New York Toasted Reubens Recipes
REUBEN SANDWICH
Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben's delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin's leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today's Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, sandwiches, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 704 milligrams, Sugar 4 grams, TransFat 0 grams
THE NEW YORK REUBEN
The origin of the Reuben sandwich is disputed. However, the sandwich is strongly associated with New York City delicatessens--hence, the name.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 28m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- To make the dressing: combine all the dressing ingredients together, mixing well.
- Store, covered, in the refrigerator until ready to use.
- To make the sandwich: Butter one side of each slice of bread.
- Put the first slice, buttered side down, in a large skillet.
- Pile on the slices of corned beef and swiss cheese; spread with approximately 1 tablespoon dressing, and add the sauerkraut.
- Top with the other slice of bread, buttered side up.
- Cover and grill slowly over low heat for 5 minutes or until the bread is golden brown.
- Uncover, turn the sandwich over, increase heat to medium-high; grill until golden brown on the second side.
- Cut sandwich in half and serve immediately with kosher dills or "half sours" (partially dilled pickles).
TOASTED REUBENS
New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 sandwiches.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 705 calories, Fat 45g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 2830mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 6g fiber), Protein 34g protein.
NEW YORK TOASTED REUBENS
Make and share this New York Toasted Reubens recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first four ingredients; set aside.
- Spread mustard on one side of four slices of rye bread.
- Layer with corned beef, cheese, sauerkraut, and the mayo mixture; top with remaining bread slice.
- In a large skillet, melt butter over medium heat.
- Cook sandwiches on both sides, until bread is lightly toasted, and the cheese is melted.
Nutrition Facts : Calories 984.5, Fat 62.9, SaturatedFat 21.6, Cholesterol 215.3, Sodium 4710.5, Carbohydrate 56.3, Fiber 9.8, Sugar 12.8, Protein 50.5
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