What is your favorite recipe for Reuben Sandwiches?!
Answers: Do you like saurkraut or coleslaw?
INGREDIENTS
* 1-1/2 teaspoons butter
* 2 slices rye bread
* 2 slices deli sliced corned beef
* 2 slices Swiss cheese
* 1/4 cup sauerkraut, drained
* 2 tablespoons Thousand Island dressing
DIRECTIONS
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.
OMG sauerkraut all the way, I have never even heard of it with coleslaw....Sauerkraut is the true German way :)
Reuben sandwiches are made with corned beef and sauerkraut.
INGREDIENTS:
* rye bread
* mayonnaise or Thousand Island dressing
* corned beef
* sauerkraut
* Swiss cheese
PREPARATION:
Spread 2 slices of rye bread lightly with mayonnaise or Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese.Top with the second slice, mayonnaise side down. Butter outside of reuben sandwich lightly with soft butter or margarine and toast on a griddle or grill, turning to brown evenly.
The way to the BEST sandwich is to use the best ingredents.
(Best is NOT the most expensive)
DO it right the first time...
Use REAL Butter for grilling the bread!
What about the BREAD!? (Grill ie, put some butter in a pan..and cook that bread and taste it plain.. HOW does it taste? Sweet? Very "Rye" tasting ... what do you like?
Some of the MOST expensive 1000 island dressing are crap. No doubt about it... you'll find the BEST mid-range cost have some of the BEST flavor.
ALWAYS DRAIN your krout well... no need for a soggy sandwich.
Cheese!!!!!!! Ahh my favorite part!
I found a recipe that used 2 slices gouda cheese it was something new.. and you know it wasn't bad.
BUT.... I go for swiss and nice "sweet and smokey swiss" ahhhhhhh heaven.
In all honestly... I'm NOT a big cornbeef fan, I am pretty picky and do find that resturants that cook their own and trim the fat well and SHAVVVVVVVE it thin are some of the best.
Here we only have grocery store stuff... so I use turkey pastrami (It's my personal fave).
Lay the bread open faced in the pan and start browning it on med heat, KEEP CHECKING THE COLORING!
Butter in another pan get it good n hot (NOT BURNING!)
Put you meat in there get it going and slowly STACK it the size (width and lenght of your bread) put the cheese on the meat.. put the krout on the inside of the pan just to the side of the meat and cover it for a minute!
When your bread it ready.. coat both inside with your dressing, get your meat with cheese out place it on one side, and pile your warm krout on top of that... and you know the rest!!!
Yummmmmmmm
Use salted butter... the unsalted is for baking! hehe
Ohhh I've never had it with SLAW (sounds strange, but I'm willing to try it... is that a mayo based slaw?)
Never had it with coleslaw and doubt I ever will. Saurkraut to me is the only way to go!!! Lot's of swiss on it and then grilled. YUM. : )
Definitely saurkraut!!
Rye bread buttered on the outside. I just use "skinny meat" (like Carl buddig) corned beef and a small amount of saurkraut. Grill... yum!!
OOPS, forgot to mention the swiss cheese on the first one!!! Gotta have that!
The key to a good Rueben is getting the best Rye bread you can find. I look for bread that is thick and equal to about two "normal" slices of bread. It should be dense and not wimpy.
This is how I made them in a restaurant:
Spread the Russian dressing on the bread and grill open face until golden brown on the bottom.
Put a slice of Swiss cheese on both sides and broil until fully melted.
Meanwhile, grill the thinly sliced Pastrami with a little water with a cover over it. Add the Saurkraut and warm. Make sure it is moist but not wet.
Return the bread halves to the griddle, and top one half with the filling. Assemble and cut on the diagonal.
This normally took exactly seven minutes to make.