This picture has been on my desktop for weeks now, and I almost trashed it without writing a post. But they were such lovely sandwiches, and my husband enjoyed them so much, I decided they deserved their day in the sun.
The impetus for this sandwich recipe came from here, because I thought an oven baked reuben sounded healthier, and less messy. As I got into it though, I ended up using butter to keep the sandwiches from sticking (because using cooking spray just seemed wrong), and I had to flip the sandwiches to get them browned on both sides. Next time I'll just use my electric skillet, unless I have more than five or six to make at once.
As I said, my husband really enjoyed these sandwiches. I think he said, at least four times, "that's a really good sandwich." Reubens are a guy's sandwich I think, but I enjoyed mine too. The kids ate them too, one with meat and cheese only, one with no sauerkraut, and one with the works.
Reubens
serves 6
1 cup sauerkraut, drained
1 cup Thousand Island dressing
12 rye bread slices
6 Swiss cheese slices
1 pound thin sliced corned beef
Lightly butter each slice of bread on one side.
Spread dressing evenly on the other side of each bread slice.
Layer bread slices, dressing side in, evenly with cheese,
sauerkraut, and corned beef.
Top with remaining rye bread slices, butter side up.
Heat a large skillet and place sandwiches in skillet.
Cook until golden brown on one side and then flip.
Cook until golden brown on the other side and the cheese is melted.
Serve warm.
.
serves 6
1 cup sauerkraut, drained
1 cup Thousand Island dressing
12 rye bread slices
6 Swiss cheese slices
1 pound thin sliced corned beef
Lightly butter each slice of bread on one side.
Spread dressing evenly on the other side of each bread slice.
Layer bread slices, dressing side in, evenly with cheese,
sauerkraut, and corned beef.
Top with remaining rye bread slices, butter side up.
Heat a large skillet and place sandwiches in skillet.
Cook until golden brown on one side and then flip.
Cook until golden brown on the other side and the cheese is melted.
Serve warm.
.
5 comments:
Reubens are one of our staple Sunday meals during football / NASCAR seasons. We have them every six weeks or so. They are my favorite sandwich, as I generally don't eat deli meat at all.
I oven-bake reubens all the time but never have a problem with them sticking.
I warm up the sauerkraut in the microwave first. Then cover a baking sheet in foil. Lay bread slices out on foil. Layer with corned beef, dressing or mustard (we prefer mustard), and sauerkraut. Do not top the sandwich with more bread--leave half the bread slices with nothing on them. Bake at 350 for 5 minutes. Top the sauerkraut with cheese, flip the plain bread, and bake for 5 more minutes. Remove from the oven, top with the toasted bread, flip over and serve. Yes, the slice of bread that was on the bottom can be a little soggy but I just serve with that as the top and it's never been a problem.
Now I want a reuben! :)
Oh, these are also great with ham if you have no corned beef available. For that matter, they're great without any meat at all!
MAB,
I'll keep that in mind for Buckeye games!
Barb,
I think I have to have both sides crunchy. I think my honey would too. It's a good idea though, if you're serving more than you can fit in the skillet.
We prefer "fake reubens", minus the meat. I even eat the left overs cold out of the fridge.
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