Recipes for "reuben"

Gather all ingredients and preheat a large griddle or skillet over medium heat.

Spread one side of bread slices evenly with Thousand Island dressing.

On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.

Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill until both sides are golden brown, about 5 minutes per side.

Serve hot. Enjoy!

In a small jar, add the mayonnaise, ketchup, horseradish, Worcestershire sauce and freshly ground black pepper. Shake to combine. Set aside.

Note: This makes one-half cup of dressing. So, reserve half. Cap the jar and refrigerate for a later use.

Butter one side of four slices of bread, and place buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices. Butter the the top of the sandwich

Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown and the cheese is melted. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side, about 3 minutes on each side.

Cut the sandwiches in half before serving. Serve immediately with coleslaw. or whatever side dish you wish.

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Preheat oven to 350 degrees F. Toss bread cubes with melted butter in a bowl.

Whisk ingredients for the reuben sauce; taste and adjust.

In a separate bowl, combine the sauerkraut, parsley, and caraway seeds.

Layer half of the bread/butter mixture on the bottom of a 9×13 baking dish. Bake for 10 minutes and remove from the oven.

Layer the remaining ingredients on top of the baked bread cubes. This is the order I usually follow: sauerkraut, cheese, sauce, corned beef, sauerkraut, cheese, sauce. Finish with a little more cheese and the remainder of bread cubes. Bake for 35 minutes.

Drizzle with sauce, sprinkle with parsley, and serve!

Butter a 9- x 13-inch baking dish and preheat the oven to 350°F.

Take 6 slices of the bread and cut them into 1-inch cubes. Ultimately, you need enough bread to cover the bottom of your baking dish. If you're bread isn't pre-sliced, you might need more to do this.

Take the remaining 2 slices of bread and pulse in a food processor until fine crumbs are formed.

Chop the pastrami (or corned beef if you’re using) into bite-sized pieces. I do this by stacking it and cutting the meat first in strips, then I cut across the strips to form rough squares. It doesn’t need to be perfect. It’s a casserole.

Stack the cheese slices one on top of the other, then cut it in strips, and then cut across the strips into squares.

In a large bowl, add the cream cheese and smoosh it with a spoon or spatula to soften and break it up a bit. Add the meat, Swiss cheese, sauerkraut, Thousand Island dressing, caraway seeds, and salt. Stir to combine, making sure you fully incorporate the cream cheese.

Place the cubed bread on the bottom of your baking dish (slice and add more cubes if needed to make a full layer). Then spoon the filling over the top of the bread. Spread it out as evenly as possible. Sprinkle the breadcrumbs over the top.

Place the casserole in the oven and bake for 40 to 45 minutes until the crumbs are toasted and the casserole is heated through.

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In a large bowl, combine corned beef, cream cheese, cubed Swiss cheese, sauerkraut, dressing, and caraway seeds with a sturdy spoon or spatula.

Spread evenly into a 2-quart oven-safe dish. Set aside.

Tear two slices of rye bread into pieces and pulse in a food processor or spice grinder until coarsely ground. You need about 1 1/4 cups of crumbs; process additional slices of bread as needed.

Melt the butter over medium heat in a medium skillet. Add the crumbs and stir to coat. Continue cooking, stirring occasionally, for 5 to 10 minutes until the crumbs are dry and crisp. Remove from heat.

Sprinkle the crumbs evenly over the dip. Bake for 25 to 35 minutes until the top is golden and the edges are bubbling.

Lightly butter the remaining slices of rye bread and sprinkle with a bit of kosher salt. Stack slices on top of one another, and then slice into triangles or rectangles. Place a metal cooling rack inside a baking sheet and arrange the bread slices on top.

When there are about 10 minutes left on the dip, place the bread in the oven alongside the dip to toast. (It's fine to toast on a separate oven if you can't fit both the toasts and the dip on the same rack.)

