Reuben Sandwich Microwave Recipes

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TOP-RATED REUBEN SANDWICH



Top-Rated Reuben Sandwich image

The Reuben is the epitome of the great deli sandwiches... every ingredient is important as well as how it's prepared. This is how we make our own Reuben, and we've been told it's the best in the Northwest. It takes making your own ingredients in several cases, but we certainly feel it's worth the trip, as have our fans.

Provided by Rare Affaire

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

2 slices rye bread (Our personal favorite is dill rye.)
2 slices swiss cheese (It depends on the maker, and doesn't necessarily need to be expensive or imported.)
4 ounces corned beef, pre-heated (Get the best you can... which in our opinion is Incredible Corned Beef)
1 ounce sauerkraut, drained (We like AB's version of homemade sauerkraut.)
1 tablespoon Russian salad dressing (The original was Russian, but we like Louie Dressing (For Seafood Salads or Reuben Sandwiches))
2 tablespoons butter, softened

Steps:

  • Preheat your grill to about 325 degrees F. (That's just about medium for many burners, but it also depends on if your stove is gas, electric, glass-topped, or a number of other factors -- experimenting is the surest way to find out.).
  • Spread outside of each slice of rye with soft butter, about 1 Tbls per side (Scrape it thin -- too much butter makes browning more difficult and reduces crispness.).
  • Place bread on grill butter side down, and put 1 slice Swiss on each side.
  • Pre-heat the corned beef on a very low setting in the microwave or heat it briefly on the grill, but DON'T OVERCOOK! You want to heat, not dry out. Layer the corned beef on 1 side.
  • Heat sauerkraut on grill, but do not brown. When it steams, it's ready.
  • When cheese melts, remove sandwich from heat.
  • Spread Louie Dressing onto side with cheese only. (This stops it from soaking into the warm bread and making it soggy.).
  • Put sauerkraut onto corned beef & roughly make an even layer.
  • Close sandwich, salt if you like (we do) and cut as desired. (We served it with a homemade dill pickle spear and a bit of salad.).
  • Serve it hot!

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

REUBEN SANDWICH - MICROWAVE



Reuben Sandwich - Microwave image

I don't remember where I found this recipe, but it sure makes it easy to get a fast sandwich on the table.

Provided by lazyme

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

6 ounces corned beef, sliced
1/4 cup sauerkraut, rinsed and drained
2 slices swiss cheese
4 slices rye bread, toasted
thousand island dressing
mustard (optional)

Steps:

  • On a medium-size microwave-safe dinner plate, mound corned beef in 2 piles.
  • Top each pile of meat with the sauerkraut.
  • Micro-cook, uncovered, on 100% power (high) 3 to 4 minutes or until heated.
  • Top each pile with a cheese slice.
  • Cook, uncovered, on high 1 to 2 minutes more or till cheese is melted.
  • Meanwhile, place toasted bread on individual plates.
  • Spread one side of bread slices with salad dressing or mustard.
  • To serve, use a wide spatula to transfer each mound of meat to the dressing side of 2 bread slices.
  • Top with remaining bread slices, dressing-side down.

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!

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