Reuben Rounds Recipes

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THE REAL REUBEN



The Real Reuben image

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

2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

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 IN A ROUND



Reuben In A Round image

Serve this reuben-flavored cheese dip in a round pumpernickel bread shell.

Provided by Land O'Lakes

Categories     Dip     Appetizer

Yield 36 servings

Number Of Ingredients 8

2 cups sour cream
1/2 cup mayonnaise
1/4 cup sliced green onions
8 ounce slice (2 cups) Land O Lakes® Swiss Cheese shredded
8 ounces sliced deli corned beef, cut into bite-sized pieces
1 (8-ounce) can sauerkraut, rinsed, drained
2 teaspoons caraway seed
1 (1-pound) round unsliced pumpernickel, rye or sourdough bread

Steps:

  • Stir together all ingredients except bread in bowl; mix well. Cover; refrigerate at least 2 hours to blend flavors.
  • Cut thin slice off top of bread. Hollow out center of bread, leaving 1-inch shell. Cut hollowed out bread into bite-sized pieces.
  • Spoon dip into bread shell. Serve Reuben mixture with reserved bread for dipping.

Nutrition Facts : Calories 270 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 45 milligrams, Sodium 510 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Sugar grams, Protein 11 grams

DEHYDRATOR REUBEN ROUNDS



Dehydrator Reuben Rounds image

Make and share this Dehydrator Reuben Rounds recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/4 cups rye flour
1/2 teaspoon salt
1 1/2 teaspoons caraway seeds
1/2 cup butter or 1/2 cup margarine, softened
1 cup grated swiss cheese
1 cup sauerkraut, drained and squeezed dry

Steps:

  • In a large bowl, combine flour, salt, and caraway seeds; blend in butter.
  • Add cheese and sauerkraut, mixing until well blended.
  • Form dough into a ball.
  • Place on a large sheet of waxed paper and shape into a log.
  • Wrap waxed paper tightly around dough and chill 4 to 6 hours or overnight. With a serrated knife, slice dough into 1/4" rounds.
  • Place on regular sheets; dry at 145º for 4 to 6 hours or until firm and crisp.
  • Store in an air-tight container.
  • Makes approximately 50 crackers.

Nutrition Facts : Calories 214.1, Fat 15.6, SaturatedFat 9.7, Cholesterol 42.9, Sodium 370.9, Carbohydrate 14, Fiber 2.9, Sugar 0.7, Protein 5.5

REUBEN ROUNDS



Reuben Rounds image

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

1 sheet frozen puff pastry, thawed
6 slices Swiss cheese
5 slices deli corned beef
1/2 cup sauerkraut, rinsed and well drained
1 teaspoon caraway seeds
1/4 cup Thousand Island salad dressing

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 EGG ROLLS RECIPE BY TASTY



Reuben Egg Rolls Recipe by Tasty image

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

8 square egg roll wrappers
8 slices swiss cheese, cut into ½-inch (1.24 cm) rectangles
12 oz corned beef, thinly sliced
12 tablespoons sauerkraut
1 teaspoon caraway seed
1 large egg
1 tablespoon water
peanut oil, for frying
kosher salt, to taste
½ cup mayonnaise
¼ cup white onion, finely diced
1 clove garlic, minced
¼ cup sriracha
1 tablespoon prepared horseradish
2 teaspoons worcestershire sauce
½ teaspoon hot sauce
¼ teaspoon paprika
½ teaspoon kosher salt

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

RUSSIAN REUBEN IN THE ROUND



Russian Reuben in the Round image

Not a fan of corned beef? Try our Russian Reuben in the Round. It's served with slow-roasted roast beef in the shell of a round loaf of rye bread.

