Classic Cheesy Reuben Sandwich Recipes

TOP-RATED REUBEN SANDWICH

Steps:

• Preheat your grill to about 325 degrees F. (That's just about medium for many burners, but it also depends on if your stove is gas, electric, glass-topped, or a number of other factors -- experimenting is the surest way to find out.).
• Spread outside of each slice of rye with soft butter, about 1 Tbls per side (Scrape it thin -- too much butter makes browning more difficult and reduces crispness.).
• Place bread on grill butter side down, and put 1 slice Swiss on each side.
• Pre-heat the corned beef on a very low setting in the microwave or heat it briefly on the grill, but DON'T OVERCOOK! You want to heat, not dry out. Layer the corned beef on 1 side.
• Heat sauerkraut on grill, but do not brown. When it steams, it's ready.
• When cheese melts, remove sandwich from heat.
• Spread Louie Dressing onto side with cheese only. (This stops it from soaking into the warm bread and making it soggy.).
• Put sauerkraut onto corned beef & roughly make an even layer.
• Close sandwich, salt if you like (we do) and cut as desired. (We served it with a homemade dill pickle spear and a bit of salad.).
• Serve it hot!

MOM'S CLASSIC REUBEN

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.

CLASSIC REUBEN PANINI

Steps:

• Heat closed contact grill 5 minutes.
• Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
• When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.

CLASSIC CHEESY REUBEN SANDWICH

Steps:

• Spread 1 slice of bread with mustard and the other with mayonnaise.
• Place Swiss cheese, beef& sauerkraut between the bread slices.
• Brown in melted butter in a skillet, on both sides and until cheese is melted.

THE SHAWNEE MARINA REUBEN SANDWICH

Steps:

• Brush the melted butter on all four sides of the bread. In a large pan or skillet, brown two sides of the bread over medium heat and set aside.
• Add 1/2 of the celery salt to the thousand island dressing and taste. If you like more, add the rest. Set aside.
• In the same pan over medium heat, add the olive oil and sautee the pastrami, the corned beef and, the sauerkraut without mixing them with each other. At the end of 3 minutes, put the meat and kraut on a plate and set aside.
• Over low heat, put an unbrowned (buttered) bread side down in the pan. Layer on the corned beef, pastrami, kraut, Alpine Lace cheese (Alpine Lace is a very mild, wide Swiss Cheese -- substitute Baby Swiss if you can't find it at the grocery), and jalapeno cheese. (Since the jalapeno cheese usually comes in small square slices, that's why you need 1 1/2 slices. The Alpine Lace should be roughly the same width of the bread).
• On the remaining slice of bread, on the browned side, spread the horseradish sauce. Drizzle the thousand island dressing directly on the sandwich and place the horseradish side of the bread DOWN as to mix with the dressing.
• As soon as the bottom of the sandwich browns, carefully flip it over and brown the final side.
• When the bottom of the sandwich is browned, plate it up and cut it in half, on the diagonal. Garnish the plate with the gherkins and the orange slices.

REUBEN SANDWICH

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

SUE'S REUBEN SANDWICH

Steps:

• Bring corned beef and swiss cheese to room temperature.
• Heat sauerkraut until it is warmed to about 120-140 degrees.
• Prepare sandwich by first buttering one slice of bread on one side with 1 tbsp butter.
• Place bread, butter side down, in a small skillet.
• Follow with the following ingredients in this order: 1 slice of swiss cheese, followed by 4 oz.
• corned beef, followed by 1 1/2-2 tbsp (to taste) of Thousand Island dressing, followed by well drained and warmed sauerkraut,, followed by a pinch of either juniper berries or caraway, followed by the final piece of cheese.
• Top the sandwich with the last piece of bread and spread the other tbsp of butter on the outside of the bread.
• Heat the sandwich in the skillet on a med-low heat until the bottom side becomes golden; flip sandwich with spatula and lightly brown other side.
• Remove to plate and slice in half before serving.
• Serve with a dill spear and your favorite chips.