Reuben Sandwich Microwave Recipes

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REUBEN SANDWICH



Reuben Sandwich image

Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben's delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin's leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today's Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, weeknight, sandwiches, main course

Time 30m

Yield 4 sandwiches

Number Of Ingredients 11

1/2 cup mayonnaise
5 tablespoons ketchup
3 tablespoons dill pickle relish (not sweet)
1 tablespoon minced onion
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
8 slices rye sandwich bread
4 tablespoons unsalted butter, at room temperature
1 pound thinly sliced corned beef
1 cup drained sauerkraut (about 6 ounces)
8 slices Swiss cheese (about 6 ounces)

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.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 704 milligrams, Sugar 4 grams, TransFat 0 grams

REUBEN SANDWICH II



Reuben Sandwich II image

These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!

Provided by COLETTE G.

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
½ cup Thousand Island dressing

Steps:

  • Preheat a large skillet or griddle on medium heat.
  • Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
  • Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 g

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

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

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.

REUBEN SANDWICHES - MICROWAVE



Reuben Sandwiches - Microwave image

I don't remember where I found this recipe, but it sure makes it easy to get a fast sandwich on the table.

Provided by Vicki Butts (lazyme)

Categories     Sandwiches

Time 20m

Number Of Ingredients 5

6 oz corned beef, sliced
1/4 c sauerkraut, rinsed and drained
2 slice swiss cheese
4 slice rye bread, toasted
thousand island salad dressing

Steps:

  • 1. On a medium-size microwave-safe dinner plate, mound corned beef in 2 piles. Top each pile of meat with the sauerkraut. Micro-cook, uncovered, on 100% power (high) 3 to 4 minutes or till heated.
  • 2. Top each pile with a cheese slice. Cook, uncovered, on high 1 to 2 minutes more or till cheese is melted.
  • 3. Meanwhile, place toasted bread on individual plates. Spread one side of bread slices with salad dressing or mustard. To serve, use a wide spatula to transfer each mound of meat to the dressing side of 2 bread slices. Top with remaining bread slices, dressing-side down.

MICROWAVE REUBEN CASSEROLE



Microwave Reuben Casserole image

You'll find all the flavor of a Reuben sandwich (and none of the mess) in this satisfying casserole from Terri Holmgren of Swanville, Minnesota. It's prepared lickety-split in the microwave, so you can serve your hungry family fast.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4-6 servings.

Number Of Ingredients 7

1 can (14 ounces) sauerkraut, rinsed and drained
1 teaspoon caraway seeds
2 cups shredded Monterey Jack or Swiss cheese, divided
1/2 cup Thousand Island salad dressing
1-1/4 cups cubed turkey pastrami
5 slices rye bread, cubed
1/3 cup butter, melted

Steps:

  • Place the sauerkraut in a greased 2-qt. microwave-safe dish; sprinkle with caraway seeds and half of the cheese. Top with the salad dressing, pastrami and remaining cheese. Toss bread cubes with butter; sprinkle over the top. Cover and microwave at 60% power for 5-7 minutes or until heated through.

Nutrition Facts :

REUBEN SANDWICH



Reuben Sandwich image

These sandwiches are really delicious and easy to make. They are one of my family's fix it quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles, on the side.

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices swiss cheese
1 cup sauerkraut, drained
1/2 cup thousand island dressing

Steps:

  • 1. Preheat a large skillet or griddle on medium heat.
  • 2. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
  • 3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
  • My Update Notes: I drained the sourkraut but didn't rinse it, because we like the tangy taste of the sourkraut. I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of swiss cheese, sliced Pastrami from the deli and then topped with sourkraut. I cooked them on my grill until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sourkraut in the middle wasn't very warm. Next time I make these I will warm the sourkraut in the microwave first and maybe add another slice of swiss too! I made was to heat the sauerkraut in the microwave for 20 seconds before adding to the sandwich. I like my sandwich warmed all the way through. I would recommend keeping a good eye on your bread and toast it to your liking. If you like Rueben sandwiches you will love this one!

REUBEN SANDWICH - MICROWAVE



Reuben Sandwich - Microwave image

I don't remember where I found this recipe, but it sure makes it easy to get a fast sandwich on the table.

Provided by lazyme

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

6 ounces corned beef, sliced
1/4 cup sauerkraut, rinsed and drained
2 slices swiss cheese
4 slices rye bread, toasted
thousand island dressing
mustard (optional)

Steps:

  • On a medium-size microwave-safe dinner plate, mound corned beef in 2 piles.
  • Top each pile of meat with the sauerkraut.
  • Micro-cook, uncovered, on 100% power (high) 3 to 4 minutes or until heated.
  • Top each pile with a cheese slice.
  • Cook, uncovered, on high 1 to 2 minutes more or till cheese is melted.
  • Meanwhile, place toasted bread on individual plates.
  • Spread one side of bread slices with salad dressing or mustard.
  • To serve, use a wide spatula to transfer each mound of meat to the dressing side of 2 bread slices.
  • Top with remaining bread slices, dressing-side down.

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