Madonnas Triple Decker Reuben Sandwich Recipes

TRIPLE PLAY REUBEN

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. In a small bowl, mix the mayonnaise, ketchup and chopped pickle, if using (leave out for a smoother Russian dressing). Season with a pinch each salt and pepper, and set aside.
• Lay 4 slices of the bread on the baking sheet. Spread each with 1 tablespoon of the Russian dressing and top each with 2 slices Swiss and 1 slice Jarlsburg. Add the corned beef, pastrami and sauerkraut. Spread the remaining Russian dressing on the remaining 4 slices of bread and place on top to assemble the sandwiches.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Put 2 sandwiches in the skillet and cook until the bread is toasted and golden, 2 to 3 minutes per side. Transfer back to the baking sheet. Repeat with the remaining oil and sandwiches.
• Bake the sandwiches until warmed through and the cheese is melted, about 10 minutes. Serve with a pickle on the side.

MADONNA'S TRIPLE DECKER REUBEN SANDWICH

Steps:

• Butter 1 side of 1 slice bread. Place the buttered side down on waxed paper.
• Spread 1 T. of the thousand island dressing on the bread.
• Place 1/2 of the swiss cheese on the dressing.
• Top with sauerkraut and 1/2 of the corned beef.
• Spread 1 T. thousand island dressing on both sides of the toast.
• Place on top of the corned beef.
• Press lightly.
• Next layer the remaining corned beef, coleslaw, and the cheese.
• Top with last piece of rye bread.
• Butter the top.
• Lightly press the sandwich together.
• Heat a pan and grill until golden brown on both sides.
• To serve: Slice the sandwich on the diagonal. Enjoy!

REUBEN

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.

TRIPLE-DECKER MINI REUBENS

Steps:

• Cut each slice of cheese in half crosswise, then cut each half diagonally to form 2 triangles.
• Toast 6 bread slices; spread dressing evenly over 1 side of each slice. Brush melted butter over 1 side of each slice of remaining untoasted bread. Place 6 bread slices, buttered sides down, on work surface; spread each with 1 teaspoon mustard. Divide pastrami evenly over mustard-coated bread slices; top each with 2 tablespoons sauerkraut, 1 cheese triangle and 1 toasted bread slice, dressing side up. Divide corned beef evenly over dressing-coated bread slices; top each with 2 tablespoons sauerkraut, 1 cheese triangle and remaining bread slices, buttered sides up. Secure sandwiches with toothpicks.
• Heat 12-inch nonstick skillet or griddle over medium heat. Cook sandwiches 6 to 10 minutes, turning once, until lightly browned and cheese is melted.
• Using electric knife or serrated knife, carefully cut each sandwich into 4 rectangles. Secure each mini sandwich with 6-inch bamboo skewer. Garnish with cornichons.

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!