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A classic Reuben uses Thousand Island dressing, but throw some sharp mustard in here and you’ll get a great contrast to the rich meat and cheese. Instead of broiling or using a sandwich press, fry up the meat in a sauté pan, and then melt the cheese directly over the meat for maximum meat-cheese adherence.
- 1 Teaspoon canola oil
- 8 Ounces pastrami
- 2 thick slices Swiss cheese
- 2 Tablespoons spicy mustard
- 4 slices pumpernickel or rye bread, toasted
- Sauerkraut, optional
- Pickles or cornichons, for serving
Calories Per Serving338
Folate equivalent (total)31µg8%
Hot Reuben Melts
I was born and lived until I was 11 in an idyllic suburb north of Chicago called Glencoe. My friends and I could ride our bikes to the little town center and play in the park or get fries and shakes at Big Als.
Glencoe had a pretty substantial Jewish population that had migrated there from the city (my great grandparents immigrated to Chicago from Europe around 1900), so we had not one but two competing traditional New York-style delis within a block of each other. On the weekends it was a treat to go with our family to Harrys or Rickys for corned beef or pastrami sandwiches or greasy Reubens for lunch.
Corned beef is a salt-cured beef and its not the leanest cut, so its not the healthiest of indulgences, but taking a bite of a corned beef sandwich or a hot Reuben melt transports me happily back to the slick red booths and bustling counters at the downtown delis of my childhood.
My favorite deli sandwich is also a quick and satisfying treat for dinner. If you like a sweeter taste, you can substitute coleslaw for the sauerkraut. By the way, rye bread, frequently used to make deli sandwiches, can be a good source of fiber, and rye has a number of other health and nutritional benefits. Next time youre shopping for bread, consider rye as an alternative to the old standby of wheat, but check the label to be sure that the bread has at least 2 grams of fiber per slice.
What is your favorite thing to order in a traditional deli?
Variations & Ideas:
• If you make your own pastrami, the flavor and texture will be superior to almost anything you can buy. Plus you can add some Ararat N35 to the spice crust for another layer of flavor.
• If you can't get great rye bread try adding a bit of ground caraway to the sauerkraut to compensate.
• I like using the flavors of this dish to inspire salads. Make croutons with rye bread, mustard, and either ground caraway or some of our Iris N9 blend. Chop iceberg lettuce, red onion, and cornichons and chill. Pan fry chopped cabbage until softened and sweet and dress with vinegar and lemon. Steam the pastrami and cut into cubes. Mix everything and toss with Ararat dressing and cubes of Swiss cheese, then top with chopped scallions. If you'd like to make this preparation dairy-free you can easily do so by omitting the labneh in the dressing and the Swiss. Thin the dressing with more mayonnaise or ground hydrated cashews, and add toasted tamari almonds to the salad.
• The Ararat dressing is delicious as an alternative to remoulade, especially spread on bread when making an oyster po boy. Try it also on hotdogs, hamburgers with grilled onion and Swiss, and as an alternative to blue cheese dressing on a wedge salad.
- 4 slices Sara Lee® White Made with Whole Grain Bread, toasted
- 2 tablespoon of butter
- 4 slices of Swiss cheese
- 4 ounces corned beef, thinly sliced
- 1 scallion, thinly sliced
- ½ cup Red Cabbage Sauerkraut (recipe follows)
1. Make red cabbage sauerkraut. Whisk vinegar, mustard, water, olive oil, sugar and salt together in a small sauce pan. Bring to boil over medium heat. Add cabbage and cook for 18 minutes. Strain, pat dry and mix with Russian dressing. Set aside.
2. Heat a large skillet over medium heat. Spread butter on 1 side of each toast slice and place 2 slices in hot skillet, butter side down.
3. Layer each bread slice with 1 slice Swiss cheese, 2 ounces corned beef, scallions and red cabbage sauerkraut. Top each with a second slice of Swiss cheese and remaining toast slice, butter side up.
4. Cook until golden brown on bottom and flip. Rueben is ready when both sides are golden brown and cheese has melted. Serve hot.
Reuben-Style Patty Melt
Grilled cheese sandwiches are probably some of my favorite types of sandwiches. I love the crisp, buttery outside. But, I like burgers, too. I treat myself to a Double-Double once a week. There’s nothing like a good, juicy cheeseburger.
You can imagine my joy when I first tried a patty melt I was smitten. For the uninitiated, a patty melt is a grilled cheese sandwich with a burger patty tucked inside. They are super duper delicious.
Know what takes them over the top? When you dress up the patty melt with all the fixings of a Reuben sandwich.
I’m not a fan of corned beef, but I love all the other goodies in a Reuben, so I did a little mashup that will set your tastebuds ablaze. This Reuben-Style Patty Melt is a recipe from my latest cookbook, Good Cheap Eats Dinner in 30 Minutes or Less.
