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Top Rated Reuben Recipes
You will have to have a “rye” sense of humor for this Reuben; you won’t find any bread in our wrap!
Soon after it was invented by Bernard Schimmel, the Reuben won the National Sandwich Idea Contest in 1956. Now, nearly 60 years later, the combination of corned beef, sauerkraut, Swiss cheese, and Russian dressing is still a deli favorite. It's definitely mine. Whenever I'm lucky enough to eat at a classic New York City deli for lunch, a Reuben is my go-to order — but I always swap out the corned beef for pastrami.As much as I love the sandwich, though, I've never once made it at home. The lengthy cooking methods for both corned beef and pastrami completely contradict my sandwich ideal: a quick, no-fuss lunch or an easy weeknight dinner.This recipe solves the problem. Changing the meat once again, I sub out pastrami for an all-beef, char-grilled hot dog, which I top with all the best parts of a Reuben: melted Swiss, hot sauerkraut, and tangy-sweet Russian dressing. Click here to see 8 Creative Hot Dog Recipes.
If you want a modern twist on the traditional corned beef and cabbage dish, try this easy-to-make flavorful dip served with rye crackers.
This hot American sandwich is truly a classic recipe with corned beef, melted Swiss cheese, sauerkraut, and creamy Russian or Thousand Island dressing all on fresh rye bread. You can make this into a Rachel Sandwich by substituting the pastrami for the corned beef, and serve both of them at your next luncheon.
Classic Reuben Sandwich
The Reuben sandwich was purportedly created in 1914 by Arnold Reuben, the owner of Reuben's Restaurant in New York City. Another claim states that it was first made in 1922 by Reuben Kolakofsky, a grocer from Omaha, Nebraska. Whichever story is correct, there's no denying the sandwich was a success.
The sandwich is traditionally made with sliced corned beef, sauerkraut, and Swiss cheese on rye bread. It is usually fried like a grilled cheese sandwich and served hot, but it may be served cold. Reuben sandwiches are usually made with corned beef, but pastrami is an excellent alternative.
These classic Reuben sandwiches are a fabulous combination of flavors and a great way to use leftover corned beef. Make this version with Thousand Island or Russian dressing. Thousand Island dressing contains chopped sweet pickles and ketchup, while the spicier (and less sweet) Russian dressing includes horseradish and chili sauce.
Use big slices of seeded rye bread for these sandwiches. This easy homemade no-knead beer rye bread is excellent if you like to make your own bread.
Reuben Sliders Ingredients:
1 package of 12 Hawaiian Sweet Rolls
1/3 cup of Thousand Island Dressing
1 cup of Sauerkraut, drained and dried
Reuben Sliders Instructions:
Preheat oven to 350 degrees. Line baking dish with parchment paper for easy clean up. Slice the rolls in half separating the top from the bottom. Place bottom in baking dish. Spread Thousand Island on bottom portion of the rolls. Then top with 4 slices of cheese, corned beef, dried sauerkraut and then remainder of 4 slices of cheese. Next add the top of the rolls. Brush the top of the rolls with the melted butter. Cook in preheated oven for 20-25 minutes until tops are golden brown.
Note: I drained the sauerkraut and then put it in a strainer and used a fork to press it to remove moisture. Then patted it dry, because the more dry the better.
The Best Reuben Balls Recipe
(the best balls you’ll put in your mouth)
1 package (7 oz) sliced roast beef – chopped
1 1/2 cups sauerkraut – drained and chopped
1 cup grated Jarlsberg cheese (Swiss would work well too, this is just what I had on hand)
2 green onions – chopped (include the greens)
1/2 cup crushed Gardetto’s Special Request Roasted Garlic Rye Chips
1/2 cup Gardetto’s Special Request Roasted Garlic Rye Chips
It’s important to drain your sauerkraut as much as possible. You can put them in a strainer and push with a spoon to get the water out. After that I pressed them into paper towel to get the rest of the water out. Crush the rye chips by placing them in a zip loc bag and rolling with a rolling pin or place them in a bowl and use a cup or drinking glass to crush them. Use a food processor or Magic Bullet to process the other 1/2 cup of rye chips to roll your balls in.
Mix roast beef, cheese, sauerkraut, onion, crushed rye chips and egg together in a bowl until well incorporated. Shape mixture into golf ball size balls and roll in the processed rye chips until covered. Place on baking sheet lined with parchment paper. No need to grease.
Bake in a 375°F oven for 20 minutes.
Serve with Thousand Island dressing, it makes a perfect dip for these tasty balls.
