Stuffed Reuben Sandwiches Recipes

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:

• For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
• Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
• For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
• For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on griddle. Lay the corned beef and sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)

STUFFED REUBEN MUSHROOMS

Steps:

• Preheat oven to 350.
• Brush mushrooms or wipe clean with a damp cloth. Remove stems from mushrooms and discard.
• Fold and fit 1 slice of corned beef inside mushroom cap.
• Top with 1 teaspoons sauerkraut, 1/2 teaspoon salad dressing and approximately 1 teaspoon cheese.
• Place on an ungreased sheet pan.
• Sprinkle with chives.
• Bake at 350 for 20-25 minutes or until thoroughly heated.

STUFFED REUBEN SANDWICHES

Steps:

• Heat oven to 375°F.
• Separate dough into 8 biscuits.
• Press or roll each biscuit to form a 5 inch round circle.
• Spread about 1 teaspoon Dijon mustard on each biscuit.
• Place 1 ounce corned beef, 1 Tablespoon sauerkraut and 1 Tablespoon cheese in center of each biscuit.
• Fold in half; seal edges.
• Prick top with a fork to allow steam to escape.
• Place on ungreased cookie sheet.
• Brush tops with egg.
• Bake at 375°F for 13-16 minutes or until golden brown.
• Dip into thousand island dressing and enjoy!