Best Emerils Reuben Sandwiches Recipes

Waffle Iron Reuben Sandwich - Emeril Lagasse image

Provided by cookiedog

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 7

4 slices rye bread
emeril's Russian salad dressing, to taste Emeril's Russian Dressing
8 ounces thinly sliced swiss cheese
8 ounces sliced baked ham
8 ounces sliced corned beef
1 tablespoon unsalted butter, softened
1 cup sauerkraut, as accompaniment

Steps:

Preheat a waffle iron.
Place 2 slices of the bread on a flat work surface. Spread one side of each slice with the Emeril's Russian Dressing. On 1 slice of bread, stack half of the cheese, ham, and corned beef in layers. Top with the other slice of bread, dressing side down, and push together to form a sandwich.
Spread softened butter on both sides of the sandwich and place in the hot waffle iron. Cook until the sandwich is golden brown on the outside and the cheese is melted, about 5 minutes.
Remove from the grill and cut into quarters. Serve immediately with the sauerkraut, and repeat with the remaining sandwich.

Reuben Sandwich image

Provided by Food Network

Categories main-dish

Time P1DT8h25m

Yield 1 serving

Number Of Ingredients 17

1 head cabbage
1/2 cup salt
1/4 cup sun-dried tomatoes in oil
1/4 cup pepperoncini
1/4 cup spicy pickles
1/2 onion, chopped
2 cups crème fraïche
1/2 cup red wine vinegar
1/4 cup apple cider
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon mustard powder
1 teaspoon ground white pepper
Mayonnaise, for spreading
2 slices rye bread
5 ounces corned beef
2 ounces Swiss cheese

Steps:

For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on griddle. Lay the corned beef and sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)

Reuben Sandwiches image

Provided by Trisha Yearwood

Categories main-dish

Time 15m

Yield 4 sandwiches

Number Of Ingredients 9

1/3 cup ketchup
1/3 cup mayonnaise
1 tablespoon jarred horseradish
1 small shallot, finely chopped
Freshly ground black pepper
8 slices rye bread, lightly toasted
1 pound thinly sliced pastrami
One 16-ounce package sauerkraut, drained
8 ounces sliced Swiss cheese

Steps:

Preheat the broiler on high. Mix together the ketchup, mayonnaise, horseradish, shallot and a few grinds of pepper in a small bowl.
Lay out half of the bread and divide the pastrami among the slices. Top with the sauerkraut, followed by the cheese. Arrange the open-faced sandwiches on a large rimmed baking sheet and broil a few inches from the element until the cheese is melted and browned in spots, about 3 minutes. Spread a generous amount of the Russian dressing on the remaining slices of bread and make sandwiches. Serve immediately.