Reuben Salad Sandwiches Recipes

REUBEN SPREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix corned beef, Swiss cheese, sauerkraut and thousand island salad dressing.
• Transfer the mixture to a 10 inch pie dish and bake in the preheated oven 30 to 45 minutes, until hot and bubbly.

RUSTIC REUBEN SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; mix lightly.

LOW CARB REUBEN CHOPPED SALAD

Steps:

• Divide chopped romaine evenly between four bowls.
• In a large bowl, combine corned beef, Swiss cheese and sauerkraut.
• Divide mixture among the four plates of lettuce.
• Sprinkle caraway seeds and chives over top of each plate.
• Serve with Russian dressing.

HEARTY REUBEN SALAD

Steps:

• In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.

LAYERED REUBEN SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of the bread with melted butter, then cut into cubes. Place on a baking sheet, and bake in preheated oven until crisp, stirring occasionally, about 15 minutes. Allow to cool to room temperature, then store in an airtight container.
• Layer the sauerkraut, lettuce, tomato, and corned beef in a 9x13 inch dish. Carefully spread dressing over the top. Sprinkle with Swiss cheese. Refrigerate overnight. Top with pumpernickel croutons and serve.

TEMPEH REUBEN

Steps:

• For the Russian dressing: Combine the ketchup, mayo, horseradish, relish, Worcestershire, paprika and black pepper in a bowl and mix until well combined.
• For the Reuben: Slice each piece of tempeh crosswise into two smaller pieces, then slice horizontally into each slice to create two thinner pieces.
• Heat an iron griddle or skillet over medium-high heat. Drizzle with olive oil (I like to take a paper towel in tongs and rub it over the griddle to evenly distribute the oil). Cook the tempeh until golden brown, 2 minutes per side.
• Butter one side of each piece of bread, then turn over. Spread four of the slices with some Russian dressing, then top those with 1 slice of cheese each. Top with a piece of tempeh, some grated carrot and some sauerkraut, then top with another slice of cheese each. Top with the remaining slices of bread.
• Heat the iron griddle or skillet over medium heat. Cook the sandwiches about 2 minutes per side. (I like to use a metal mixing bowl to dome the sandwiches so the cheese melts.)

RUSSIAN DRESSING FOR MARTHA'S REUBEN SANDWICH

Steps:

• Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.

CLASSIC REUBEN SANDWICH RECIPE

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.

REUBEN SALAD SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Toast 4 of the slices of the rye bread.
• While bread is toasting, combine corned beef, sauerkraut, dressing, pepper and bacon bits, mixing well.
• Spread the mixture on the 4 toasted pieces of rye and top each with a slice of swiss.
• Bake for 10 minutes or until the cheese is melted.
• While these are baking, toast the other 4 slices of bread.
• Remove slices from oven and top with remaining toasted slices.