HOW TO MAKE REUBEN SANDWICH RECIPES
REUBEN SANDWICH RECIPE - BBC FOOD
This Reuben sandwich recipe makes enough for one sandwich, including the Russian dressing. Just scale it up to make more sandwiches, and any extra dressing will keep in the fridge. If your meat is at room temperature, not straight from the fridge, it will help the other ingredients warm through and melt the cheese.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 10 minutes
Yield Makes 1 sandwich
Number Of Ingredients 15
Steps:
- For the Russian dressing, mix together all the ingredients and season with salt and pepper.
- Butter both slices of bread. Put the salt beef on one slice, then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut.
- Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles.
REUBEN SANDWICH RECIPE - NYT COOKING
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
Total Time 30 minutes
Yield 4 sandwiches
Number Of Ingredients 11
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//schema.org, Calories 254, UnsaturatedFatContent 10 grams, CarbohydrateContent 12 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 10 grams, SaturatedFatContent 7 grams, SodiumContent 704 milligrams, SugarContent 4 grams, TransFatContent 0 grams
More about "how to make reuben sandwich recipes"
REUBEN SANDWICH RECIPE - BBC FOOD
This Reuben sandwich recipe makes enough for one sandwich, including the Russian dressing. Just scale it up to make more sandwiches, and any extra dressing will keep in the fridge.
If your meat is at room temperature, not straight from the fridge, it will help the other ingredients warm through and melt the cheese.
From bbc.co.uk
Reviews 4.6
Cuisine American
From bbc.co.uk
Reviews 4.6
Cuisine American
- Heat the sandwich in a sandwich maker or in a hot, dry frying pan. (If using a frying pan, butter both sides of the bread, press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles.
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