ZINGERMAN'S REUBEN SANDWICH RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 sandwiches
Number Of Ingredients 15
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.
CLASSIC VICTORIA SANDWICH RECIPE | BBC GOOD FOOD
The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too
Provided by Good Food team
Categories Afternoon tea, Buffet, Supper, Treat
Total Time 1 hours
Prep Time 40 minutes
Cook Time 20 minutes
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
- Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 558 calories, FatContent 28 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 76 grams carbohydrates, SugarContent 57 grams sugar, FiberContent 0.6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium
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ZINGERMAN'S REUBEN SANDWICH RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 55 minutes
Cuisine american
Reviews 4.9
Total Time 55 minutes
Cuisine american
- Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.
See details
CLASSIC VICTORIA SANDWICH RECIPE | BBC GOOD FOOD
The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Buffet, Supper, Treat
Cuisine British
Calories 558 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Buffet, Supper, Treat
Cuisine British
Calories 558 calories per serving
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