Garlicky Reuben Sandwich Recipes

CLASSIC REUBEN SANDWICH RECIPE

Steps:

• In a bowl combine all the ingredients for the Russian Dressing, set aside.
• In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.
• Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
• Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.
• In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.

REUBEN SANDWICH

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.

GRANZELLA'S REUBEN SANDWICH

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.

REUBEN SANDWICH

Steps:

• Make the brine: Combine the salt, brown sugar, pickling spice, coriander seeds, yellow mustard seeds, pink curing salt and 1 gallon water in a large stockpot. Bring to a boil and allow to simmer for 15 minutes to awaken all the spices. Turn off the burner and allow liquid to cool to below 40 degrees F, either by waiting or by adding some ice to melt and cool it down. Once the liquid is cool, pour it over the brisket in a large container, cover with lid and place it in the fridge for at least 3 days and up to 1 week.
• Preheat a smoker for cooking over 225 degrees F.
• Remove the brisket from the brining liquid and rinse off any excess brine from the exterior. Pat the brisket dry and place it on a smoking rack. Mix together the fresh ground coriander seeds, black pepper, white sugar and granulated garlic, then liberally sprinkle both sides of the brisket with the spice mix. Let rest 1 hour.
• Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 190 degrees F, about 12 hours.
• Allow the meat to cool completely, preferably overnight. Thinly slice against the grain.
• Preheat a convection oven to 450 degrees F.
• Layer slices of Swiss cheese on the rye bread and layer on a good portion of thinly sliced pastrami brisket. Toast the sandwich in the oven to heat the meat and melt the cheese, then finish with sauerkraut and Russian dressing. (Save remaining meat for another use.)

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

REUBEN SANDWICH

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.

REUBEN SANDWICH RECIPE BY TASTY

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!

GARLICKY SANDWICH MEAT

Steps:

• Pork shank typically comes as a single circular cut with unbroken skin. Find the part of the skin where no meat is attached and cut at that spot so the shank will lay flat. If you have purchased a cut from a large shank, skip this step. Lay the pork skin side up. Exam it for stray hairs and use a sharp knife to scrape and remove any you find. Locate the white cord of tendon in the thick layer of fatty tissue. The tendon is hard to chew, so cut it out with a boning knife. Trim any other loose bits of tendon or fat to neaten the shank, and then halve it into 2 chunky pieces each about 6 inches long.
• To make the seasoning mixture, in a small bowl, stir together the garlic, pepper, salt, sugar, and five-spice powder to form a paste. Rub the paste on the meaty side of each piece of pork, taking care to get it into the crevices. Flip the pork over so the skin side faces up. Dip your fingers into the diluted food coloring and paint the skin pinkish red.
• Position a rack in the middle of the oven and preheat to 375°F. Shape each piece of pork into a chubby roll that will more or less hold its shape; if necessary, spiral the meat to manipulate it. Don't expect the skin to surround the meat completely. Put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface with a short side closest to you. Center 1 pork roll, skin side down, on the foil about 3 inches from the edge closest to you. Holding the roll together with one hand, lift up the bottom edge of foil and tightly roll up the pork, encasing it in a foil tube. Finish by sealing the ends closed and then folding them toward the center. Repeat with the other piece of pork and a second piece of foil.
• Put the rolls, seam side up, in a baking dish and add boiling water to the dish, filling it a generous 1/4 inch deep. Bake for 1 1/2 hours, replenishing the water midway. If you wish to check the internal temperature of the rolls to see if they are done, it should be about 170°F on an instant-read thermometer. Use tongs to transfer the rolls to a plate and then let cool completely.
• Refrigerate the rolls for 8 hours or up to overnight before unwrapping. To neaten the rolls, scrape off the gelatinous juices and/or fat. Because the meat and skin are a little chewy, slice the rolls as thinly as possible (1/8 to 1/16 inch thick) for stuffing sandwiches or nibbling alone. Also, always cut them when they are cold for the thinnest slices. The rolls will keep in an airtight container or zip-top plastic bag in the refrigerator for up to 1 week or in the freezer for up to 1 month.

GARLICKY REUBEN SANDWICH

Steps:

• Preheat oven to 450 degrees.
• Butter both sides of each slice of bread.
• Place bread on a cookie sheet and bake for 2 to 3 minutes; just long enough to lightly brown one side.
• Remove bread from oven.
• Rub garlic clove on toasted side of bread.
• Place one piece of bread on the cookie sheet, garlic side facing up.
• Layer ingredients on bread in the following order: 1 slice cheese, corned beef, saurkraut, second slice of cheese.
• Spread the Thousand Island dressing on the remaining slice of bread on the garlic side.
• Place the dressed bread on top of the other ingredients.
• Return sheet to oven and bake for 4 to 5 minute, watching closely so that bread does not burn.
• Flip sandwich over, and bake an additional 3 to 4 minutes.