Ruben Sandwiches Recipes

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REUBEN SANDWICH II



Reuben Sandwich II image

These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!

Provided by COLETTE G.

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
½ cup Thousand Island dressing

Steps:

  • Preheat a large skillet or griddle on medium heat.
  • Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
  • Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 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

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 :

REUBEN SANDWICH



Reuben Sandwich image

Provided by Food Network

Categories     main-dish

Time P1DT8h25m

Yield 1 serving

Number Of Ingredients 17

1 head cabbage
1/2 cup salt
1/4 cup sun-dried tomatoes in oil
1/4 cup pepperoncini
1/4 cup spicy pickles
1/2 onion, chopped
2 cups crème fraïche
1/2 cup red wine vinegar
1/4 cup apple cider
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon mustard powder
1 teaspoon ground white pepper
Mayonnaise, for spreading
2 slices rye bread
5 ounces corned beef
2 ounces Swiss cheese

Steps:

  • For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
  • Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
  • For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
  • For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on griddle. Lay the corned beef and sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)

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

KARDEA'S REUBENS



Kardea's Reubens image

Just like a Rueben you'd find at a restaurant, my recipe has my own version of Thousand Island or Russian dressing, rye bread, Swiss cheese and sauerkraut. What I do differently is saute some onion with the sauerkraut. I love the extra sweetness and crunch it adds to the sandwiches, and I know you will too.

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 19

1 cup mayonnaise
1/3 cup ketchup
3 tablespoons dill pickle relish
2 tablespoons sriracha
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 teaspoons Worcestershire sauce
7 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, sliced (about 2 cups)
Kosher salt
2 1/4 cups drained sauerkraut
12 slices rye sandwich bread
12 slices Swiss cheese
2 1/4 pounds thinly sliced corned beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside.
  • For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches.
  • Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread.
  • Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

ZINGERMAN'S RUSSIAN DRESSING (FOR RUBEN SANDWICHES)



Zingerman's Russian Dressing (For Ruben Sandwiches) image

Make your Ruben sandwiches any way you wish...corned beef, pastrami, etc. on Jewish rye bread, but just make sure you use this dressing.

Provided by gailanng

Categories     Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 11

3/4 cup mayonnaise
1/4 cup plus 2 to 3 tablespoons chili sauce
2 tablespoons sour cream
2 teaspoons curly fresh parsley leaves, chopped
1 tablespoon Spanish onion, minced
1 teaspoon Spanish onion, minced
1 tablespoon dill pickle, minced
1 teaspoon dill pickle, minced
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce

Steps:

  • Combine all ingredients and whisk together.

Nutrition Facts : Calories 407.6, Fat 31.9, SaturatedFat 5.7, Cholesterol 29.1, Sodium 1158.9, Carbohydrate 29.4, Fiber 2.3, Sugar 10.2, Protein 2.1

SIMPLE REUBEN SANDWICH RECIPE



Simple Reuben Sandwich Recipe image

Keep it simple with a classic Reuben sandwich recipe. Our Simple Reuben Sandwich is layered with corned beef, sauerkraut, Swiss and Thousand Island.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 6

8 slices rye bread
1/2 lb. corned beef, sliced
1/2 cup CLAUSSEN Sauerkraut, well drained
4 KRAFT Big Slice Aged Swiss Cheese Slices
1/4 cup KRAFT Thousand Island Dressing
8 tsp. unsalted butter, softened

Steps:

  • Top 4 bread slices with meat, sauerkraut, cheese and dressing; cover with remaining bread slices.
  • Spread both sides of sandwiches with butter.
  • Cook in skillet on medium heat for 3 min. on each side or until golden brown on both sides.

Nutrition Facts : Calories 480, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1340 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

REUBEN



Reuben image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 1 sandwich

Number Of Ingredients 7

2 slices seeded rye bread, thinly sliced
3 ounces corned beef, thinly sliced
1/2 cup sauerkraut
1 ounce Swiss cheese, thinly sliced
Spicy brown mustard or Russian Dressing for Martha's Reuben Sandwich
1 tablespoon unsalted butter, divided
Pickles, for serving

Steps:

  • Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
  • Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.

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

OVEN BAKED REUBENS



Oven Baked Reubens image

Make and share this Oven Baked Reubens recipe from Food.com.

Provided by Melanie Murray

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

8 slices rye bread or 8 slices pumpernickel bread
1/2 cup thousand island dressing
1 lb sliced deli corned beef
1 (27 ounce) can sauerkraut, well drained
8 slices swiss cheese, long (12 ounces total)

Steps:

  • Preheat oven to 350 degrees.
  • Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread.
  • Divide the corned beef evenly over 4 slices bread.
  • Divide the sauerkraut evenly over the remaining 4 slices of bread.
  • Place a slice of Swiss cheese over each piece of bread.
  • Bake 8-10 minutes until cheese is melted and the corned beef is hot.
  • Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half.
  • Serve immediately.

Nutrition Facts : Calories 817.3, Fat 50.5, SaturatedFat 19.2, Cholesterol 170.9, Sodium 3417.2, Carbohydrate 47.6, Fiber 9, Sugar 11.5, Protein 43.3

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