HOW DO YOU MAKE A REUBEN SANDWICH RECIPES

Name: Reuben Sandwich
Prep time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 8 slices rye bread; 4 tbsp. butter, softened; 1/4 c. Russian dressing; 8 slices Swiss cheese; 3/4 lb. corned beef; 1 c. sauerkraut; 1/2 c. mayonnaise; 3 tbsp. ketchup; 2 tbsp. horseradish; 2 tsp. Worcestershire sauce; 1 tbsp. granulated sugar; 1/4 tsp. paprika; Kosher salt; Freshly ground black pepper

BEST REUBEN SANDWICH RECIPE - HOW TO MAKE REUBEN SANDWIC…

Best Reuben Sandwich Recipe - How to Make Reuben Sandwic… image

A good Reuben should be loaded and this one definitely is. Here's how to make your own corned beef sandwich with homemade Russian dressing or buy store-bought, either way don't be shy with it.

Provided by Makinze Gore

Categories weeknight meals dinner lunch main dish meat

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

Ingredients

8 slices rye bread
4 tbsp. butter, softened
1/4 c. Russian dressing
8 slices Swiss cheese
3/4 lb. corned beef
1 c. sauerkraut
1/2 c. mayonnaise
3 tbsp. ketchup
2 tbsp. horseradish
2 tsp. Worcestershire sauce
1 tbsp. granulated sugar
1/4 tsp. paprika
Kosher salt
Freshly ground black pepper

Steps:

Russian dressing

Nutrition Facts : Calories 683 calories

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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