CORNED BEEF SANDWICH RECIPE FOOD NETWORK RECIPES

REUBEN SANDWICH RECIPE | FOOD NETWORK

Reuben Sandwich Recipe | Food Network image

Provided by Food Network

Number Of Ingredients 14

Ingredients

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

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

ZINGERMAN'S REUBEN SANDWICH RECIPE | FOOD NETWORK

Zingerman's Reuben Sandwich Recipe | Food Network image

Provided by Food Network

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 sandwiches

Number Of Ingredients 15

Ingredients

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

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.

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