If you’re not familiar with the Reuben Sandwich, it’s basically a grilled sandwich made of corned beef, swiss cheese, sauerkraut and dressing. It’s associated with Jewish delicatessens but it’s not, actually, kosher because it contains both meat and cheese.
You can also make a reuben sandwich with pastrami but we’re big fans of corned beef, plus it’s great for using up leftovers from St. Patrick’s Day.
This Reuben Casserole is inspired by the sandwich but is layered in a casserole dish before being baked into a gooey, melty, comfort dinner. Traditionally, the sandwich is made with Russian Dressing but I like to use my homemade Thousand Island dressing. It has a bit more flavor and the family loves it.
- We like to use leftover Corned Beeffor this recipe but you can use deli corned beef or even pastrami to make things easier.
- Be sure to DRAIN your sauerkraut before assembling the casserole so you don’t end up with a soggy meal. I like to put it in a strainer and give it a good rinse, then press down with a paper towel to squeeze out the excess.
- Shredded swiss cheese will work best because it melts down into the crevices of the other ingredients but you could use sliced deli swiss, too.
- Thousand Island dressing and Russian Dressing are very similar so they’re basically interchangeable in this recipe.
What To Serve With It
Because this casserole is a one pot dinner, you don’t really need a side BUT we love to serve it with this easy Loaded Wedge Salad to round it out with something fresh.
You could also serve it alongside a big pile of green beans or make it a completely Irish feast with these easy Colcannon Potatoes. They’re so, sooo amazing!
If you’re looking for even more easy Irish recipes, we love this recipe for Bangers and Mash…although it’s more British than Irish. Or you can try my favorite mini Irish Soda Bread muffins.
We’re also loving these personal sized Reuben Pizzas...they’re melty and amazing AND just like an open faced reuben sandwich. Then, follow it up with a Nutty Irishman. My FAVORITE!
AND be sure to follow us over on Instagram and YOUTUBE so you don’t miss more easy family recipes!
Don't even think about using 1000 Island dressing or another store-bought spread for this Ham Reuben Sandwich recipe.
Trust me on this one, this Russian horseradish sauce is mouth-watering. Addictive. Zippy. Perfect.
Having a snack attack? Check out our Easy BLT Cheese Ball.
This easy to make sauce is also excellent on cheeseburgers. Great to dip your chips or veggies in. Or, try a crispy onion ring in the Russian Horseradish Sauce. My word. Lights out.
*Note, we used prepared horseradish. The mild, creamy kind in a little jar. See the complete recipe below and adjust to your taste. The heat and strength of horseradish can vary, so start with a little and add more until you are happy with the way it tastes. We used this one, so you know what to look for.
So, get to it. Whip your dressing together first and let it blend while you are working on your ham Reuben sandwich recipe. It takes mayo, a little chili sauce, chopped dill pickles, and horseradish. (Scroll to the bottom of this post for the complete recipe.) Horseradish gives the sauce a kick in the pants.
Not only did we butter the outside of both pieces of New York style rye bread, but we spread a little bit of the amazing sauce on the inside of each slice. (Don't worry. there will be more sauce later.)
Use a good quality bread. I'm a big fan of the rye breads with caraway seeds. Gives the ham Reuben sandwich recipe a little more flavor and texture.
Use good quality, deli-sliced thin black forest ham. A lots of it. The slightly salty ham with the zing of the sauce, tang of the sauerkraut and melty cheese. between two buttery slices of bread. Hard to beat.
I'm about to make a statement that will get me kicked out of Cheese World. I don't like Swiss cheese. Swiss is the traditional cheese found on a classic Reuben sandwich. It is generally bland to me, or slightly bitter.
So we threw this ham Reuben sandwich another curve ball. Muenster cheese. Yes. Muenster is a perfect mild cheese that still has great flavor to balance out the strong flavors of the other ingredients. And it melts well.
In a skillet melt a little butter and heat the ham slices. Don't cook them long. You don't want to dry the out, just get them warm.
Scoot the ham over, then lay one piece of bread buttered side down.
Top with cheese, then layer your ham Reuben sandwich up with as much ham as you'd like. Make yours thin, or make it thick.
Top with more of the Russian horseradish sauce. (I like a lot. I'm a saucy kinda girl. And this isn't your run of the mill blah blah sauce.)
Sprinkle with sauerkraut and top with the other piece of bread.
Once the bottom is brown and the cheese gets a little melty, carefully flip.
More Sandwich Ideas:
Bourbon Bacon Meatball Subs
The Best Chicken Salad. Ever.
Slice. Drool. Get a napkin. Drool. Fix your drink. Drool. Sit down. Drool. Grab your sammich.
