Classic Reubens Recipes

Steps:

• Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
• Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
• Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

Steps:

• In a small bowl, combine mayonnaise, ketchup, and relish; season with salt and pepper. Set aside. Butter bread; place, buttered side down, on a work surface. Spread 4 slices with mayonnaise mixture; top with corned beef, sauerkraut, and cheese. Sandwich with remaining bread, buttered side up.
• In 2 batches, cook sandwiches, covered, in a large skillet over medium-low, until bread is golden brown and cheese is melted, 2 to 3 minutes per side.

Steps:

• Drain the sauerkraut in colander. Rinse the sauerkraut with water and squeeze out the extra moisture. In a small skillet, over medium heat, saute the bacon and onion until the onions become translucent. Pour the vegetable oil into a 4-quart saucepan. Add 1 quart of the sauerkraut, the caraway seeds, another 1 quart of sauerkraut, the bacon and onion mixture, the sugar, applesauce, and bay leaf. Cover and simmer on low heat for 15 to 20 minutes, stirring frequently. Transfer the sauerkraut mixture to a container and refrigerate until cool.
• Thousand Island dressing:
• Add all the ingredients to a bowl and stir to combine. Cover and refrigerate until ready to use.
• Reuben:
• Butter 2 slices of fresh rye bread and put them on the flat top grill. Put a slice of Swiss cheese to each piece of bread. Apply the desired amount of Thousand Island dressing and sauerkraut on each slice. Heat 4 ounces of thinly sliced corned beef on the flat top. Arrange the hot corned beef on top of 1 slice of bread. Transfer the bread slices to a cutting board and make a sandwich. Slice in half and serve.

Steps:

• Preheat a grill for low heat.
• Cut 4 large squares of aluminum foil. Place 2 slices of bread side-by-side on each piece of foil. Spread the bread slices with Thousand Island dressing. Evenly divide the corned beef, Swiss cheese, and sauerkraut among the bread. Top with a second slice of bread to make a sandwich. Wrap the foil snugly around the sandwich to make a sealed packet.
• Place the packets on the preheated grill. Cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.

Steps:

• Spread mustard over 4 slices of bread. Layer with cheese, corned beef and sauerkraut. In a small bowl, mix mayonnaise, ketchup, relish and horseradish; spread over remaining bread. Place over sauerkraut. Spread outsides of sandwiches with butter., In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes on each side.

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Steps:

• Preheat oven to 350 degrees.
• Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread.
• Divide the corned beef evenly over 4 slices bread.
• Divide the sauerkraut evenly over the remaining 4 slices of bread.
• Place a slice of Swiss cheese over each piece of bread.
• Bake 8-10 minutes until cheese is melted and the corned beef is hot.
• Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half.
• Serve immediately.

Steps:

• Heat closed contact grill 5 minutes.
• Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
• When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.

Steps:

• Preheat the oven's broiler.
• Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
• Broil for 3 to 5 minutes, until cheese is melted. Serve warm.