Stacked Reuben Sandwich 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

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

STACKED REUBEN SANDWICH



Stacked Reuben Sandwich image

The flavor combination of a Reuben Sandwich facinates me - and my pressed and grilled sandwich is a way to get MORE of all of that in an easy to eat package - a double decker Reuben!

Provided by patriciamercer84

Categories     Lunch/Snacks

Time 20m

Yield 2 sandwiches, 2-4 serving(s)

Number Of Ingredients 9

8 ounces sauerkraut, drained
1/4 lb very thinly sliced corned beef, cut into shreds
1 teaspoon caraway seed
1 cup grated swiss cheese
fresh ground black pepper
1/2 cup thousand island dressing (russian dressing)
6 slices pumpernickel bread, two slice toasted
1/4 cup grated swiss cheese
1 tablespoon unsalted butter

Steps:

  • On medium-low heat, saute the sauerkraut, several grinds of black pepper and caraway seeds until very dry and just slightly browning on the tips. Add the corned beef, and mix together with two spatulas - pushing away from you with one while pressing down on the other to break up the corned beef further. Add the Swiss cheese and stir together.
  • Butter one side of a slice of rye bread and place in an ungreased non-stick pan heated to medium-low. Add some more grated swiss cheese on the slice, then the warm filling on top of that. Add a spoonful of the creamy Russian dressing on top of the first layer, then the toasted piece of pumpernickel. Add a good slather of dressing on top of the toasted slice. Add another layer of the warm filling on top of the Russian dressing, along with a little pile of grated swiss cheese. Place the remaining slice of pumpernickel on top - outer layer buttered.
  • Now for the fun part - place a heavy weight on the sandwich - I use my "kitchen brick" (an actual brick covered by tin-foil) on the sandwich, with a small piece of parchment paper between. After only a couple of minutes, remove the weight, carefully turn the sandwich and weight down again. Leave in the pan for a few minutes, or until the bread is toasted. If you have a big enough pan you can do two sandwiches at the same time if not you must repeat the process listed above.
  • Cut the sandwich and serve with more of the Russian dressing on the side for dipping. Enjoy!

REUBEN SANDWICH



Reuben Sandwich 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.

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

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
1/2 cup thousand island dressing

Steps:

  • 1. Preheat a large skillet or griddle on medium heat.
  • 2. 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.
  • 3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
  • My Update Notes: I drained the sourkraut but didn't rinse it, because we like the tangy taste of the sourkraut. I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of swiss cheese, sliced Pastrami from the deli and then topped with sourkraut. I cooked them on my grill until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sourkraut in the middle wasn't very warm. Next time I make these I will warm the sourkraut in the microwave first and maybe add another slice of swiss too! I made was to heat the sauerkraut in the microwave for 20 seconds before adding to the sandwich. I like my sandwich warmed all the way through. I would recommend keeping a good eye on your bread and toast it to your liking. If you like Rueben sandwiches you will love this one!

REUBEN SANDWICH



Reuben Sandwich image

Make and share this Reuben Sandwich recipe from Food.com.

Provided by JANIC412

Categories     Lunch/Snacks

Yield 1 serving(s)

Number Of Ingredients 6

to taste rye bread
to taste butter, softened
to taste corned beef, thinly sliced
to taste swiss cheese, thinly sliced
to taste sauerkraut, well-drained (put the sauerkraut in paper towels to remove the moisture)
to taste French dressing

Steps:

  • Butter the rye bread on one side like for a grilled cheese sandwich.
  • Place thin slices of the corned beef on the bottom slice of bread, cheese then sauerkraut on top of the cheese.
  • Top with the other slice of buttered bread and grill in a skillet over med. heat until browned on one side.
  • Flip over and brown the other side until the cheese has melted.
  • Serve the French dressing either on the side or open the sandwich's and put as much as you like on. You can put as much or as little of the beef, cheese and sauerkraut as you like

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!

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