Breadless Rueben Sp5 Recipes

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THE REAL REUBEN



The Real Reuben image

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

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

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

REUBEN SANDWICH



Reuben Sandwich image

Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.

Provided by Arthur Schwartz

Categories     Sandwich     Beef     Cheese

Yield Makes 1

Number Of Ingredients 6

2 slices rye bread or pumpernickel
2 teaspoons butter, at room temperature
2 tablespoons Reuben's Russian Dressing
1/4 cup well-drained, fresh-style sauerkraut
2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
1/4 pound thinly sliced corned beef

Steps:

  • Butter each slice of bread evenly to the edges on one side.
  • Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
  • Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
  • Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
  • Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
  • Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
  • Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
  • Serve immediately.

BREADLESS RUEBEN #SP5



Breadless Rueben #SP5 image

Official contest entry: Simply Potatoes 5Fix This gluten free Rueben sandwich might be better than the traditional. It needs to be eaten with a knife and fork.

Provided by Karrod

Categories     Potato

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 5

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
8 slices swiss cheese
12 ounces pastrami, from a deli
1/2 cup sauerkraut
1/4 cup vegetable oil

Steps:

  • Heat large electric griddle to med. high.
  • Spread about 2 tablespoons oil on griddle.
  • Spread bag of hash browns on griddle. Make a large rectangle and smash potatoes flat and thin. Cook about 8 minute till golden brown. Cut hash browns in 8 equal squares and cook the other side with rest of oil until crisp and golden brown.
  • When hash browns are done, add one slice swiss to each square.
  • grill sauerkraut until hot and spread on top of 4 squares.
  • Grill pastrami until hot and add on top of each hash brown squares with sauerkraut,.
  • Top each with other hash brown squares.

CLASSIC REUBEN SANDWICH RECIPE



Classic Reuben Sandwich Recipe image

Once you try this homemade Classic Reuben Sandwich Recipe, you'll never order it at a restaurant again. Slices of rye bread with corned beef, sauerkraut, Russian dressing, and cheese - grilled until crispy!

Provided by Valentina Ablaev

Categories     Easy

Time 15m

Number Of Ingredients 15

1/2 lb corned beef
½ tsp olive oil
6 slices rye bread
2 Tbsp unsalted butter (room temp)
1/2 cup sauerkraut (drained)
6 slices Swiss cheese
1/4 cup mayo
1 1/2 tsp chili garlic sauce
1/2 tsp lemon juice
1 ½ tsp creamy horseradish
1 garlic clove (minced)
½ tsp Worcestershire sauce
1/2 Tbsp onion (finely grated)
⅛ tsp paprika
Salt and pepper, to taste

Steps:

  • In a bowl combine all the ingredients for the Russian Dressing, set aside.
  • In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.
  • Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
  • Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.
  • In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.

Nutrition Facts : ServingSize 3 g, Calories 746 kcal, Carbohydrate 38 g, Protein 32 g, Fat 51 g, SaturatedFat 21 g, Cholesterol 120 mg, Fiber 5 g, Sugar 6 g

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