Toasted Reubens Recipes

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

Ingredients

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 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

Ingredients

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

NEW YORK TOASTED REUBENS

Make and share this New York Toasted Reubens recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

New York Toasted Reubens image

Steps:

In a small bowl, combine the first four ingredients; set aside.
Spread mustard on one side of four slices of rye bread.
Layer with corned beef, cheese, sauerkraut, and the mayo mixture; top with remaining bread slice.
In a large skillet, melt butter over medium heat.
Cook sandwiches on both sides, until bread is lightly toasted, and the cheese is melted.

Nutrition Facts : Calories 984.5, Fat 62.9, SaturatedFat 21.6, Cholesterol 215.3, Sodium 4710.5, Carbohydrate 56.3, Fiber 9.8, Sugar 12.8, Protein 50.5

Ingredients

1/2 cup mayonnaise or 1/2 cup salad dressing
4 tablespoons ketchup
2 -3 tablespoons sweet relish
1 tablespoon prepared horseradish
2 teaspoons prepared mustard
8 slices rye bread
1 1/2 lbs thinly sliced deli corned beef (you may reduce if desired)
4 -8 slices swiss cheese
1 (8 ounce) can sauerkraut, rinsed, and well drained
2 tablespoons butter

OVEN BAKED REUBENS

Make and share this Oven Baked Reubens recipe from Food.com.

Provided by Melanie Murray

Categories Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

Oven Baked Reubens image

Steps:

Preheat oven to 350 degrees.
Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread.
Divide the corned beef evenly over 4 slices bread.
Divide the sauerkraut evenly over the remaining 4 slices of bread.
Place a slice of Swiss cheese over each piece of bread.
Bake 8-10 minutes until cheese is melted and the corned beef is hot.
Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half.
Serve immediately.

Nutrition Facts : Calories 817.3, Fat 50.5, SaturatedFat 19.2, Cholesterol 170.9, Sodium 3417.2, Carbohydrate 47.6, Fiber 9, Sugar 11.5, Protein 43.3

Ingredients

8 slices rye bread or 8 slices pumpernickel bread
1/2 cup thousand island dressing
1 lb sliced deli corned beef
1 (27 ounce) can sauerkraut, well drained
8 slices swiss cheese, long (12 ounces total)

THE REAL REUBEN

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

Provided by ALDO1938

Categories Main Dish Recipes Sandwich Recipes Beef

Time 8m

Yield 1

Number Of Ingredients 5

The Real Reuben image

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.

Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g

Ingredients

2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

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Estimated Reading Time 2 mins

If you are making the dressing: mix together the egg yolk, dijon mustard, lemon juice, sea salt, black pepper. Slowly add the safflower oil while mixing vigorously. When the “mayonnaise” has thickened add the pickle relish and the ketchup.
Lay out the bread and butter one side of each slice. On the other side of the bread, slather on the thousand island dressing. Layer a couple slices of corned beef, add the sauerkraut and then a slice or two of swiss cheese. Top with the second piece of bread (buttered sides of bread should be out).
Preheat a pan on medium heat (we prefer a cast iron skillet) and add a touch of butter to lightly coat the pan. When the pan is hot add the sandwiches. Cook covered for ~ 3-5 minutes on each side until golden brown (make sure not to burn your bread). Dip it in any extra yummy thousand islands. Happy Eating! Beckie

Toasted Reubens Recipes

REUBEN SANDWICH

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!

NEW YORK TOASTED REUBENS

Make and share this New York Toasted Reubens recipe from Food.com.

OVEN BAKED REUBENS

Make and share this Oven Baked Reubens recipe from Food.com.

THE REAL REUBEN

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

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