Reuben Sandwiches Recipes

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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



Reuben Sandwich image

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

1/2 cup mayonnaise
5 tablespoons ketchup
3 tablespoons dill pickle relish (not sweet)
1 tablespoon minced onion
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
8 slices rye sandwich bread
4 tablespoons unsalted butter, at room temperature
1 pound thinly sliced corned beef
1 cup drained sauerkraut (about 6 ounces)
8 slices Swiss cheese (about 6 ounces)

REUBEN SANDWICHES

Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. "My mouth waters just thinking of these sandwiches," confesses Kathy Jo. "I adapted the recipe from one my mother found several years ago."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6



Reuben Sandwiches image

Steps:

  • Arrange corned beef on four slices of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese. Top with remaining bread slices. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches until bread is lightly browned on both sides and cheese is melted.

Nutrition Facts :

12 ounces thinly sliced corned beef
8 slices light or dark rye bread
1 can (8 ounces) sauerkraut, rinsed and well drained
1/2 cup Thousand Island dressing
4 slices Swiss cheese
Butter

REUBEN SANDWICHES

Make a classic sandwich for dinner - corned beef, melty Swiss cheese, sauerkraut and mustard on rye.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 6



Reuben Sandwiches image

Steps:

  • Spread 1 tablespoon Thousand Island Dressing over each of 6 slices bread. Top with cheese, sauerkraut and corned beef. Top with remaining bread slices.
  • Spread 1 teaspoon butter over each top slice of bread. Place sandwiches, butter sides down, in skillet. Spread remaining butter over top slices of bread. Cook uncovered over low heat about 10 minutes or until bottoms are golden brown. Turn; cook about 8 minutes longer or until bottoms are golden brown and cheese is melted.

Nutrition Facts : Calories 520, Carbohydrate 31 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 3 g, TransFat 1 g

6 tablespoons Thousand Island Dressing
12 slices rye bread
6 slices (1 oz each) Swiss cheese
1 can (16 oz) sauerkraut, drained
3/4 lb thinly sliced cooked corned beef
1/4 cup butter or margarine, softened

REUBEN SANDWICH

I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.

Provided by Beverly Burton

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 25m

Yield 4

Number Of Ingredients 6



Reuben Sandwich image

Steps:

  • Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
  • Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.

Nutrition Facts : Calories 792.6 calories, Carbohydrate 50.2 g, Cholesterol 106.7 mg, Fat 51.7 g, Fiber 6.7 g, Protein 34.2 g, SaturatedFat 17.2 g, Sodium 2446.7 mg, Sugar 14.8 g

8 slices rye bread
¾ cup thousand island dressing
1 (16 ounce) can sauerkraut, drained
8 slices Swiss cheese
8 slices pastrami
¼ cup margarine, softened

REUBEN SANDWICH

Provided by Food Network

Categories     main-dish

Time P1DT8h25m

Yield 1 serving

Number Of Ingredients 17



Reuben Sandwich image

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.)

1 head cabbage
1/2 cup salt
1/4 cup sun-dried tomatoes in oil
1/4 cup pepperoncini
1/4 cup spicy pickles
1/2 onion, chopped
2 cups crème fraïche
1/2 cup red wine vinegar
1/4 cup apple cider
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon mustard powder
1 teaspoon ground white pepper
Mayonnaise, for spreading
2 slices rye bread
5 ounces corned beef
2 ounces Swiss cheese

REUBEN SANDWICH II

These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!

Provided by COLETTE G.

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 25m

Yield 4

Number Of Ingredients 6



Reuben Sandwich II image

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.

Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 g

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
½ cup Thousand Island dressing

ZINGERMAN'S REUBEN SANDWICH

Provided by Food Network

Time 55m

Yield 6 sandwiches

Number Of Ingredients 15



Zingerman's Reuben Sandwich image

Steps:

  • Preheat oven to 350 degrees F.
  • Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
  • Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
  • When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
  • Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
  • Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
  • Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.

1 loaf unseeded and unsliced Jewish Rye bread
2 pounds corned beef, sliced (see Cook's Note)
12 ounces Russian dressing, recipe follows
12 ounces sauerkraut
12 slices Swiss cheese
4 tablespoons butter, melted
3/4 cups mayonnaise
1/4 cup plus 2 to 3 tablespoons chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce

REUBEN SANDWICHES

Provided by Trisha Yearwood

Categories     main-dish

Time 15m

Yield 4 sandwiches

Number Of Ingredients 9



Reuben Sandwiches image

Steps:

  • Preheat the broiler on high. Mix together the ketchup, mayonnaise, horseradish, shallot and a few grinds of pepper in a small bowl.
  • Lay out half of the bread and divide the pastrami among the slices. Top with the sauerkraut, followed by the cheese. Arrange the open-faced sandwiches on a large rimmed baking sheet and broil a few inches from the element until the cheese is melted and browned in spots, about 3 minutes. Spread a generous amount of the Russian dressing on the remaining slices of bread and make sandwiches. Serve immediately.