Not only can you whip up a handcrafted hot sandwich but a homemade sauce in half an hour. It’s perfect comfort food for a cold night! In the cookbook (page 83) I pair it with a fresh tomato salad, but until tomatoes come in season, I’d go for the Quick Tomato Bisque on page 67. Talk about your comfort food!
(Don’t forget I’m scoping through the book this month. Follow me on Periscope to get the dish on quick ways to eat well on a budget!)
Nutritional InformationShow More
- Amount Per Serving % Daily Value *
- Calories 577
- Calories from Fat 307
- Total Fat 34g 52 %
- Saturated Fat 10g 51 %
- Trans Fat 0.0g 0 %
- Protein 21g 42 %
- Amount Per Serving % Daily Value *
- Cholesterol 69mg 23 %
- Sodium 1,284mg 54 % Potassium 0 0 % -->
- Total Carbohydrates 46g 15 %
- Dietary Fiber 4.9g 19 %
- Sugars 9.0g 0 %
* Percent Daily Values are based on a 2,000 calorie diet.
The following ingredients or measurements are not included:
Ratings & Comments
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Where is the picture for this recipe as well as many others without a picture. We cooks want to see that which we are attempting to make. Please provide a picture with each recipe.
Hello! We are working on making pictures available for all of our recipes. We have thousands of recipes (some over 20 years old!), so it does take us some time to have a picture for each one, but we'll be sure to add this one to the top of our list. Thank you for your comment! :)
Not in my childhood. where's the sauerkraut, corned beef and swiss cheese
Nope, not a reuban at all. Where's the corned beef and tangy sauerkraut?
Sounds yummy, but this is NOT a reuben!!
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Crock Pot Reuben Casserole With Corned Beef
This Reuben casserole is a combination of the namesake sandwich ingredients, all layered and slow cooked to perfection. Use deli sliced corned beef, canned corned beef, or your own home-cooked corned beef in this crock pot casserole.
The classic Reuben sandwich contains layers of corned beef, sauerkraut, and Swiss cheese on rye bread. The sandwich traditionally includes Russian dressing, but Thousand Island dressing is another popular choice. The two dressings are similar, but Russian dressing is a bit spicier than the sweeter Thousand Island dressing. Use either one in this recipe.
Go ahead and get creative! For a Rachel-style casserole, make this dish with pastrami or turkey instead of the corned beef. Or use ham or smoked sausage in the recipe if that's what you have on hand. The cheese is another ingredient that can be modified. Feel free to use some shredded cheddar cheese, or use Muenster or Gruyere in the dish. If you enjoy the taste of caraway seeds, sprinkle a tablespoon or two over the sauerkraut mixture. The seeds complement the flavors of the sauerkraut and corned beef mixture nicely.
Dogs Dressed to the Nines
Seriously if you are a Reuben Sandwich lover, this version using any kinds of sausages is going to keep you wondering what took you so long to think of this yourself like we did when we first had one.
Many years ago these were on a favorite Southern restaurant and have been making them like this ever since all summer long on the grill.
They also were called Poor Mans Reuben Dogs because they're much more economical to make and for sure quicker than making a favorite Slow Cooker Corned Beef (which will always be our first choice of meats).
How to make a Reuben toasted sandwich
- Heat the toastie maker &ndash I use a Breville
- Mix up the spicy dressing &ndash stir together the mayo, tomato ketchup, hot chilli sauce and Worcestershire sauce.
- Butter the bread
- Place one slice of bread &ndash butter side down into the toastie maker &ndash load up with a spoonful of the spicy dressing, pastrami, grated cheese and sauerkraut &ndash add the top slice of bread &ndash again butter side out.
- Cook the toastie &ndash squeeze the toast maker closed and cook for around 4-5 minutes until the filling is piping hot and the bread golden brown.
Quick Reuben Melt
I’ve had a terrible case of puppy brain the past few weeks, meaning not being able to think about anything but puppies as well as my usual two-second attention span. We’ve been impatiently waiting for months until we had time to responsibly adopt and yesterday we finally brought this beautiful girl home!
Everyone, meet Scout!! I am head-over-heels in love with this little sweetheart. She’s still kinda shy but getting used to being inside a house and learning how to play with toys. Utterly in love with how she already follows us around the apartment and the little piggy grunting noises she makes when she’s sleepy. ♥
I had one of my favorite recipes planned for today but I just couldn’t tear myself away from that adorable face to make & write up the post it deserves. So today, we’re having a sliiightly lightened-up version of the reuben I’ve been craving all week.
I love big melty reuben sandwiches, but they’re always on the pricey side at restaurants. Why? Corned beef isn’t the cheapest meat but it’s just five ingredients. Super simple to toss together quickly so we can get back to the most important thing in life: cuddling the puppy.
Just ask for thin-sliced corned beef & two thick slices of swiss cheese at the deli counter for the perfect portions. I bought a small loaf of rye bread and most of it went straight into the freezer for the next time I have a reuben craving!