Reuben Sandwiches In A Tortilla 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

REUBEN TORTILLA PINWHEELS



Reuben Tortilla Pinwheels image

This Reuben Tortilla Pinwheels Recipe is perfect if you are wanting St. Patrick's Day party food, or if you just love all the flavors in a Reuben sandwich.

Provided by Brandie Valenzuela

Categories     Appetizer

Number Of Ingredients 6

8 ounces cream cheese (room temperature)
1/2 cup Russian Salad Dressing
1/2 cup sauerkraut (rinsed and very well drained)
8 ounces Swiss cheese (shredded)
12 ounces corned beef deli meat (thinly sliced)
8 flour tortillas (9″ diameter)

Steps:

  • Mix together cream cheese and Russian dressing until smooth and creamy. Mix in sauerkraut. Spread one side of a tortilla with cream cheese mixture, almost all the way to the edges. Sprinkle with about 1 oz of cheese. Lay a few slices of corned beef on top of the cheese. Roll up tortilla tightly. Repeat with remaining ingredients, laying rolled tortillas on a plate. Cover and refrigerate for at least 1 hour. Remove from refrigerator and slice into rounds and serve.

REUBEN "SANDWICHES" IN A TORTILLA



Reuben

This is a great twist on rueben sandwiches and it's much easier to eat and reheat. I do not remember where I heard about this recipe or the exact measurements I just "eyeball" everything and I thought I'd give everyone a guess at how to start.

Provided by simplemom

Categories     One Dish Meal

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 flour tortillas
1 lb sliced deli corned beef
1/2 lb swiss cheese
1 (10 1/2 ounce) can sauerkraut
12 tablespoons thousand island dressing
1 tablespoon vegetable oil

Steps:

  • drain saurkraut.
  • wrap tortillas in damp paper towels and microwave for 1 minute.
  • heat oil in frying pan.
  • in heated tortillas layer meat, saurkraut and cheese.
  • roll like a burrito.
  • fry on both sides in oiled pan until brown and cheese is melted.
  • serve with plenty of dressing on the side for dipping.
  • you can also add a bit of dressing in the tortilla while heating if you'd like.

Nutrition Facts : Calories 863.2, Fat 61.1, SaturatedFat 21, Cholesterol 175.8, Sodium 2612.1, Carbohydrate 37.1, Fiber 4, Sugar 10.3, Protein 40.9

REUBEN SANDWICHES



Reuben Sandwiches image

Provided by Trisha Yearwood

Categories     main-dish

Time 15m

Yield 4 sandwiches

Number Of Ingredients 9

1/3 cup ketchup
1/3 cup mayonnaise
1 tablespoon jarred horseradish
1 small shallot, finely chopped
Freshly ground black pepper
8 slices rye bread, lightly toasted
1 pound thinly sliced pastrami
One 16-ounce package sauerkraut, drained
8 ounces sliced Swiss cheese

Steps:

  • Preheat the broiler on high. Mix together the ketchup, mayonnaise, horseradish, shallot and a few grinds of pepper in a small bowl.
  • Lay out half of the bread and divide the pastrami among the slices. Top with the sauerkraut, followed by the cheese. Arrange the open-faced sandwiches on a large rimmed baking sheet and broil a few inches from the element until the cheese is melted and browned in spots, about 3 minutes. Spread a generous amount of the Russian dressing on the remaining slices of bread and make sandwiches. Serve immediately.

REUBEN SANDWICHES



Reuben Sandwiches image

Make a classic sandwich for dinner - corned beef, melty Swiss cheese, sauerkraut and mustard on rye.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 6

6 tablespoons Thousand Island Dressing
12 slices rye bread
6 slices (1 oz each) Swiss cheese
1 can (16 oz) sauerkraut, drained
3/4 lb thinly sliced cooked corned beef
1/4 cup butter or margarine, softened

Steps:

  • Spread 1 tablespoon Thousand Island Dressing over each of 6 slices bread. Top with cheese, sauerkraut and corned beef. Top with remaining bread slices.
  • Spread 1 teaspoon butter over each top slice of bread. Place sandwiches, butter sides down, in skillet. Spread remaining butter over top slices of bread. Cook uncovered over low heat about 10 minutes or until bottoms are golden brown. Turn; cook about 8 minutes longer or until bottoms are golden brown and cheese is melted.

Nutrition Facts : Calories 520, Carbohydrate 31 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 3 g, TransFat 1 g

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 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!

REUBEN SANDWICHES



Reuben Sandwiches image

Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. "My mouth waters just thinking of these sandwiches," confesses Kathy Jo. "I adapted the recipe from one my mother found several years ago."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

12 ounces thinly sliced corned beef
8 slices light or dark rye bread
1 can (8 ounces) sauerkraut, rinsed and well drained
1/2 cup Thousand Island dressing
4 slices Swiss cheese
Butter

Steps:

  • Arrange corned beef on four slices of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese. Top with remaining bread slices. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches until bread is lightly browned on both sides and cheese is melted.

Nutrition Facts :

CLASSIC REUBEN PANINI



Classic Reuben Panini image

A mouthwatering classic-corned beef piled on top of tangy sauerkraut, with Thousand Island dressing and melted Swiss cheese grilled on rye bread.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons butter, softened
8 slices rye bread
1/4 cup Thousand Island dressing
1 cup sauerkraut, drained, squeezed dry (from 14.5-oz can)
1/2 lb corned beef, thinly sliced
8 slices Swiss cheese

Steps:

  • Heat closed contact grill 5 minutes.
  • Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
  • When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.

Nutrition Facts : Calories 500, Carbohydrate 30 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 1630 mg, Sugar 3 g, TransFat 1 g

REUBEN SANDWICH



Reuben Sandwich image

Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben's delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin's leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today's Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, weeknight, sandwiches, main course

Time 30m

Yield 4 sandwiches

Number Of Ingredients 11

1/2 cup mayonnaise
5 tablespoons ketchup
3 tablespoons dill pickle relish (not sweet)
1 tablespoon minced onion
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
8 slices rye sandwich bread
4 tablespoons unsalted butter, at room temperature
1 pound thinly sliced corned beef
1 cup drained sauerkraut (about 6 ounces)
8 slices Swiss cheese (about 6 ounces)

Steps:

  • Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
  • Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 704 milligrams, Sugar 4 grams, TransFat 0 grams

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