Sandwich Essentials The Ultimate Classic Ruben Recipes

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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.)

MOM'S CLASSIC REUBEN



Mom's Classic Reuben image

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

12 slices light rye bread with caraway seeds
6 tablespoons margarine, softened
2 pounds deli sliced corned beef
1 ½ pounds thinly sliced deli chicken breast
1 pound sliced Muenster cheese
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup creamy salad dressing, e.g. Miracle Whip ™

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

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