Reuben Bbq Sauce Recipes

REUBEN SAUCE

Steps:

• Cook 1 chopped onion, 1/2 cup chopped sauerkraut and 1 teaspoon caraway seeds in a saucepan with olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish, a dash of Worcestershire sauce and 1/2 cup grated Swiss cheese.

REUBEN SANDWICH

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.

THE REAL REUBEN

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.

SIMPLE REUBEN SANDWICH RECIPE

Steps:

• Top 4 bread slices with meat, sauerkraut, cheese and dressing; cover with remaining bread slices.
• Spread both sides of sandwiches with butter.
• Cook in skillet on medium heat for 3 min. on each side or until golden brown on both sides.

GRILLED REUBEN SANDWICHES

Steps:

• Spread each slice of bread with thousand island dressing.
• Top 4 of the bread slices with sauerkraut, cheese and corned beef.
• Place remaining bread slices on sandwich.
• Spray butter flavored papm 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.

MOM'S CLASSIC REUBEN

Steps:

• Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
• Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
• Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

BISON REUBEN SANDWICH

Steps:

• Place 2 cups of the barbecue sauce in a large shallow baking dish, add the brisket, and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight.
• Preheat the oven to 325°F.
• Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Remove the brisket from the refrigerator, season with salt and pepper, and sear well on both sides until golden brown, about 5 minutes per side. Transfer to a plate. Add the carrots, onions, and celery and cook until soft and golden brown, about 5 minutes. Add the garlic and cook for 1 minute.
• Return the brisket to the pan and add the chicken stock and the remaining 1 cup barbecue sauce. Bring to a simmer on top of the stove; then cover and place in the oven. Cook until fork-tender, about 2 hours.
• Meanwhile, make the pickled red cabbage. Bring the vinegar, honey, and salt and pepper to taste to a simmer in a large Dutch oven over medium heat. Add the cabbage and cook, stirring occasionally, until just wilted, about 15 minutes.
• Remove the brisket from the cooking liquid, tent with foil, and let rest for 15 minutes before slicing thinly across the grain.
• Place 8 slices of bread on a work surface. Top each slice with 4 or 5 slices of brisket, 2 tablespoons of the cheese, some pickled red cabbage, and a drizzle of the dressing. Top with the remaining bread.
• Heat one-third of the butter in a large skillet over medium heat. Cook 2 to 3 sandwiches at a time until golden brown on both sides and the cheese has melted, about 3 minutes per side. Repeat with the remaining butter and sandwiches.
• Whisk together the mayonnaise, ketchup, and hot sauce in a small bowl and season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day. Stir in the pickled okra just before using.

REUBEN APPETIZERS

Steps:

• Spread salad dressing on each bagel half. Top with pickle slices, corned beef and cheese. Place on an ungreased baking sheet. , Broil 6 in. from the heat for 4-6 minutes or until cheese is melted. Cut each into six wedges; serve immediately.

CHEESY GRILLED REUBEN RECIPE

Steps:

• Spread dressing onto 1 bread slice.
• Top with meat, sauerkraut and Single; cover with remaining bread slice.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 2 to 3 min. on each side or until Single is melted and sandwich is golden brown on both sides.