Reuben Slaw Sandwiches Recipes

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.

EMERIL'S REUBEN SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Place the corned beef in a shallow baking dish and drizzle with a little water. Cover tightly with aluminum foil and bake until heated through, about 20 minutes.
• Lay the bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing. Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese and cole slaw. Place the remaining bread slices on top, dressing sides down, and set aside.
• Heat 2 heavy large skillets over medium heat. When hot, brush 1 side of each sandwich with some of the butter and place in the hot pans, buttered sides down, and cook until crispy and golden brown, about 4 minutes. Spread the unbuttered, top sides of the sandwiches with the remaining butter and turn the sandwiches to cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer. Transfer the sandwiches to a cutting board and cut in half on the diagonal, then serve immediately, with remaining cole slaw and a kosher dill pickle, for garnish.
• In a bowl, combine all ingredients except salt and whisk until well-blended. Add salt to taste, cover and refrigerate until ready to serve.

CORNED BEEF REUBEN WITH SAVOY CABBAGE SLAW

Steps:

• For the slaw: Put the cabbage in a bowl, sprinkle the vinegar, sugar, celery seeds and salt and pepper to taste over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• For the sandwiches: In a small bowl, stir together the mayo, ketchup, relish and paprika. Spread the dressing on one side of each slice of bread. Put a slice of cheese on each piece of bread; divide the meat among 4 of the slices. Top each sandwich with some slaw and invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon of the butter on the top of each sandwich.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Arrange the sandwiches buttered-side up in the skillet and cook until the bottoms are golden, about 4 minutes. Carefully flip the sandwiches and cook until the undersides are golden brown and the cheese is melted, about another 4 minutes. Slice the sandwiches diagonally and serve.

REUBEN OR RACHEL SANDWICH

Steps:

• Gather the ingredients.
• Place the sliced rye bread on the countertop; spread about 1 tablespoon of Russian dressing over each slice.
• Top one of the slices of bread with the corned beef , and Swiss cheese.
• Drain the sauerkraut in a colander; squeeze out any excess moisture. Pile the sauerkraut on the cheese layer and then top with the other slice of bread (Russian dressing side down).
• Spread the softened butter over the top and bottom of the sandwich.
• Place a heavy skillet or griddle over medium-low heat. Add the sandwich and cook until the bottom is golden brown. Carefully turn it over and cook until the other side has browned and the cheese has melted.
• Gather the ingredients.
• Spread each slice of rye bread with the Russian dressing.
• Put the coleslaw in a colander to drain off excess liquids.
• Top a slice of bread with the turkey or pastrami and Swiss cheese.
• Spread the coleslaw over the cheese layer and then top with the remaining slice of bread.
• Spread the softened butter over the top and bottom of the sandwich.
• Place a heavy skillet or griddle over medium-low heat. Place the sandwich on the hot pan and cook until the bottom has browned. Carefully turn it over and cook until the other side has browned and the cheese has melted.

THE YOUNG REUBEN SANDWICH

Steps:

• Set corned beef, swiss cheese, cole slaw, & butter out to come to room temp, OR (to SHORTEN prep time to 20 minutes) gently warm each ingredient in microwave on low power to take off the chill so that the sandwich will be hot inside once grilled.
• Assemble the sandwich:.
• Place a slice of swiss on one piece of rye bread.
• Next place 4 oz of corned beef atop the swiss cheese.
• Top the corned beef with thousand island dressing & 1/3 c Mike Mills' Crunchy Cole Slaw.
• Top the slaw with another slice of swiss cheese.
• Place the remaining slice of rye atop the sandwich.
• Butter the top of the sandwich and place DOWN in a skillet heated to Medium heat on the stove burner --.
• butter the (now) top of the sandwich while the bottom browns for a few minutes. (Lift gently with a spatula to check browning and turn when ready -- do not scorch!).
• Turn sandwich and brown the other side.
• Serve HOT with dill spear, and chips or french fries if desired.
• Note: the sandwich can actually be built in layers right in the skillet as the one side (bottom) browns IF you have all the other ingredients "warm" and staged for assembly. Tricky the first time but actually easier once you get the hang of it.