Deli Reuben Sandwich Recipes

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TOP-RATED REUBEN SANDWICH



Top-Rated Reuben Sandwich image

The Reuben is the epitome of the great deli sandwiches... every ingredient is important as well as how it's prepared. This is how we make our own Reuben, and we've been told it's the best in the Northwest. It takes making your own ingredients in several cases, but we certainly feel it's worth the trip, as have our fans.

Provided by Rare Affaire

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

2 slices rye bread (Our personal favorite is dill rye.)
2 slices swiss cheese (It depends on the maker, and doesn't necessarily need to be expensive or imported.)
4 ounces corned beef, pre-heated (Get the best you can... which in our opinion is Incredible Corned Beef)
1 ounce sauerkraut, drained (We like AB's version of homemade sauerkraut.)
1 tablespoon Russian salad dressing (The original was Russian, but we like Louie Dressing (For Seafood Salads or Reuben Sandwiches))
2 tablespoons butter, softened

Steps:

  • Preheat your grill to about 325 degrees F. (That's just about medium for many burners, but it also depends on if your stove is gas, electric, glass-topped, or a number of other factors -- experimenting is the surest way to find out.).
  • Spread outside of each slice of rye with soft butter, about 1 Tbls per side (Scrape it thin -- too much butter makes browning more difficult and reduces crispness.).
  • Place bread on grill butter side down, and put 1 slice Swiss on each side.
  • Pre-heat the corned beef on a very low setting in the microwave or heat it briefly on the grill, but DON'T OVERCOOK! You want to heat, not dry out. Layer the corned beef on 1 side.
  • Heat sauerkraut on grill, but do not brown. When it steams, it's ready.
  • When cheese melts, remove sandwich from heat.
  • Spread Louie Dressing onto side with cheese only. (This stops it from soaking into the warm bread and making it soggy.).
  • Put sauerkraut onto corned beef & roughly make an even layer.
  • Close sandwich, salt if you like (we do) and cut as desired. (We served it with a homemade dill pickle spear and a bit of salad.).
  • Serve it hot!

REUBEN SANDWICH II



Reuben Sandwich II image

These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!

Provided by COLETTE G.

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
½ cup Thousand Island dressing

Steps:

  • Preheat a large skillet or griddle on medium heat.
  • Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
  • Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 g

REUBEN DELI SANDWICHES



Reuben Deli Sandwiches image

Here's a new twist on the classic Reuben sandwich. The filling is easy to prepare and keeps well in the fridge. Add a salad and dessert, and you have a delicious brunch.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 15 servings.

Number Of Ingredients 9

3/4 cup mayonnaise
1 tablespoon chili sauce
1-1/2 teaspoons prepared mustard
1/4 teaspoon prepared horseradish
1 can (14 ounces) sauerkraut, rinsed and well drained
3/4 pound finely chopped corned beef (about 3 cups)
2 cups shredded Swiss cheese
30 slices rye bread
1/2 cup butter, softened

Steps:

  • In a large bowl, combine mayonnaise, chili sauce, mustard and horseradish. Stir in sauerkraut, corned beef and Swiss cheese. , Spread 1/3 cup on 15 slices of bread; top with remaining bread. Lightly butter the outsides of bread. Toast sandwiches on a hot griddle for 4-5 minutes on each side or until golden brown.

Nutrition Facts :

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

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

GRANZELLA'S REUBEN SANDWICH



Granzella's Reuben Sandwich image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 8

2 slices marble rye
2 tablespoons mayonnaise
1 tablespoon mustard
2 thin slices dill pickles
1/4 cup pickled banana wax peppers
3 ounces corned beef
1 ounce Swiss cheese
1/2 cup sauerkraut

Steps:

  • Heat a panini grill or grill to around 250 degrees F.
  • Spread marble rye with mayo and mustard. Top with pickles, banana wax peppers, corned beef, Swiss cheese and sauerkraut. Close bread and grill until center is warm and bread is toasted.

ZINGERMAN'S REUBEN SANDWICH



Zingerman's Reuben Sandwich image

Provided by Food Network

Time 55m

Yield 6 sandwiches

Number Of Ingredients 15

1 loaf unseeded and unsliced Jewish Rye bread
2 pounds corned beef, sliced (see Cook's Note)
12 ounces Russian dressing, recipe follows
12 ounces sauerkraut
12 slices Swiss cheese
4 tablespoons butter, melted
3/4 cups mayonnaise
1/4 cup plus 2 to 3 tablespoons chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce

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.

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