Best Rosemarys Ham Reubens Recipes
HAM REUBEN SANDWICH WITH RUSSIAN HORSERADISH SAUCE
A savory twist on a classic Reuben, made with ham and a killer homemade horseradish sauce.
Provided by Buy This Cook That
Categories Sandwich
Time 40m
Number Of Ingredients 12
Steps:
- Combine all ingredients listed for the sauce. (Start with 1 tsp of horseradish, and add more to taste.) Let sit.
- In a skillet, melt 1/2 tsp butter over medium heat. Add a sandwich size portion of the ham to the skillet. Move the ham slices around in the pan, turning frequently until warm.
- Move the ham to the side of the skillet. Lightly butter one slice of the rye bread. Spread some of the horseradish sauce on the other side. Place the bread buttered side down into the skillet.
- Place two slices of cheese on top of the bread. Top with the heated ham, more horseradish sauce and a portion of sauerkraut.
- Top with another sauced and buttered piece of rye bread, buttered side UP.
- When the bottom of the sandwich is brown and the cheese is slightly melted, carefully flip the sandwich with a spatula. Cook until the other side is browned.
- *Repeat this process for more sandwiches.
- Transfer to a cutting board or plate, and cut. Serve warm with a dill pickle and chips.
- Refrigerate any sauce leftovers.
Nutrition Facts : ServingSize 1 Half Sandwich, Calories 476 kcal, Carbohydrate 4 g, Protein 23 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 95 mg, Sodium 1603 mg, Fiber 1 g, Sugar 2 g
REUBEN SANDWICH
Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben's delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin's leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today's Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, sandwiches, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
- Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 704 milligrams, Sugar 4 grams, TransFat 0 grams
HAM WITH GARLIC AND ROSEMARY
Provided by Katie Brown
Categories Garlic Mustard Appetizer Roast Cocktail Party Quick & Easy Rosemary Ham Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Get Cookin'
- 1. Preheat oven to 350°F.
- 2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
- 3. Using the tip of a sharp knife, score the fat in a diamond pattern.
- 4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
- 5. Mix the sugar and mustard together and brush on the ham.
- 6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
- 7. Remove from pan, place ham on a platter, and serve.
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