Trump Card Cocktail Ruebens Recipes

KARDEA'S REUBENS

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.

PASTRAMI RUEBEN AKA "THE RACHEL"

Steps:

• For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time.
• For the sandwich build: Combine half of the dressing with the sauerkraut and toss. Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes. Serve the extra dressing on the side.
• Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.

REUBEN ROUNDS

Steps:

• Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.

TRUMP CARD COCKTAIL REUBENS

Steps:

• Preheat oven to 400 degrees.
• In a small bowl combine dressing and horseradish.
• Using half of the butter, lightly brush half of the bread on one side.
• Place on a 15 x 10 x 1 inch pan, buttered side down.
• Spread the dressing mixture evenly on each slice of the bread.
• Top with corned beef and then cheese.
• Brush remaining slices of bread with remaining butter, and place atop cheese, butter side up.
• Bake for 8 minutes.
• Turn, and press lightly with a spatula.
• Return to oven and bake 5 minutes more or until golden brown.
• Let cool for 5 minutes; cut in half diagonally.
• Serve with small bowls of mustards for dipping, if desired.

MINI REUBENS

Steps:

• Preheat the oven's broiler.
• Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
• Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

REUBEN SANDWICH

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.

LATKE REUBENS

Steps:

• Slaw:
• In a large bowl, stir together the vinegar, mustard, sugar, salt, and a generous pinch of pepper. Slowly whisk in the oil until well combined.
• Add the cabbage, apple, onion, celery, and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
• Dressing:
• In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
• Latkes:
• Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 1/2 teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes.
• In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet. Season well with salt.
• To assemble:
• Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve.

THE REAL REUBEN

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.