FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

food125x125B

 

 

You Are Here >>

 

Next Recipe >

 RECIPESSandwiches page 2 > Reuben Sandwiches >

REUBEN SANDWICHES

American Classics by Editors of Cook's Illustrated Magazine

Serves 4

Four Reubens will fit tightly into a 12-inch nonstick skillet. I/using a smaller skillet, the sandwiches will have to be cooked in two batches. Place the first batch of Reubens on a wire rack set over a baking sheet in a 200-degree oven. The wire rack prevents the bread from getting soggy and helps the warm air to circulate evenly around the sandwich.

• 8 slices hearty rye bread
• 3/4 cup Thousand Island Dressing
• 1 pound sauerkraut, squeezed dry of excess moisture (about 1 1/3 cups)
• 8 slices good-quality deli Swiss cheese, such as Emmenthaler (about 8 ounces)
• 1 1/2 pounds thinly sliced good-quality corned beef
• 2 tablespoons unsalted butter, melted


1. Place the bread on a work surface and spread each slice with 1 tablespoon of Thousand Island dressing. Onto 4 slices, stack one slice of Swiss, 1/3 cup sauerkraut, 1 tablespoon dressing, 6 ounces corned beef, and another slice of Swiss. Top with the remaining slices of bread.

2. Heat a heavy 12-inch nonstick skillet over medium heat until fairly hot, 2 to 3 minutes. Brush the sandwich tops with half the melted butter. Place each sandwich, buttered-side down, in the skillet. Using a large stockpot or a skillet holding a heavy can as a weight, weigh the sandwiches down as they cook. Cook until crisp and deep golden brown on the bottom, 5 to 10 minutes. Remove the weight, brush the sandwich tops with the remaining butter, and flip the sandwiches.Weight again and cook until crisp and deep golden brown on the second side, 5 to 10 minutes. Remove the weight and flip the sandwiches back to the first side to reheat and crisp, about 15 seconds. Serve immediately.
 

 

. Home . . Recipes . . About & Contact Info . . Links .


. Sandwiches page 2 . . Kentucky Bbq Turkey Sandwich . . Kentucky Hot Brown . . Margarita Pork Heros . . Milwaukee Beer & Onion Burgers . . Muffuletta, Turkey Muffuletta . . Mufaletta, Sweet Vidalia Onion . . Mushroom Burgers . . New England Haven Ham Sandwich . . North Carolina Pulled Pork BBQ . . Nuty Pear & Cheese Sandwich . . Orange Grilled Pork Sandwiches . . The Other Burger . . Pan Bagnat . . Peanut Butter, Banana, Plum Sandwich . . Plum Juicy Burgers . . Portabello Mushroom Burgers . . Raspberry Vin Pork Sandwich . . Reuben Sandwiches . . Reuben Sandwich, Perfect . . Reuben, Turkey Reuben . . Roasted Garlic Turkey Burger . . Rye On Rye Roast Beef Panini . . Seafest Sandwich . . Shaved Pork Sandwich, Carmelized Onions . . Shrimp Salad Roll . . Sloppy Joes . . South Of The Border Burgers . . Ted Allen’s Leftover Turkey Sandwich . . Tempeh Dagwood Sandwich . . Toasted Hero Sandwiches . . Tomato Sandwiches . . Tuna Melts With Avocado & Tomato . . Turkey Burgers w/Cilantro Pesto . . Turkey Focaccia Sandwich . . Turkey Rice Burgers . . Vegetable Hummus Sandwich . . Welsh Rarebit . . Wood Smoked Chicken Burgers .

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact: james@foodreference.com
 

 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.