CHEESY PRESSED SANDWICH
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray generously with the olive oil spray.
- Split the focaccia horizontally and cut into 4 sandwich bread-size portions. Put the bottom of each sandwich cut-side up on the prepared baking sheet. To each piece of focaccia, add 1/3 cup each of the Cheddar, chicken, asparagus, potatoes and mozzarella, then top with 1 slice Gouda. Top with the remaining slices of focaccia.
- Spray the tops of the bread generously with the olive oil spray and cover with a sheet of foil. Put a baking sheet on top and weigh it down with a cast-iron skillet. Bake until the cheese is melted and the bread is golden, about 20 minutes.
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.
REUBEN WAFFLEWICH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Preheat a waffle maker on medium-low heat.
- Spread each slice of bread with the Thousand Island dressing. Place a piece of cheese on top of each slice.
- Add the pastrami and sauerkraut to one side. Close the sandwich and butter the top with 1 tablespoon butter.
- Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker.
- Toast until golden and crisp, 2 1/2 to 3 minutes.
- Remove, slice in half and serve with potato chips.
HOT PRESSED REUBEN
Steps:
- Preheat a large skillet over medium heat. Brush butter on one side of each slice of bread and place buttered-side down onto the skillet until toasted.
- Place the bread, buttered-side down on a work surface. Top each slice of bread with a slice of cheese. Then place 2 to 3 slices of the corned beef on half of the slices of bread. Place 2 tablespoons sauerkraut over the corned beef and spoon 1 tablespoon Kicked-Up Russian Dressing onto the remaining slices of bread. Place each of the slices of bread with dressing, buttered-side out on top of the slices of bread topped with corned beef.
- Place the sandwiches in the skillet and cook until golden and toasted, about 5 minutes, using a spatula to press down a few times. Turn the sandwiches over and top with foil, then place another pan or skillet on top to press down. Cook until the sandwiches are toasted and the cheese melts, 3 to 5 minutes. Serve with pickles on the side.
- In a medium bowl, use a whisk to combine the mayonnaise, chili sauce, horseradish and relish.
ROAST BEEF WAFFLEWICH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Preheat a waffle maker on medium-low heat.
- Spread each slice of bread with the horseradish mayonnaise. Place a piece of cheese on top of each slice.
- Add the roast beef and pepperoncini to one side. Close the sandwich and butter the top with 1 tablespoon butter.
- Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker.
- Toast until golden and crisp, 2 1/2 to 3 minutes.
- Remove, slice in half and serve with potato chips.
REUBEN SANDWICH
Provided by Food Network
Categories main-dish
Time P1DT8h25m
Yield 1 serving
Number Of Ingredients 17
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.)
REUBEN WAFFLE POTATO APPETIZERS
I love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- Prepare waffle fries according to package directions for baking. Meanwhile, in a small bowl, beat cream cheese, 1 cup fontina cheese, salad dressing, onion and horseradish until blended., Remove fries from oven; set oven to 400°. Top each waffle fry with about 1/4 ounce corned beef and 1 teaspoon each cream cheese mixture, sauerkraut and remaining fontina cheese. Bake until cheese is melted, 8-10 minutes. Sprinkle with chives.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 168mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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