1/3 cup ketchup
1/3 cup mayonnaise
1 tablespoon jarred horseradish
1 small shallot, finely chopped
Freshly ground black pepper
8 slices rye bread, lightly toasted
1 pound thinly sliced pastrami
One 16-ounce package sauerkraut, drained
8 ounces sliced Swiss cheese

EMERIL'S REUBEN SANDWICHES

Provided by Food Network

Time 45m

Yield 6 large sandwiches

Number Of Ingredients 20



Emeril's Reuben Sandwiches image

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the corned beef in a shallow baking dish and drizzle with a little water. Cover tightly with aluminum foil and bake until heated through, about 20 minutes.
  • Lay the bread slices on a clean work surface and spread 1 side of each slice with some of the Russian dressing. Layer 1/2 of the slices with some of the corned beef. Divide the sauerkraut evenly over the meat, then top the sauerkraut with the slices of cheese and cole slaw. Place the remaining bread slices on top, dressing sides down, and set aside.
  • Heat 2 heavy large skillets over medium heat. When hot, brush 1 side of each sandwich with some of the butter and place in the hot pans, buttered sides down, and cook until crispy and golden brown, about 4 minutes. Spread the unbuttered, top sides of the sandwiches with the remaining butter and turn the sandwiches to cook on the second side until golden brown, crispy, and the cheese is melted, 3 to 4 minutes longer. Transfer the sandwiches to a cutting board and cut in half on the diagonal, then serve immediately, with remaining cole slaw and a kosher dill pickle, for garnish.
  • In a bowl, combine all ingredients except salt and whisk until well-blended. Add salt to taste, cover and refrigerate until ready to serve.

2 pounds quality corned beef, very thinly sliced
12 slices Jewish-rye or marble-rye bread
1 recipe Emeril's Russian Dressing, recipe follows
12 ounces sauerkraut
12 slices good quality Swiss cheese
1 quart store-bought cole slaw, divided
4 tablespoons butter, softened, divided
6 kosher dill pickles, halved or quartered if large
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon minced yellow onion
1 tablespoon minced dill pickle
1 tablespoon minced celery
1 tablespoon minced parsley leaves
1 tablespoon heavy cream
1/2 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
Salt

REUBEN SANDWICH

Provided by Food Network

Number Of Ingredients 14



Reuben Sandwich image

Steps:

  • Make the Russian Dressing (recipe follows).
  • If the bread is not fresh. put the bread slices in a steamer until they soften.
  • On a board, lay down one slice of bread. Top with half of the corned beef and a small layer of cheese. Remove the layers of beef and cheese from the bread and put them in a steamer. Repeat this process with the remaining corned beef and another small layer of cheese. Steam the beef until it is warm and the cheese has melted.
  • Heat the drained sauerkraut in a saucepan.
  • Top a slice of bread with some Russian Dressing, some sauerkraut, a layer of corned beef and cheese, more Russian Dressing, the second layer of corned beef and cheese, sauerkraut, Russian Dressing and the second slice of bread.
  • In a medium bowl combine all ingredients until blended.
  • Suggested drink: Paulaner Heffeweissen

Russian dressing (recipe follows)
2 pieces Jewish Corn Rye, thinly sliced
6 ounces corned beef
3 ounces Swiss cheese
1/2 cup sauerkraut, rinsed and drained
RUSSIAN DRESSING:
1/2 cup mayonnaise
1/2 cup chili sauce
1 tablespoon drained horseradish
1 tablespoon pickles, sweet and sour, chopped
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

REUBEN SOUP

A delicious hearty deli favorite sandwich comes to life in a soup!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 13



Reuben Soup image

Steps:

  • Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
  • Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
  • Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 3 g, TransFat 0 g

3 cups cubed (1-inch) pumpernickel or rye bread
2 tablespoons butter, melted
1/4 teaspoon caraway seed
2 tablespoons butter
1 large onion, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1 teaspoon finely chopped garlic
1 carton (32 oz) Progresso™ beef flavored broth (4 cups)
5 small red potatoes, unpeeled, quartered (about 3 cups)
1/2 lb cooked corned beef, cut into 2-inch strips (2 cups)
1 cup refrigerated sauerkraut, drained
1/2 teaspoon salt
Shredded Swiss cheese and Thousand Island dressing, if desired

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