Best Lady Roses Marble Rye Classic Reuben Sandwich Recipes

REUBEN SANDWICH RECIPE

Reuben Sandwich Recipe image

This classic Reuben sandwich is a deli-style indulgence that's easy to make at home! Great for using your leftover corned beef from St. Patrick's Day.

Provided by Amanda Biddle

Categories Lunch

Time 15m

Number Of Ingredients 7

Ingredients

2 slices rye bread ((preferably, marble))
1 tablespoon butter (, softened)
2 tablespoons Russian dressing
2 slices Swiss cheese ((or more, to taste))
3-4 ounces corned beef (, thinly sliced)
1/4 cup sauerkraut (, drained)
pickles and potato chips or French fries ((for serving))

Steps:

Butter one side of each of the slices of rye bread. Spread Russian dressing on the unbuttered sides. Layer the sandwich in the following order: 1 slice of Swiss cheese, corned beef, sauerkraut, and the remaining slice of cheese. Top with the second slice of bread, dressing-side down.
Heat a nonstick skillet over medium heat. Grill the sandwich until the bread is golden and crispy and the cheese is melted, about 3 minutes per side. Gently press down on the sandwich occasionally with a spatula as it cooks. Serve immediately with pickles and potato chips, French fries, or vinaigrette potato salad.

Nutrition Facts : Calories 828 kcal, Carbohydrate 40 g, Protein 37 g, Fat 57 g, SaturatedFat 24 g, Cholesterol 151 mg, Sodium 2484 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

LADY ROSE'S MARBLE RYE CLASSIC REUBEN SANDWICH

Lady Rose's Marble Rye Classic Reuben Sandwich image

My neighbor Lisa gave me a loaf of Marble Rye Bread, and I used it to make Saturday Night's Dinner. I made Reuben sandwiches. I hadn't made them in quite some time. I use to make them all the time when I was working and pressed for time, but today, I made them just because I was given the bread, & GOT HOME LATE FROM...

Provided by Rose Mary Mogan

Categories Sandwiches

Time 30m

Number Of Ingredients 6

Ingredients

1 lb premium corned beef, sliced very thin
10-12 slice lorraine or alpine lace swiss cheese (or your favorite)
1 loaf marble rye bread (or bread of your choice)
1 bottle thousand island salad dressing (will not need it all)
1 can(s) sauerkraut, canned (squeezed dry)
soft spread margerine ( i used can't beleive it's not butter)

Steps:

1. I like to do 3 or 4 sandwiches at a time, sometimes I use my griddle, but today I used my 16 inch non stick skillet.
2. I also like to use a large platter like the one in the picture. I also use a Cast Iron Bacon Press to weigh the sandwiches down, so hasten the browning process, over medium high heat. You can make these any way you like, I am merely giving you my version.
3. Butter the slices of bread on one side. Then lay the buttered side down on the platter. UNBUTTERED SIDE FACING UP. I am showing what the other side looks like when buttered.
4. PLACE A SLICE OF CHEESE on the opened side.
5. Next add the drained sauerkraut on top of the cheese, enough to cover the full slice of bread.
6. Top the sauerkraut with a generous amount of a good quality thousand Island dressing. I used Kraft.
7. Now add a generous amount of thinly sliced Corned Beef.
8. Top the Corned Beef with a second slice of cheese.
9. To that add the other slice of buttered bread. Repeat these steps until all of the sandwiches are made.
10. Now take the platter and with a thin spatula, lift the sandwiches from the platter and into the heated skillet. Place a weighted cast iron press over the sandwiches, and wait for about 5 or 6 minutes and then flip to brown the other side. Add the press if desired.
11. Remove from Skillet, and cut in half if desired, or serve whole. Repeat steps if you have more sandwiches.