Pseudo Reuben Recipes

RUBIN'S REUBEN

Steps:

• For the brisket: In a large pot, combine the salt, sugar, peppercorns, juniper berries, allspice, cloves, mustard seeds, bay leaves and cinnamon stick and cover with 2 gallons water. Bring the mixture to a boil, remove from the heat and chill to 40 degrees F.
• Fill a marinade injector with some of the brine and inject the brisket with as much brine as it will hold. Submerge the brisket in the remaining brine and store in a baking dish, covered, in the refrigerator overnight.
• Preheat the oven to 300 degrees F.
• Place the brisket into a large roasting pan and cover it with as much of the brining liquid as the pan will hold. Cover the pan with foil and place in the oven until tender and medium-rare, about 2 hours. An instant-read thermometer should register 130 degrees F. Remove the brisket from the oven, place on a platter and/or cutting board and tent with foil. Let the brisket rest for 1 hour. Slice as thinly as possible.
• To serve: Preheat the oven to 350 degrees F.
• Butter the rye bread and place on a baking sheet. Top with 6 ounces thinly sliced brisket, some Beer Braised Sauerkraut and a slice of Swiss cheese. Bake the Reubens until the cheese is melted and warmed through, about 5 minutes. Top with Smoked Russian Dressing.
• Heat a saute pan over medium heat, add the bacon and render the fat, cooking until bacon is crispy. Remove the bacon from the pan and set aside. Add the onions and saute in the bacon fat until translucent. Add the sauerkraut, sugar, beer and bay leaf and simmer until almost all of the liquid is gone, about 15 minutes. Add the bacon back to the pan to warm through and adjust the seasoning with salt, pepper and brown sugar.
• Mix all of the ingredients together in a bowl and chill in the refrigerator.

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

Steps:

• Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
• Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.

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!

MOM'S CLASSIC REUBEN

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.

CLASSIC REUBENS

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.

PSEUDO-REUBEN

Steps:

• Toast bread if desired.
• Layer deli slices, cheese, and sauerkraut on one slice.
• On the other, spread ketchup, relish, and mayo.
• Top one slice with the other.
• This would probably be good grilled but I eat mine like this.