REUBEN STRUDEL
Reuben sandwich ingredients - corned beef, Swiss cheese, and cabbage - are rolled in a flaky pastry. A tasty twist on tradition.
Provided by Alan in SW Florida
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut corned beef into 1/2-inch strips; set aside.
- Saute cabbage and next 3 ingredients in a large nonstick skillet coated with cooking spray 4 minutes or until cabbage wilts. Remove from heat; stir in dressing. Cool.
- Stir together butter and mustard; set aside.
- Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
- Stack 8 sheets on a flat surface covered with wax paper, brushing every other sheet with the butter mixture. Spoon half of the cabbage mixture lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Top with half of corned beef and half of cheese. Fold in short edges 2 inches.
- Roll up, staring a long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal slit, 1 inch apart, across top. Coat strudel with cooking spray. Repeat with remaining phyllo, butter mixture, and filling.
- Bake at 425 degrees Fahrenheit for 12 to 15 minutes or until golden. Cut diagonally into 3- to 4-inch pieces. Serve immediately.
Nutrition Facts : Calories 646.8, Fat 42.6, SaturatedFat 17.9, Cholesterol 133, Sodium 1471.3, Carbohydrate 37.1, Fiber 2.7, Sugar 6.4, Protein 28.5
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
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
REUBEN STROMBOLI
I love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of corned beef and sauerkraut. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal. , Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.
Nutrition Facts : Calories 491 calories, Fat 32g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 1566mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
A BETTER REUBEN SANDWICH
This is the very best way to use up left over corned beef or a great dinner using deli corned beef slices.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Combine mayonnaise, chili sauce and horseradish in a small bowl; set aside.
- Spread one side of each slice of bread with butter.
- Generously spread the mayonnaise mixture on the other side of each slice of bread Place 1 slice of cheese on 4 slices of bread on top of the mayonnaise spread.
- Arrange corned beef over cheese.
- Top corned beef with saurkraut.
- Place another slice of cheese over the saurkraut.
- Close sandwiches with the rest of the prepared bread, mayo side down and butter side up.
- Cook on a pre-heated griddle or large skillet over medium-low heat for 4 or 5 minutes per side until bread is toasted and cheese is melted.
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!
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.
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