Pressed Reuben Waffle Sandwich Recipes

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REUBEN SANDWICH



Reuben Sandwich image

I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.

Provided by Beverly Burton

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 25m

Yield 4

Number Of Ingredients 6

8 slices rye bread
¾ cup thousand island dressing
1 (16 ounce) can sauerkraut, drained
8 slices Swiss cheese
8 slices pastrami
¼ cup margarine, softened

Steps:

  • Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
  • Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.

Nutrition Facts : Calories 792.6 calories, Carbohydrate 50.2 g, Cholesterol 106.7 mg, Fat 51.7 g, Fiber 6.7 g, Protein 34.2 g, SaturatedFat 17.2 g, Sodium 2446.7 mg, Sugar 14.8 g

REUBEN GRILLED CHEESE



Reuben Grilled Cheese image

A classic American sandwich! Corned beef, melted Swiss, sauerkraut, and Thousand Island dressing. So cheesy and just so darn easy!

Provided by Chungah Rhee

Categories     entree

Yield 4 servings

Number Of Ingredients 5

8 slices rye bread
1 cup sauerkraut, drained
1 pound thinly sliced corned beef
1 cup shredded Wisconsin Swiss cheese
1/4 cup Thousand Island dressing

Steps:

  • Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray. Working in batches, place bread slices into the waffle iron. Top with sauerkraut, corned beef, Swiss, Thousand Island dressing and remaining bread slices. Close gently and cook until golden brown and crisp, about 3-4 minutes. Serve immediately.

REUBEN WAFFLE POTATO APPETIZERS



Reuben Waffle Potato Appetizers image

I love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 4 dozen.

Number Of Ingredients 9

1 package (22 ounces) frozen waffle-cut fries
4 ounces cream cheese, softened
2 cups shredded fontina cheese, divided
1/3 cup Thousand Island salad dressing
3 tablespoons chopped sweet onion
1-1/2 teaspoons prepared horseradish
12 ounces sliced deli corned beef, coarsely chopped
1 cup sauerkraut, rinsed, well drained and chopped
2 tablespoons minced fresh chives

Steps:

  • Prepare waffle fries according to package directions for baking. Meanwhile, in a small bowl, beat cream cheese, 1 cup fontina cheese, salad dressing, onion and horseradish until blended., Remove fries from oven; set oven to 400°. Top each waffle fry with about 1/4 ounce corned beef and 1 teaspoon each cream cheese mixture, sauerkraut and remaining fontina cheese. Bake until cheese is melted, 8-10 minutes. Sprinkle with chives.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 168mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

SUSAN PALMER



Susan Palmer image

Provided by Susan Palmer

Number Of Ingredients 6

1 tablespoon unsalted butter, softened
4 slices rye bread
1/2 lb sliced corned beef
1/2 lb sliced swiss cheese
1/2 cup sauerkraut
mustard or russian dressing (choice is yours)

Steps:

  • Slather each of the bread slices with butter and turn over so the butter side of the bread is down when building the sandwich.
  • Spread the inside of the bread with either whole grain mustard or russian dressing, whatever you prefer on your sandwich.
  • Lay 2 slices of swiss cheese down, then 2 slices of corned beef.
  • Next place 1/4 cup of the sauerkraut in the center in the sandwich and top with another 2 slices of corned beef and 2 slices of swiss cheese. Top with the rye bread, butter side out.
  • Repeat with remaining bread and cheese/meat/sauerkraut.
  • Place in your heated waffle iron, press down and cook for 3-4 minutes or until the outside is browned and crispy and the cheese has completely melted.
  • Carefully remove from the waffle iron and cut into quarters.
  • Serve immediately.

PRESSED REUBEN WAFFLE SANDWICH



Pressed Reuben Waffle Sandwich image

Provided by Aaron McCargo Jr.

Time 35m

Yield 4 servings

Number Of Ingredients 21

2 cups rye flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup good-quality beer (recommended: stout or porter)
1 cup cold whole milk
2 eggs, lightly beaten
1 tablespoon caraway seeds
Nonstick spray
1 pound thinly sliced corned beef
1/2 pound thinly sliced Swiss cheese
2 cups sauerkraut, rinsed and drained
1/2 cup Big Daddy's Thousand Island, recipe follows
3/4 cup mayonnaise
1/4 cup ketchup
3 tablespoons sweet pickle relish
1 1/2 tablespoons prepared horseradish
1 teaspoons red wine vinegar
Pinch of salt
Pinch of coarsely ground black pepper

Steps:

  • Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
  • In a large bowl, add the rye flour, all-purpose flour, baking soda, baking powder and salt and whisk together to combine. Add the beer, milk, eggs and caraway seeds and whisk again until the wet and dry ingredients are mixed well, about 30 seconds.
  • Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm. There should be 8 waffles total, or 4 large waffles which can be cut in half.
  • Increase the oven temperature to 400 degrees F. Once all of the waffles are done, place 4 of them on a cutting board. Top each with a couple slices of cheese, some corned beef, about 1/2 cup of sauerkraut and drizzle with the Thousand Island dressing. Make a few layers, if desired. Top the sandwiches with the remaining waffles and place back on the rack. Place a sheet of foil on top of the sandwiches, add another cookie sheet on top of the foil and place a heavy pan or a brick on the sheet to press the sandwiches. Cook in the oven until the cheese melts, an additional 5 minutes.
  • Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator.

HOT PRESSED REUBEN



Hot Pressed Reuben image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, at room temperature
8 slices marbled rye bread
8 slices Swiss
12 ounces deli-sliced corned beef
1/2 cup drained sauerkraut
4 tablespoons Kicked-Up Russian Dressing, recipe follows
10 slices pickles, for serving
1/2 cup mayonnaise
2 tablespoons chili sauce, such as Heinz
2 teaspoons prepared horseradish
2 teaspoons chopped pickled relish

Steps:

  • Preheat a large skillet over medium heat. Brush butter on one side of each slice of bread and place buttered-side down onto the skillet until toasted.
  • Place the bread, buttered-side down on a work surface. Top each slice of bread with a slice of cheese. Then place 2 to 3 slices of the corned beef on half of the slices of bread. Place 2 tablespoons sauerkraut over the corned beef and spoon 1 tablespoon Kicked-Up Russian Dressing onto the remaining slices of bread. Place each of the slices of bread with dressing, buttered-side out on top of the slices of bread topped with corned beef.
  • Place the sandwiches in the skillet and cook until golden and toasted, about 5 minutes, using a spatula to press down a few times. Turn the sandwiches over and top with foil, then place another pan or skillet on top to press down. Cook until the sandwiches are toasted and the cheese melts, 3 to 5 minutes. Serve with pickles on the side.
  • In a medium bowl, use a whisk to combine the mayonnaise, chili sauce, horseradish and relish.

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