Montreal Reuben Sandwich Recipes

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REUBEN SANDWICH



Reuben Sandwich image

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

8 slices rye bread
¾ cup thousand island dressing
1 (16 ounce) can sauerkraut, drained
8 slices Swiss cheese
8 slices pastrami
¼ cup margarine, softened

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

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

MONTREAL REUBEN SANDWICH



Montreal Reuben Sandwich image

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

1 teaspoon salted butter, softened
2 slices pumpernickel bread
3 slices Swiss cheese
2 teaspoons Thousand Island salad dressing
4 slices deli sliced corned beef
¼ cup sauerkraut, drained
1 large dill pickle, sliced

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



Reuben Sandwich Recipe by Tasty image

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

¾ cup mayonnaise
¼ cup ketchup
1 tablespoon pickle relish
2 teaspoons yellow mustard
1 teaspoon worcestershire sauce
1 teaspoon paprika
2 tablespoons unsalted butter
4 slices rye sandwich bread
1 cup suerkraut
½ lb corned beef, sliced
4 slices swiss cheese

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!

MADONNA'S TRIPLE DECKER REUBEN SANDWICH



Madonna's Triple Decker Reuben Sandwich image

This is from Chef Madonna L. Berry. Many of the fabulous Inns located in New England feature classic dishes. One of those quintessential dishes is the Reuben Sandwich. Try this variation.

Provided by CJAY8248

Categories     Lunch/Snacks

Time 20m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 7

5 ounces thinly sliced corned beef
4 tablespoons thousand island dressing
2 ounces sauerkraut, rinsed and drained
2 ounces thinly sliced swiss cheese
2 1/2 ounces Coleslaw
3 tablespoons butter
3 slices seedless rye bread, 1 slice toasted

Steps:

  • Butter 1 side of 1 slice bread. Place the buttered side down on waxed paper.
  • Spread 1 T. of the thousand island dressing on the bread.
  • Place 1/2 of the swiss cheese on the dressing.
  • Top with sauerkraut and 1/2 of the corned beef.
  • Spread 1 T. thousand island dressing on both sides of the toast.
  • Place on top of the corned beef.
  • Press lightly.
  • Next layer the remaining corned beef, coleslaw, and the cheese.
  • Top with last piece of rye bread.
  • Butter the top.
  • Lightly press the sandwich together.
  • Heat a pan and grill until golden brown on both sides.
  • To serve: Slice the sandwich on the diagonal. Enjoy!

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