Reuben sandwich/Recipes: Difference between revisions

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{{recipe
{{recipe
|align=  center
|align=  center
|name=    Reuben sandwich
|name=    Fanny Farmer Reuben sandwich
|howmany= 1 or more
|howmany= 1
|what=    servings
|what=    sandwich
|notes=  This is a typical recipe
|notes=  This is from the classic American compendium, The Fanny Farmer Cookbook, Twelfth Edition, Revised by Marion Cunningham with Jeri Laber, Alfred A. Knopf, New York, 1980, page 291
|ingredients=
|ingredients=
*[[Corned beef]]
*2 slices corned beef
*[[Thousand Island dressing]] or [[Russian dressing]]
*1 slice Swiss cheese
*[[Sauerkraut]]
*2 slices dark rye or pumpernickel bread
*[[Swiss cheese]], sliced thin
*4 tablespoons sauerkraut
*[[Butter]], softened
*1½ tablespoons Russian dressing
*[[Rye bread]] (swirled rye bread makes an appealing presentation)
*3 tablespoons butter


|preparation=
|preparation=
#Heat a grill pan, or skillet, while preparing the sandwiches.
#Put 1 slice of the corned beef and the slice of Swiss cheese onto 1 of the pieces of bread.
#Spread soft butter on bread slices.  
#Next put the sauerkraut and the Russian dressing on top of the corned beef, spreading it evenly.
#Layer the corned beef, sauerkraut, and cheese, then spread Thousand Island or Russian dressing on the top bread slice.  
#Finally layer the second slice of corned beef and the other piece of bread on top.  
#Sandwich the bread slices together.  
#Melt the butter over medium heat in a skillet or frying pan.
#Grill using the preheated pan.  
#Cook the sandwich on each side in the hot butter until the cheese melts.
#Serve warm or cold.
#It can also be cooked in a sandwich toaster.
 
|categories= [[American cuisine]], Sandwiches
|related= [[Croque-monsieur]]
 
}}
 
{{recipe
|align=  center
|name=    New York Times Heritage Cook Book Reuben sandwich
|howmany= 10 to 12
|what=    sandwichs
|notes=  This recipe from the New York Times Heritage Cook Book, by Jean Hewitt, G.P. Putnam's Sons, New York, 1972, page 50, is unusual in that even though the book is divided into regional sections such as Northwest and Southwest, the Reuben sandwich, in the Northeast section, does ''not'' contain either Russian or Thousand Island dressing.
|ingredients=
*3 pounds raw corned beef
*1 one-pound-eleven-ounce can sauerkraut
*20 to 24 slices rye bread with caraway seeds
*butter
*1 pound sliced imported Swiss cheese
 
|preparation=
#Simmer the corned beef in a deep kettle with plenty of water, covered, for about 50 minutes per pound or until tender.
#About 30 minutes before you think the meat will be cooked, put all of the sauerkraut on top of the meat and continue cooking.
#Drain the sauerkraut thoroughly and slice the meat.
#To make the sandwiches, toast all of the slices of rye bread.
#Butter one side of each piece of toast.
#Put half the pieces of toast butter-side up, top them with pieces of corned beef, then with hot sauerkraut,
#Finally, put slices on Swiss cheese onto each sandwich and broil them until the cheese melts.
#Cover the melted cheese with the remaining pieces of toast, buttered side down.
 
|categories= [[American cuisine]], Sandwiches
|related= [[Croque-monsieur]]


|categories= American cuisine, Sandwiches
|related=
}}
}}

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Recipes associated with the article Reuben sandwich.
Fanny Farmer Reuben sandwich

Yields

1

sandwich

Ingredients
 
  • 2 slices corned beef
  • 1 slice Swiss cheese
  • 2 slices dark rye or pumpernickel bread
  • 4 tablespoons sauerkraut
  • 1½ tablespoons Russian dressing
  • 3 tablespoons butter
Preparation:
  1. Put 1 slice of the corned beef and the slice of Swiss cheese onto 1 of the pieces of bread.
  2. Next put the sauerkraut and the Russian dressing on top of the corned beef, spreading it evenly.
  3. Finally layer the second slice of corned beef and the other piece of bread on top.
  4. Melt the butter over medium heat in a skillet or frying pan.
  5. Cook the sandwich on each side in the hot butter until the cheese melts.
  6. It can also be cooked in a sandwich toaster.
Notes:

This is from the classic American compendium, The Fanny Farmer Cookbook, Twelfth Edition, Revised by Marion Cunningham with Jeri Laber, Alfred A. Knopf, New York, 1980, page 291

Categories: American cuisine, Sandwiches
Related recipes: Croque-monsieur


New York Times Heritage Cook Book Reuben sandwich

Yields

10 to 12

sandwichs

Ingredients
 
  • 3 pounds raw corned beef
  • 1 one-pound-eleven-ounce can sauerkraut
  • 20 to 24 slices rye bread with caraway seeds
  • butter
  • 1 pound sliced imported Swiss cheese
Preparation:
  1. Simmer the corned beef in a deep kettle with plenty of water, covered, for about 50 minutes per pound or until tender.
  2. About 30 minutes before you think the meat will be cooked, put all of the sauerkraut on top of the meat and continue cooking.
  3. Drain the sauerkraut thoroughly and slice the meat.
  4. To make the sandwiches, toast all of the slices of rye bread.
  5. Butter one side of each piece of toast.
  6. Put half the pieces of toast butter-side up, top them with pieces of corned beef, then with hot sauerkraut,
  7. Finally, put slices on Swiss cheese onto each sandwich and broil them until the cheese melts.
  8. Cover the melted cheese with the remaining pieces of toast, buttered side down.
Notes:

This recipe from the New York Times Heritage Cook Book, by Jean Hewitt, G.P. Putnam's Sons, New York, 1972, page 50, is unusual in that even though the book is divided into regional sections such as Northwest and Southwest, the Reuben sandwich, in the Northeast section, does not contain either Russian or Thousand Island dressing.

Categories: American cuisine, Sandwiches
Related recipes: Croque-monsieur
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