2-3 minutes more.
- Transfer the sandwiches to a cutting board and cut in half. Serve immediately.
- Enjoy!
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