Remove the dip and the toasts from oven. Top the dip with minced chives, stick in a spoon, and serve immediately while hot. Instruct guests to eat by scooping out a bit of the dip with the spoon and topping pieces of toast.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Mix mayonnaise and dressing together in a small bowl; set aside.

Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and mayonnaise mixture on top of sauerkraut.

Bake in the preheated oven for 20 to 25 minutes. Serve hot.

Enjoy!

Place turkey onto a microwave-safe plate, and place sauerkraut into a microwave-safe bowl. Warm separately in the microwave for 30 seconds each.

Spread butter generously onto one side of each rye bread slice. Place bread onto a work surface with the buttered sides facing down. Spread Thousand Island dressing on the top of each slice.

Divide warmed sauerkraut between two slices of bread. Top those slices with 1/2 of the turkey, then 1/2 of the Swiss cheese. Flip the remaining two bread slices over and place on top to create sandwiches.

Heat a large skillet over medium-low heat. Place sandwiches into the hot skillet and cook until bread is lightly browned and cheese is melted, about 3 minutes per side.

Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.

Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.

Meanwhile, preheat the oven's broiler.

Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.

Place under the preheated broiler until cheese is melted and lightly browned.

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Spray one sheet of aluminum foil with cooking spray.

Spread bread cubes in the bottom of the prepared casserole dish. Layer bread cubes with sauerkraut and beef strips, then pour dressing over top. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven for 20 minutes. Remove and discard foil; sprinkle Swiss cheese over casserole. Continue baking until cheese is melted and bubbly, about 10 more minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan.

On a lightly floured surface, roll bread dough out into a large circle about 18-inches in diameter; transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn't form a dome when baking.

Bake for 20 to 25 minutes in the preheated oven, or until golden.

Spread 1/2 of the salad dressing over hot crust. Sprinkle with 1/2 of the Swiss cheese. Arrange corned beef on top of cheese, then drizzle with remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.

Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.

In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.

On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.

Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.

Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.

Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.

Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

Combine ground turkey, garlic, thousand island dressing, and 1/2 cup Italian-style bread crumbs in a bowl. Do not overwork the mixture. Form into 4 patties; transfer to plate. Sprinkle with garlic salt and additional 1/4 cup bread crumbs; press crumbs into patties to adhere.

Heat olive oil in a large non-stick skillet over medium-high heat. Cook patties in oil until golden brown, 7 to 10 minutes per side. Transfer to plate; top each patty with a slice of mozzarella cheese.

Cook and stir onion rings in same skillet until tender, about 10 minutes, adding oil if necessary. Sprinkle with ground black pepper.

Heat a non-stick griddle to medium heat. Lightly butter bread slices on both sides; cook on each side until browned, about 2 minutes per side.

To assemble burgers, layer turkey and cheese patties, sauerkraut, and cooked onions between bread slices.

Preheat the oven to 400 degrees F (200 degrees C).

Place cream cheese in a large bowl; add meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.

Transfer mixture to a baking dish. Spread evenly and smooth out the top. Roughen up the surface a bit with the tines of a fork to increase surface exposure, add texture, and encourage browning,

Bake in the preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes. Serve with crackers and bread.

Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.

Place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and set aside.

Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. Season with salt and black pepper; stir in brown mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce.

Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top.

Bake casserole in the preheated oven until bubbling, about 20 minutes. Remove casserole from oven and set the oven to broil.

Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about 2 more minutes. Watch carefully to prevent burning.

Preheat the oven to 350 degrees F (175 degrees C).

Mix together mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt in a small bowl until well blended. Set sauce aside.

Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers with remaining chips, cheeses, and dill.

Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Top nachos evenly with corned beef and sauerkraut.

Cook under the preheated broiler until heated through, 1 to 2 minutes. Top nachos with sauce to serve.

Heat a large skillet over medium-high heat. Add corned beef and cook until crisp on all sides, about 5 minutes.

Place drained sauerkraut in a bowl with caraway seed; stir to combine.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.

