Theshawneemarinareubensandwich Recipes

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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

MOM'S CLASSIC REUBEN



Mom's Classic Reuben image

My mom has always made this slightly different than the usual Reuben. I typically 'load' it, we don't like skimpy sandwiches. It is a huge hit; my kids, friends and especially my husband loves it!

Provided by Robin Hofstatter Noftz

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 25m

Yield 6

Number Of Ingredients 7

12 slices light rye bread with caraway seeds
6 tablespoons margarine, softened
2 pounds deli sliced corned beef
1 ½ pounds thinly sliced deli chicken breast
1 pound sliced Muenster cheese
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup creamy salad dressing, e.g. Miracle Whip ™

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.

Nutrition Facts : Calories 928.7 calories, Carbohydrate 40.1 g, Cholesterol 229 mg, Fat 51.8 g, Fiber 5.7 g, Protein 72.9 g, SaturatedFat 22.4 g, Sodium 4992.3 mg, Sugar 7.1 g

REUBEN SANDWICH



Reuben Sandwich image

Provided by Food Network

Categories     main-dish

Time P1DT8h25m

Yield 1 serving

Number Of Ingredients 17

1 head cabbage
1/2 cup salt
1/4 cup sun-dried tomatoes in oil
1/4 cup pepperoncini
1/4 cup spicy pickles
1/2 onion, chopped
2 cups crème fraïche
1/2 cup red wine vinegar
1/4 cup apple cider
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon mustard powder
1 teaspoon ground white pepper
Mayonnaise, for spreading
2 slices rye bread
5 ounces corned beef
2 ounces Swiss cheese

Steps:

  • For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
  • Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
  • For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
  • For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on griddle. Lay the corned beef and sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)

THE SHAWNEE MARINA REUBEN SANDWICH



The Shawnee Marina Reuben Sandwich image

The ultimate Reuben. When I developed this sandwich, the idea was to draw in hungry boaters off the Ohio River and to make them regulars at my deli-restaurant. It worked.

Provided by Bone Man

Categories     One Dish Meal

Time 35m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 13

2 slices wide-cut deli rye bread
3 slices deli pastrami (thinly sliced, roughly chopped)
3 slices deli corned beef (thinly sliced, roughly chopped)
1 slice alpine lace swiss cheese (medium thickness)
1 1/2 slices jalapeno jack cheese (thinly sliced)
2/3 cup vlassic sauerkraut, drained
1/8 teaspoon celery salt
1 ounce thousand island dressing
1/2 ounce horseradish sauce
1 1/2 tablespoons butter, melted
3 tablespoons olive oil
2 sweet gherkins (garnish)
2 orange slices (unpeeled and thinly sliced for garnish)

Steps:

  • Brush the melted butter on all four sides of the bread. In a large pan or skillet, brown two sides of the bread over medium heat and set aside.
  • Add 1/2 of the celery salt to the thousand island dressing and taste. If you like more, add the rest. Set aside.
  • In the same pan over medium heat, add the olive oil and sautee the pastrami, the corned beef and, the sauerkraut without mixing them with each other. At the end of 3 minutes, put the meat and kraut on a plate and set aside.
  • Over low heat, put an unbrowned (buttered) bread side down in the pan. Layer on the corned beef, pastrami, kraut, Alpine Lace cheese (Alpine Lace is a very mild, wide Swiss Cheese -- substitute Baby Swiss if you can't find it at the grocery), and jalapeno cheese. (Since the jalapeno cheese usually comes in small square slices, that's why you need 1 1/2 slices. The Alpine Lace should be roughly the same width of the bread).
  • On the remaining slice of bread, on the browned side, spread the horseradish sauce. Drizzle the thousand island dressing directly on the sandwich and place the horseradish side of the bread DOWN as to mix with the dressing.
  • As soon as the bottom of the sandwich browns, carefully flip it over and brown the final side.
  • When the bottom of the sandwich is browned, plate it up and cut it in half, on the diagonal. Garnish the plate with the gherkins and the orange slices.

Nutrition Facts : Calories 1451, Fat 111.8, SaturatedFat 39.1, Cholesterol 256.7, Sodium 3705.6, Carbohydrate 53.8, Fiber 7.7, Sugar 19.4, Protein 58.8

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