CLASSIC REUBEN SANDWICH RECIPE
Once you try this homemade Classic Reuben Sandwich Recipe, you'll never order it at a restaurant again. Slices of rye bread with corned beef, sauerkraut, Russian dressing, and cheese - grilled until crispy!
Provided by Valentina Ablaev
Categories Easy
Time 15m
Number Of Ingredients 15
Steps:
- In a bowl combine all the ingredients for the Russian Dressing, set aside.
- In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.
- Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
- Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.
- In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.
Nutrition Facts : ServingSize 3 g, Calories 746 kcal, Carbohydrate 38 g, Protein 32 g, Fat 51 g, SaturatedFat 21 g, Cholesterol 120 mg, Fiber 5 g, Sugar 6 g
MARBLE RYE & BEEF REUBEN
Don't go downtown to enjoy this deli-style sandwich! Our Marble Rye & Beef Reuben has it all: sauerkraut, creamy dressing, roast beef and melty Swiss cheese. Make a family favorite in the comfort of your own home.
Provided by My Food and Family
Categories Home
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Mix sauerkraut and dressing.
- Spread 2 bread slices with sauerkraut mixture; fill with remaining ingredients to make 2 sandwiches.
- Cook in skillet sprayed with cooking spray on medium heat 4 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
REUBEN ON RYE
Colleen's directions for this classic deli-style Reuben sandwich are easy to follow and the outcome is one yummy sandwich. We used a good quality deli sliced corned beef and Swiss for testing. The grainy rye bread is perfect with the tangy sauerkraut and sweet Thousand Island dressing. Corned beef and melted Swiss cheese is a...
Provided by Colleen Sowa
Categories Meat Appetizers
Time 10m
Number Of Ingredients 8
Steps:
- 1. Butter one side of each slice of bread.
- 2. Place one slice, buttered side down, in a skillet. Put corned beef on bread.
- 3. Add the sauerkraut on top of the corned beef.
- 4. Put the cheese slices on the sauerkraut.
- 5. Then add the Thousand Island dressing on top of the cheese.
- 6. Put the second slice of buttered bread on top buttered side up.
- 7. Cook over medium-high heat on both sides, like you would do to make a grilled cheese sandwich.
- 8. Cut on an angle. Serve with french fries or potato chips and a big old dill pickle! Yum!
LADY ROSE'S MARBLE RYE CLASSIC REUBEN SANDWICH
My neighbor Lisa gave me a loaf of Marble Rye Bread, and I used it to make Saturday Night's Dinner. I made Reuben sandwiches. I hadn't made them in quite some time. I use to make them all the time when I was working and pressed for time, but today, I made them just because I was given the bread, & GOT HOME LATE FROM...
Provided by Rose Mary Mogan
Categories Sandwiches
Time 30m
Number Of Ingredients 6
Steps:
- 1. I like to do 3 or 4 sandwiches at a time, sometimes I use my griddle, but today I used my 16 inch non stick skillet.
- 2. I also like to use a large platter like the one in the picture. I also use a Cast Iron Bacon Press to weigh the sandwiches down, so hasten the browning process, over medium high heat. You can make these any way you like, I am merely giving you my version.
- 3. Butter the slices of bread on one side. Then lay the buttered side down on the platter. UNBUTTERED SIDE FACING UP. I am showing what the other side looks like when buttered.
- 4. PLACE A SLICE OF CHEESE on the opened side.
- 5. Next add the drained sauerkraut on top of the cheese, enough to cover the full slice of bread.
- 6. Top the sauerkraut with a generous amount of a good quality thousand Island dressing. I used Kraft.
- 7. Now add a generous amount of thinly sliced Corned Beef.
- 8. Top the Corned Beef with a second slice of cheese.
- 9. To that add the other slice of buttered bread. Repeat these steps until all of the sandwiches are made.
- 10. Now take the platter and with a thin spatula, lift the sandwiches from the platter and into the heated skillet. Place a weighted cast iron press over the sandwiches, and wait for about 5 or 6 minutes and then flip to brown the other side. Add the press if desired.
- 11. Remove from Skillet, and cut in half if desired, or serve whole. Repeat steps if you have more sandwiches.
REUBEN SANDWICH RECIPE
This classic Reuben sandwich is a deli-style indulgence that's easy to make at home! Great for using your leftover corned beef from St. Patrick's Day.
Provided by Amanda Biddle
Categories Lunch
Time 15m
Number Of Ingredients 7
Steps:
- Butter one side of each of the slices of rye bread. Spread Russian dressing on the unbuttered sides. Layer the sandwich in the following order: 1 slice of Swiss cheese, corned beef, sauerkraut, and the remaining slice of cheese. Top with the second slice of bread, dressing-side down.
- Heat a nonstick skillet over medium heat. Grill the sandwich until the bread is golden and crispy and the cheese is melted, about 3 minutes per side. Gently press down on the sandwich occasionally with a spatula as it cooks. Serve immediately with pickles and potato chips, French fries, or vinaigrette potato salad.
Nutrition Facts : Calories 828 kcal, Carbohydrate 40 g, Protein 37 g, Fat 57 g, SaturatedFat 24 g, Cholesterol 151 mg, Sodium 2484 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
SEEDED MARBLE RYE BREAD
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The soft, supple doughs are easy to work with and require little to no bench flour when kneading and forming.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 4h45m
Yield Makes one 13-inch oblong loaf
Number Of Ingredients 18
Steps:
- Light Rye:Combine water and yeast in a large bowl. Let stand until foamy, about 5 minutes. Whisk in molasses and salt until dissolved. Add both flours, caraway seeds, and oil, stirring until a ragged dough forms. (Dough should be soft and tacky but not sticky -- add more bread flour, 1 tablespoon at a time, if dough is too wet; or water, 1 tablespoon at a time, if too dry.) Transfer to a clean work surface. Knead until smooth and elastic and dough springs back when lightly pressed, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
- Dark Rye:Repeat process for light rye, adding cocoa powder to yeast mixture along with flours.
- Preheat oven to 450 degrees. Punch down doughs and transfer to a clean work surface. Roll out each to an approximately 10-by-15-inch rectangle. Place darker dough on top of lighter dough. Starting at one short end, roll up doughs into a log. Pinch ends and seam together to seal. Gently roll back and forth with palms, applying more pressure toward edges, to shape into an approximately 13-inch-long torpedo (an Italian-baguette shape). Transfer to a parchment-lined baking sheet, seam-side down. Loosely cover and let rise until doubled in volume, 45 minutes to 1 hour. Using the tip of a sharp knife, make three 1/2-inch-deep diagonal slashes evenly across top of dough. Whisk egg white with 1 teaspoon water in a small bowl. Brush dough with egg wash; sprinkle generously with caraway seeds.
- Transfer dough on sheet to oven. Reduce temperature to 350 degrees and bake until puffed and golden brown, and a thermometer inserted in center registers 200 degrees, 40 to 45 minutes. Let cool completely on sheet on a wire rack before slicing and serving.
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