Stacked 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!

STACKED REUBEN SANDWICH

Steps:

• On medium-low heat, saute the sauerkraut, several grinds of black pepper and caraway seeds until very dry and just slightly browning on the tips. Add the corned beef, and mix together with two spatulas - pushing away from you with one while pressing down on the other to break up the corned beef further. Add the Swiss cheese and stir together.
• Butter one side of a slice of rye bread and place in an ungreased non-stick pan heated to medium-low. Add some more grated swiss cheese on the slice, then the warm filling on top of that. Add a spoonful of the creamy Russian dressing on top of the first layer, then the toasted piece of pumpernickel. Add a good slather of dressing on top of the toasted slice. Add another layer of the warm filling on top of the Russian dressing, along with a little pile of grated swiss cheese. Place the remaining slice of pumpernickel on top - outer layer buttered.
• Now for the fun part - place a heavy weight on the sandwich - I use my "kitchen brick" (an actual brick covered by tin-foil) on the sandwich, with a small piece of parchment paper between. After only a couple of minutes, remove the weight, carefully turn the sandwich and weight down again. Leave in the pan for a few minutes, or until the bread is toasted. If you have a big enough pan you can do two sandwiches at the same time if not you must repeat the process listed above.
• Cut the sandwich and serve with more of the Russian dressing on the side for dipping. Enjoy!

REUBEN SANDWICH II

Steps:

• Preheat a large skillet or griddle on medium heat.
• Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

REUBEN SANDWICH

Steps:

• Butter each slice of bread evenly to the edges on one side.
• Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
• Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
• Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
• Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
• Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
• Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
• Serve immediately.

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.

MELANIE'S TWISTED HEALTHY REUBEN SANDWICH

Steps:

• Spread dressing on each bread slice.
• Build sandwiches by layering the pastrami, sauerkraut, onion, and cheese on four of the bread slices. Top with the remaining four slices of bread.
• Place in a 350 degree oven for a few minutes until cheese is melted and bread is toasty.
• Cut in half and enjoy!

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