Individual Reuben Sandwiches With Red Chile Russian Dressing Recipes

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REUBEN SANDWICHES



Reuben Sandwiches image

Provided by Trisha Yearwood

Categories     main-dish

Time 15m

Yield 4 sandwiches

Number Of Ingredients 9

1/3 cup ketchup
1/3 cup mayonnaise
1 tablespoon jarred horseradish
1 small shallot, finely chopped
Freshly ground black pepper
8 slices rye bread, lightly toasted
1 pound thinly sliced pastrami
One 16-ounce package sauerkraut, drained
8 ounces sliced Swiss cheese

Steps:

  • Preheat the broiler on high. Mix together the ketchup, mayonnaise, horseradish, shallot and a few grinds of pepper in a small bowl.
  • Lay out half of the bread and divide the pastrami among the slices. Top with the sauerkraut, followed by the cheese. Arrange the open-faced sandwiches on a large rimmed baking sheet and broil a few inches from the element until the cheese is melted and browned in spots, about 3 minutes. Spread a generous amount of the Russian dressing on the remaining slices of bread and make sandwiches. Serve immediately.

MINI REUBENS



Mini Reubens image

These are appetizers, very easy and very good!

Provided by MRSCANUCK

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 20m

Yield 16

Number Of Ingredients 5

1 (1 pound) loaf cocktail rye bread
1 cup thousand island dressing
1 ½ pounds deli sliced corned beef
1 (16 ounce) jar sauerkraut, rinsed and well drained
1 pound sliced Swiss cheese

Steps:

  • Preheat the oven's broiler.
  • Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
  • Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 6.9 g, Cholesterol 58.8 mg, Fat 17.1 g, Fiber 0.8 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 994 mg, Sugar 4 g

RUSSIAN DRESSING FOR MARTHA'S REUBEN SANDWICH



Russian Dressing for Martha's Reuben Sandwich image

The essential Russian dressing is used for Martha's Reuben recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2/3 cup

Number Of Ingredients 7

1/3 cup mayonnaise
2 tablespoons ketchup
2 tablespoons pickle relish
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.

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

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