Best Reuben Waffle Fries And Eggs Recipes

Pressed Reuben Waffle Sandwich image

Provided by Aaron McCargo Jr.

Time 35m

Yield 4 servings

Number Of Ingredients 21

2 cups rye flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup good-quality beer (recommended: stout or porter)
1 cup cold whole milk
2 eggs, lightly beaten
1 tablespoon caraway seeds
Nonstick spray
1 pound thinly sliced corned beef
1/2 pound thinly sliced Swiss cheese
2 cups sauerkraut, rinsed and drained
1/2 cup Big Daddy's Thousand Island, recipe follows
3/4 cup mayonnaise
1/4 cup ketchup
3 tablespoons sweet pickle relish
1 1/2 tablespoons prepared horseradish
1 teaspoons red wine vinegar
Pinch of salt
Pinch of coarsely ground black pepper

Steps:

Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
In a large bowl, add the rye flour, all-purpose flour, baking soda, baking powder and salt and whisk together to combine. Add the beer, milk, eggs and caraway seeds and whisk again until the wet and dry ingredients are mixed well, about 30 seconds.
Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm. There should be 8 waffles total, or 4 large waffles which can be cut in half.
Increase the oven temperature to 400 degrees F. Once all of the waffles are done, place 4 of them on a cutting board. Top each with a couple slices of cheese, some corned beef, about 1/2 cup of sauerkraut and drizzle with the Thousand Island dressing. Make a few layers, if desired. Top the sandwiches with the remaining waffles and place back on the rack. Place a sheet of foil on top of the sandwiches, add another cookie sheet on top of the foil and place a heavy pan or a brick on the sheet to press the sandwiches. Cook in the oven until the cheese melts, an additional 5 minutes.
Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator.

Reuben Waffle Fries and Eggs image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

1 cup sour cream
1/4 cup ketchup
3 tablespoons pickle relish
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
Salt and pepper
1 package waffle fries, preferred brand Ore Ida
Salt and pepper (optionally I add a sprinkle of granulated garlic and onion, dried parsley)
1 pound sauerkraut, drained
1/2 teaspoon each cumin, caraway and mustard seeds
2 tablespoons unsalted butter, plus a thin pat each for eggs
1 onion, chopped
1 pound pastrami, chopped
A splash of brandy or sherry or stock
4 large eggs
1 cup each shredded Swiss and white sharp Cheddar cheeses
1/2 cup combined chopped dill, parsley and chives

Steps:

Preheat the oven to 450 degrees F.
For the Russian dressing: Mix the sour cream, ketchup, relish, horseradish, Worcestershire, salt and pepper in a small bowl.
For the fries and eggs: Bake waffle fries on a parchment-lined-baking sheet to very crisp, 25 minutes. Season. Arrange fries in a cast-iron skillet.
Heat sauerkraut in small pot with cumin, caraway and mustard seed.
In a medium nonstick skillet, melt 2 tablespoons butter over medium heat. Add onions and cook to soften, 5 minutes. Add 1/2 cup water and raise heat. Let it absorb, reduce heat and add the pastrami; combine. Crisp meat at edges a couple of minutes then add brandy or sherry or stock.
Cook eggs in nonstick skillet over medium heat in butter and cover pan to cook yolks to desired doneness.
Top potatoes with meat, sauerkraut and cheese. Broil to brown cheese and bubble. Top with dressing and herbs. Arrange eggs on top and serve from skillet.