Best A Better Reuben Sandwich Recipes

REUBEN SANDWICH II

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.

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.

BEST REUBEN SANDWICH

Steps:

• 1. If preparing your own corned beef, you will want to slow cook a 3 pound flat cut corned brisket on high for about 6 hours.
• 2. Add a dark stout beer; one bottle will be more than enough. It gives your corned beef a wonderful flavor.
• 3. If you cook your own corned beef you will want to completely chill it so you can slice it thin. I cook my corned beef a couple days before I plan on using it.
• 4. Slice the corned beef into thin slices.
• 5. Grill or heat up your corned beef before assembling the sandwiches.
• 6. To assemble the Rueben, lay out the rye bread and brush one side of each slice with butter.
• 7. Turn over bread and spread both pieces of the bread with a layer of Thousand Island dressing.
• 8. Lay a piece of Swiss cheese on each piece of bread.
• 9. Then put desired amount of corned beef on one of the slices of bread.
• 10. Followed by about 1/3 to 1/2 cup sauerkraut.
• 11. Put the other slice of bread and cheese on top and grill until golden brown on either side.
• 12. Be very careful not to overcook. You don't want to burn your sandwich.
• 13. Now cut in half, serve and enjoy!

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.

A BETTER REUBEN SANDWICH

Steps:

• Combine mayonnaise, chili sauce and horseradish in a small bowl; set aside.
• Spread one side of each slice of bread with butter.
• Generously spread the mayonnaise mixture on the other side of each slice of bread Place 1 slice of cheese on 4 slices of bread on top of the mayonnaise spread.
• Arrange corned beef over cheese.
• Top corned beef with saurkraut.
• Place another slice of cheese over the saurkraut.
• Close sandwiches with the rest of the prepared bread, mayo side down and butter side up.
• Cook on a pre-heated griddle or large skillet over medium-low heat for 4 or 5 minutes per side until bread is toasted and cheese is melted.

REUBEN SANDWICH

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.