Rubins Reuben Recipes

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:

• 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.

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.

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.

Steps:

• For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside.
• For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches.
• Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread.
• Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Steps:

• Make the slaw: Put the cabbage in a small bowl. Sprinkle the vinegar, sugar, salt and pepper to taste, and the celery seeds over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• Make the sandwiches: In a small bowl, stir together the mayonnaise, ketchup, relish and paprika. Add half of the dressing to the lobster meat and toss well to combine. Arrange the bread slices on a work surface and spread a little of the remaining dressing on each slice. Put a slice of cheese on each piece of bread; divide the lobster meat among 4 of the slices, then top each with one-quarter of the slaw. Invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon butter on the top of each sandwich.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium heat and swirl the pan to coat it. Arrange the sandwiches, butter-side up, in the pan and cook until the bottoms are golden, about 5 minutes. Carefully flip the sandwiches and cook until the other sides are golden brown and the cheese is melted, about 5 more minutes. Remove the sandwiches from the pan and let stand 1 minute before slicing on the diagonal and serving warm.
• To cook your own lobster, boil two 2 1/4-pound lobsters in a large pot of salted water, covered, 5 minutes. Uncover, reduce the heat and simmer 8 more minutes. Drain and let cool; remove the meat.