Classic Reuben Sandwich Recipes

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MOM'S CLASSIC REUBEN



Mom's Classic Reuben image

My mom has always made this slightly different than the usual Reuben. I typically 'load' it, we don't like skimpy sandwiches. It is a huge hit; my kids, friends and especially my husband loves it!

Provided by Robin Hofstatter Noftz

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 25m

Yield 6

Number Of Ingredients 7

12 slices light rye bread with caraway seeds
6 tablespoons margarine, softened
2 pounds deli sliced corned beef
1 ½ pounds thinly sliced deli chicken breast
1 pound sliced Muenster cheese
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup creamy salad dressing, e.g. Miracle Whip ™

Steps:

  • Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
  • Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
  • Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

Nutrition Facts : Calories 928.7 calories, Carbohydrate 40.1 g, Cholesterol 229 mg, Fat 51.8 g, Fiber 5.7 g, Protein 72.9 g, SaturatedFat 22.4 g, Sodium 4992.3 mg, Sugar 7.1 g

REUBEN SANDWICH



Reuben Sandwich image

Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben's delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin's leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today's Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, weeknight, sandwiches, main course

Time 30m

Yield 4 sandwiches

Number Of Ingredients 11

1/2 cup mayonnaise
5 tablespoons ketchup
3 tablespoons dill pickle relish (not sweet)
1 tablespoon minced onion
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
8 slices rye sandwich bread
4 tablespoons unsalted butter, at room temperature
1 pound thinly sliced corned beef
1 cup drained sauerkraut (about 6 ounces)
8 slices Swiss cheese (about 6 ounces)

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.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 704 milligrams, Sugar 4 grams, TransFat 0 grams

CLASSIC REUBENS



Classic Reubens image

You don't have to spend an arm and a leg at a deli to enjoy this classic sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 9

2 tablespoons light mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
Coarse salt and ground pepper
1 tablespoon butter
8 slices rye sandwich bread
1/2 pound sliced corned beef
1 1/3 cups Quick Sauerkraut
4 ounces sliced Swiss cheese

Steps:

  • In a small bowl, combine mayonnaise, ketchup, and relish; season with salt and pepper. Set aside. Butter bread; place, buttered side down, on a work surface. Spread 4 slices with mayonnaise mixture; top with corned beef, sauerkraut, and cheese. Sandwich with remaining bread, buttered side up.
  • In 2 batches, cook sandwiches, covered, in a large skillet over medium-low, until bread is golden brown and cheese is melted, 2 to 3 minutes per side.

CLASSIC CHEESY REUBEN SANDWICH



Classic Cheesy Reuben Sandwich image

Make and share this Classic Cheesy Reuben Sandwich recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 12m

Yield 1 serving(s)

Number Of Ingredients 7

2 slices rye bread
Dijon mustard
mayonnaise
4 ounces lean deli corned beef, thinly sliced
2 ounces swiss cheese, thinly sliced
1/3 cup sauerkraut, well drained
butter or margarine, for frying

Steps:

  • Spread 1 slice of bread with mustard and the other with mayonnaise.
  • Place Swiss cheese, beef& sauerkraut between the bread slices.
  • Brown in melted butter in a skillet, on both sides and until cheese is melted.

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