THE REAL REUBEN
Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
Provided by ALDO1938
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g
REUBEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 1 sandwich
Number Of Ingredients 7
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 ROUNDS
Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.
Nutrition Facts : Calories 114 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 198mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
REUBEN RODS
These flaky pastries are a special treat for lunch as well as great appetizers. I use this recipe to launch out into other ideas for fillings. What about spicy refried beans and chilis and cheese...or cream cheese, chicken and chopped chilis...or some shrimp, cocktail sauce and cream cheese...or.....think up something special yourself and share it with me!
Provided by Geema
Categories Lunch/Snacks
Time 1h
Yield 14 rods
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Grease cookie sheets.
- Finely chop the corned beef and mix with the sauerkraut, Swiss cheese and mustard.
- Place one sheet of phyllo on cutting board.
- (Make sure to keep the remaining phyllo sheets completely covered, so that they don't dry out).
- Lightly brush the phyllo sheet with olive oil.
- Spoon about 3 tablespoons of the meat/cheese mixture along the short side of the dough in a strip staying within about 1/2 inch of the edges.
- Pick up the side of the dough that has the meat/cheese strip and roll it up into a cylinder, folding in the sides as you are rolling.
- Place seam side down on the greased cookie sheet.
- Score crosswise to make 4 rods.
- (Score does not mean that you should cut all the way through the roll, but only through the top layers of phyllo).
- Repeat with remaining phyllo and filling.
- Brush rods with olive oil.
- Bake in preheated oven for 13-15 minutes until browned.
- Cut each roll into 4 rods.
- Serve warm.
- This appetizer can be made ahead and kept refrigerated until time to bake.
- Add a few extra minutes to baking time.
Nutrition Facts : Calories 106.8, Fat 7.3, SaturatedFat 2.5, Cholesterol 15.4, Sodium 198.8, Carbohydrate 5.8, Fiber 0.3, Sugar 0.2, Protein 4.4
KARDEA'S REUBENS
Just like a Rueben you'd find at a restaurant, my recipe has my own version of Thousand Island or Russian dressing, rye bread, Swiss cheese and sauerkraut. What I do differently is saute some onion with the sauerkraut. I love the extra sweetness and crunch it adds to the sandwiches, and I know you will too.
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside.
- For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches.
- Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread.
- Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
REUBEN EGG ROLLS RECIPE BY TASTY
We're trading rye bread for egg roll wrappers in this fun spin on a classic American deli sandwich. Corned beef, Swiss cheese, and sauerkraut are layered, wrapped, and fried to crispy perfection. Served with homemade Russian dressing, you've got yourself the ultimate appetizer.
Provided by Betsy Carter
Time 58m
Yield 8 egg rolls
Number Of Ingredients 18
Steps:
- Make the egg rolls: Place an egg roll wrapper on a clean surface oriented like a diamond. Lay 5 cheese rectangles (about ½ a slice) in the center of the wrapper, then top with 1½ ounces of corned beef, 1½ tablespoons of sauerkraut, ⅛ teaspoon caraway seeds, and another 5 cheese rectangles.
- In a small bowl, whisk together the egg and water. Brush the edges of the wrapper with the egg wash. Fold the bottom of the wrapper up and over the filling, then fold in the sides and roll to seal. Repeat with the remaining ingredients to make 8 egg rolls total.
- Fill a medium pot halfway with oil and heat over medium-high heat until the temperature reaches 375°F (190°C). Set a wire rack over a baking sheet.
- While the oil is heating, make the Russian dressing: In a medium bowl, stir together the mayonnaise, onion, garlic, Sriracha, horseradish, Worcestershire sauce, hot sauce, paprika, and salt. Refrigerate until ready to serve.
- Fry the egg rolls, 2-3 at a time, in the hot oil for 2-3 minutes, flipping occasionally to brown evenly. Transfer to the wire rack and season immediately with salt.
- Serve the egg rolls hot with the Russian dressing for dipping.
- Enjoy!
Nutrition Facts : Calories 347 calories, Carbohydrate 15 grams, Fat 26 grams, Fiber 1 gram, Protein 12 grams, Sugar 2 grams
REUBEN SANDWICH RECIPE BY TASTY
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
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
My mom has always made this slightly different than the usual Reuben. I typically 'load' it, we don't like skimpy sandwiches. It is a huge hit; my kids, friends and especially my husband loves it!
Provided by Robin Hofstatter Noftz
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 928.7 calories, Carbohydrate 40.1 g, Cholesterol 229 mg, Fat 51.8 g, Fiber 5.7 g, Protein 72.9 g, SaturatedFat 22.4 g, Sodium 4992.3 mg, Sugar 7.1 g
CLASSIC REUBENS
You don't have to spend an arm and a leg at a deli to enjoy this classic sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
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.
BAKED REUBEN SLIDERS
Getting ready for a party? Try Baked Reuben Sliders for a simple, large-batch solution! Use Hawaiian savory butter rolls for these Baked Reuben Sliders along with Swiss cheese, CLAUSSEN Sauerkraut and more.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Remove rolls from package, but do not separate rolls. Cut block of rolls horizontally in half; spread dressing onto cut sides of rolls.
- Place bottom halves of rolls, cut sides up, in 13x9-inch pan sprayed with cooking spray; top with 4 cheese slices, meat, sauerkraut and remaining cheese slices. Cover with tops of rolls.
- Mix remaining ingredients until blended; brush onto tops of sandwiches. Cover.
- Bake 30 min. or until cheese is melted and sandwiches are heated through.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 13 g
REUBEN ROLLS
Had these at Summerfest in Milwaukee and just had to re-create. I have deep-fried or baked with success. Great served with a horseradish sauce.
Provided by KJK 5
Categories Meat
Time 30m
Yield 9 Rolls, 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
- Combine cheese, sliced beef and kraut in a bowl.
- Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
- To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
- To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.
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