Reuben On Rye Recipes

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Top with corned beef, Gruyere, sauerkraut and pickles. In a large bowl, whisk eggs, milk, dressing and garlic powder. Pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes. Sprinkle with Parmesan. Bake until a knife inserted in the center comes out clean, 5-10 minutes longer. Let stand 10-15 minutes before cutting. Sprinkle with parsley.

Steps:

• 1. Butter one side of each slice of bread.
• 2. Place one slice, buttered side down, in a skillet. Put corned beef on bread.
• 3. Add the sauerkraut on top of the corned beef.
• 4. Put the cheese slices on the sauerkraut.
• 5. Then add the Thousand Island dressing on top of the cheese.
• 6. Put the second slice of buttered bread on top buttered side up.
• 7. Cook over medium-high heat on both sides, like you would do to make a grilled cheese sandwich.
• 8. Cut on an angle. Serve with french fries or potato chips and a big old dill pickle! Yum!

Steps:

• 1. add approx 2 tablespoon of butter or margarine to fry pan, once melted add sauerkraut ... fry and stir 5 minutes on low. Add cut up corned beef to sauerkraut ... fry and stir corned beef and sauerkraut mixture another 5 minutes on low. Remove from heat.
• 2. Butter one side of rye bread slices .. enough slices to make desired amount of sandwiches.. place butter side down on warmed grill/frying pan (sprayed with non stick butter flavor spray). Add the desired amount of sauerkraut and corned beef mixture, followed by approx 1 tbs thousand island salad dressing and 1 slice of swiss cheese. Place on top other slice of bread with butter side facing up. Grill/fry both sides until bread is slightly browned/crisp and cheese is melted.
• 3. Serve warm with pickle slices/spears and chips .. Enjoy !

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:

• In a large bowl, combine bread crumbs, 1/3 cup dressing, salt and pepper. Crumble beef over mixture and mix well. Shape into four oval patties, about 1/2 in. thick. , Broil 4 in. from the heat or pan-fry for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear., Place each on a slice of bread. Top with sauerkraut, cheese and remaining dressing and bread., In a large skillet, melt 2-3 tablespoons butter. Toast sandwiches until lightly browned on both sides, adding butter if necessary.

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.

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.