Reuben Recipes

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.

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:

• 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 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.

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:

• 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.

Steps:

• Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
• Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.

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.