REUBEN SAUCE
Steps:
- Cook 1 chopped onion, 1/2 cup chopped sauerkraut and 1 teaspoon caraway seeds in a saucepan with olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish, a dash of Worcestershire sauce and 1/2 cup grated Swiss cheese.
RUBENESQUE SANDWICH - CLEAN EATING
Adapted from Clean Eating Magazine (http://cleaneatingmag.com/Recipes/Recipe/Clean-Reuben-Sandwich.aspx) to fit my tastes and dietary restrictions.
Provided by psycedmom
Categories Lunch/Snacks
Time 19m
Yield 2 pockets, 2 serving(s)
Number Of Ingredients 17
Steps:
- Prepare coleslaw: In a medium bowl, combine cabbages, carrots and parsley. Stir in vinegar, tofu, stevia, pepper and salt, if desired. Cover and marinate in refrigerator for 10 minutes.
- Meanwhile, prepare Sweet Tomato Dressing: In a small bowl, stir together tofu, tomatoes, stevia and salt until evenly mixed. While stirring, mash tomatoes to release their juices. Set aside.
- Assemble pockets:.
- Spreading 2 tbsp Sweet Tomato Dressing inside pita (covering both sides).
- Place 1/2 oz cheese on bottom of pits.
- Add 1 oz ham and 1/2 oz turkey over top of cheese.
- Pile about 1/4 cup coleslaw on top of ham and turkey.
- Finish with second slice of bread and press firmly.
- Broil sandwich in toaster oven or oven for 2 minutes, flip and broil for 2 more minutes.
- Serve with 3/4 cup coleslaw on the side.
VEGETARIAN REUBEN SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.
- For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use.
- For the Sandwich: Preheat broiler to low.
- If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels.
- Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.
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.
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
TOP-RATED REUBEN SANDWICH
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
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 SANDWICHES
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
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
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