Provided by My Food and Family

Categories     Bread

Time 1h

Yield 6 servings

Number Of Ingredients 8

1/4 cup KRAFT Real Mayo
2 Tbsp. HEINZ Tomato Ketchup
2 Tbsp. finely chopped onions
1 CLAUSSEN Kosher Dill Pickle Spear, finely chopped
1/2 cup CLAUSSEN Sauerkraut, drained, patted dry
1 round loaf unsliced round rye bread (16 oz.)
6 KRAFT Extra Thin Swiss Cheese Slices
1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Slow Roasted Roast Beef

Steps:

  • Heat oven 400ºF.
  • Mix first 4 ingredients in medium bowl until blended. Add sauerkraut; mix lightly.
  • Cut off top of bread loaf; remove bread from inside of loaf, leaving 1-inch-thick shell. Discard removed bread or reserve for another use. Fill bottom of loaf with layers of 2 cheese slices and half each of the meat and sauerkraut mixture. Repeat layers; cover with remaining cheese and top of loaf. Wrap in foil.
  • Bake 45 min. or until heated through. Cut into wedges to serve.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 18 g

MOM'S CLASSIC REUBEN



Mom's Classic Reuben image

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

12 slices light rye bread with caraway seeds
6 tablespoons margarine, softened
2 pounds deli sliced corned beef
1 ½ pounds thinly sliced deli chicken breast
1 pound sliced Muenster cheese
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup creamy salad dressing, e.g. Miracle Whip ™

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

GREAT ROUND REUBEN



Great Round Reuben image

From the outside this looks like a loaf of bread but when it's sliced every piece is like a Reuben sandwich. Onion-rye bread, filled with corned beef, swiss cheese, sauerkraut and mustard. There's a bit of work here, but you can make it up ahead of time to avoid a last minute rush. The preparation time is approximate, it really depends on how quickly your bread rises.

Provided by Sackville

Categories     Yeast Breads

Time 2h

Yield 1 serving(s)

Number Of Ingredients 20

1 1/3 cups whole milk
2 packages active dry yeast (4 1/2 tsp)
4 tablespoons sugar, divided
1/4 cup water
1 1/3 cups rye flour
2 2/3 cups bread flour
1/8 g vitamin C powder (i.e. 1/4 500mg tablet crushed)
2 teaspoons salt
5 tablespoons oil, divided
2/3 cup finely chopped onion
2 tablespoons caraway seeds, crushed
1 tablespoon oil, for the bowl
nonstick cooking spray
3 tablespoons Dijon mustard
1 1/2 lbs corned beef, very thinly sliced and cut into 3/4 inch squares
1 (16 ounce) can sauerkraut, drained,squeezed dry and coarsely chopped
1/2 cup thousand island dressing
1/2 lb swiss cheese, grated (about two cups)
1 large egg, beaten
1/4 teaspoon coarse salt

Steps:

  • Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
  • Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
  • Let stand for 2 minutes until a foam forms.
  • Add 3 tbs sugar, both flours, vitamin C, salt and milk.
  • Mix for 5 minutes on a low-medium speed until dough is elastic.
  • Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
  • Mix until well blended.
  • The dough should be soft.
  • Add a little bread flour if too wet or a little water if too dry.
  • Place the dough in an oiled bowl and turn to coat well with oil.
  • Cover and let rise until doubled.
  • Remove the plastic and punch down the centre of the dough with a closed fist.
  • Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
  • Cover with plastic wrap and leave on the counter for 15 minutes.
  • The dough can now be shaped or, if desired, refrigerated overnight.
  • Spray an 18 inch round pizza pan with nonstick cooking spray.
  • Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
  • Reserve a third of the dough.
  • Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
  • Oil a rolling pin and roll out the largest piece into a large cirle.
  • Place on the pizza pan.
  • Spread the dough circle lightly with dijon mustard.
  • Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
  • Cover with a thin layer of cheese.
  • Roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
  • Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
  • Roll out the small piece of dough and repeat as before.
  • Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
  • Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
  • Tuck the top dough under the bottom layer of the dough all around the edges.
  • Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
  • Slash the centre in a daisy pattern.
  • Do not let rise.
  • Brush the bread again with beaten egg and place the pan in the oven.
  • Bake until well browned, about 50-60 minutes.
  • Place on a rack to cool.
  • You can also assemble the Reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
  • If frozen, defrost overnight in the fridge.
  • To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.

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