Place 1/2 of the chips in an oven-proof skillet. Scatter 1/2 of the corned beef and 1/2 of the sauerkraut on top of the chips. Drizzle 1/2 of the Thousand Island dressing over the corned beef and top with 1/2 of the Swiss cheese. Repeat layers once more.

Broil in the preheated oven until cheese has melted, about 5 minutes.

Preheat the oven to 375 degrees F (190 degrees C) and line a sheet pan with parchment paper.

On a cutting board or work surface, separate crescent rolls into 16 triangles, lining them up so that the thin points of the triangles point away from you.

Cut each slice of pastrami or corned beef diagonally, into 2 triangles, making 16. Cut each Swiss cheese slice in half, then cut each half diagonally, to make 16 triangles.

For each triangle of crescent dough, place a triangle of meat and shape it to be slightly smaller than the crescent dough. Add a triangle of Swiss cheese.

Place 1 tablespoon sauerkraut along the bottom edge of each triangle. Add 1/2 teaspoon Thousand Island salad dressing on top of the sauerkraut.

Roll the crescents away from you, beginning at the wide end and rolling to the narrow point, the same way a crescent roll is made, keeping the filling ingredients inside the dough as it rolls. Place each completed roll on the prepared pan.

Brush each roll-up with egg, and sprinkle with caraway seeds.

Bake in the preheated oven until golden brown and hot throughout, 21 to 25 minutes. Remove to cool on a baking rack for 3 to 5 minutes. Serve warm.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.

Spread potato nuggets on prepared baking sheet. Bake until golden brown, 28 to 32 minutes.

Top potato nuggets with corned beef, sauerkraut, Swiss cheese, and Colby and Monterey Jack cheese. Bake until cheese is melted, 5 to 8 minutes.

Drizzle with Thousand Island dressing and mustard. Sprinkle with green onion and caraway seeds.

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.

Place sauerkraut with liquid into a slow cooker and lay corned beef on top. Add beer, onion, garlic, and pickling spice around and on top of corned beef.

Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.

Drain and discard excess liquid from the slow cooker so you can easily access sauerkraut.

Thinly slice corned beef against the grain. Assemble open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Reserve remaining corned beef for another use.

Place open-faced sandwiches in a toaster oven and toast until cheese is melted, about 5 minutes. Serve with Thousand Island dressing as a condiment.

Preheat a large skillet or griddle over medium heat.

Lightly butter one side of each bread slice. Place buttered-sides down on the preheated skillet. Place 1 1/2 pieces of Swiss cheese on top of each bread slice, then spread Thousand Island on top.

While sandwich halves are toasting, place corned beef on one side of a microwave-safe plate and sauerkraut on the other side. Cover with a dampened paper towel and microwave on high for 90 seconds.

Remove bread from the skillet. Add hot corned beef and sauerkraut and close to form a sandwich.

Serve with dill pickle.

Dust a flat work surface lightly with flour. Unroll puff pastry sheets; roll each out into a 10x15-inch rectangle. Spread a thin layer of Dijon mustard over puff pastry. Cover mustard with a layer of pastrami slices, followed by a layer of Swiss cheese slices. Roll puff pastry up tightly like a jelly roll. Wrap in plastic wrap and refrigerate for 1 hour, or up to 24 hours.

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Slice puff pastry rolls into 1/4-inch-thick slices and lay on the prepared baking sheets. Brush tops with beaten egg and sprinkle with caraway seeds.

Bake in the preheated oven until pastry is lightly browned, about 12 minutes. Let sit for 1 minute on baking sheet before removing.

Arrange tortillas on a work surface. Lay 2 1/2 pieces of cheese across the bottom third of each tortilla and top evenly with sauerkraut. Drizzle each with 2 tablespoons of dressing over the kraut and top evenly with corned beef. Starting at the bottom, roll each tortilla tightly.

Working in batches if necessary, heat butter in a large skillet or grill pan over medium heat. Add roll ups, seam side down, and cook until golden and toasted. Flip and repeat until toasted on all sides and cheese has melted.

Cut each wrap into 3 pieces and serve with additional dressing if desired.