Reviews ( 9 )
These were good - I used our panini press. Had to use pastrami as our supermarket deli didn't have corned beef. DH and I both missed the little bit of sweetness in the sauce, so next time I'd add a bit of sugar to it. The amount of tang was perfect. Will make these again.
I enjoyed this quite a bit. The sauce that you make was wonderful. This would be a great lunch time meal.
Very good. Easy to prepare. Loved the sauce.
I heated the corned beef and the sauerkraut. Everything else exactly as written and they turned out wonderful.
Spectacular. The homemade dressing is amazing! I did assemble the whole sandwiches and then cook them in a pan, like a grilled cheese, so that they would be warmed through. Oh, and I didn't have any pickles on hand so I subbed pickled jalapenos in the dressing, which turned out pretty awesome - gave it nice a little kick.
I realize I am not really reviewing the sandwich recipe as given, but here goes. On Oroweat Jewish rye, I used 1 ¼ slices of Sargento reduced fat Swiss cheese, 2 ounces of corned beef, and 1/3 cup sauerkraut per sandwich. After reading the review that mentioned the beef and sauerkraut being cold, I decided to change up the cooking method a bit, too. First, I lightly toasted the bread. The idea was to just make it a little dry and not really brown it. I lightly sprayed a slice of the toasted bread with regular Pam, and turned it face down. I then put on the cheese, breaking it as needed to fit the bread. Next, I layered the sauce, corned beef and well-drained sauerkraut followed by the other slice of bread. I sprayed the top of the bread lightly with Pam. I then grilled the sandwich to get the bread crispy and heat/melt the inside. I used my Griddler and cooked it like a Panini. We thought they were very good—crispy, hot throughout, and with just enough filling.
- 6 tablespoons butter
- 2 slices rye bread
- 4 slices American cheese, torn into large pieces
- 4 slices Swiss cheese, torn into large pieces
- Kosher salt
- Freshly ground black pepper
- 1/2 pound freshly ground chuck, formed into two 4-ounce patties, roughly the size and shape of 1 slice bread
- 1 large onion, split in half, sliced thin from pole to pole (about 2 cups)
- 1/2 cup water
Melt 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat until foaming. Add two slices bread and swirl around pan using hand or spatula. Cook, swirling occasionally until pale golden brown, about 3 minutes. Transfer to cutting board cooked-side up. Divide American cheese evenly between slices, layering them in the center and leaving a 1/4-inch gap around the edges.
Repeat step 1 with remaining bread slices and Swiss cheese.
Season hamburger patties on both sides with salt and pepper. Return skillet to heat to high and melt 1 tablespoon butter in skillet until light brown. Swirl to coat bottom of skillet and add both burger patties. Cook without moving until dark brown crust forms on first side, about 1 1/2 minutes, reducing heat to medium if butter begins to burn or smoke excessively. Flip burgers using spatula and cook on second side without moving until crust develops, 1 1/2 minutes longer.
Transfer burger patties to plate and reduce heat to medium. Add onions, 1 tablespoon butter, and 2 tablespoons water to skillet. Season with salt and pepper. Cook, stirring constantly and scraping up browned bits from bottom of skillet until water evaporates and onions start to fry and leave brown residue on bottom of pan. Add another two tablespoons water and continue to cook. Repeat two more times until water is used up and onions are soft and deep golden brown. Add collected juices from meat plate to onions and continue to cook for 30 seconds. Onions should be moist, but not dripping.
Divide onion mixture evenly between cheese-topped toast slices. Add burger patties to slices with American cheese and close sandwiches.
Add 1 tablespoon butter to skillet. Return to medium heat and cook until butter melts. Sprinkle with salt. Swirl to coat pan and add sandwiches. Cook, swirling sandwiches around pan frequently until deep golden brown on bottom, about 5 minutes. Remove sandwiches from skillet, melt remaining tablespoon butter in pan and sprinkle with salt. Return sandwiches to skillet and cook, swirling frequently until second side is golden brown and cheese is melted. Serve immediately.
With St Patrick’s Day around the corner, I wanted to share another favorite Irish inspired recipe. Hot, homemade Reuben Dip.
If you like Reuben sandwiches, then you’ll love this Reuben Dip. And, well, if you don’t love Reuben sandwiches (like me, actually), you’ll probably still love it (like I definitely do).
Reuben Dip is made with the same ingredients as a Reuben sandwich, and is SO easy to make in less than 30 minutes. Creamy cream cheese and Thousand Island dressing, tangy sauerkraut, salty corned beef, and gooey melted cheese, all in this one dip.
Rueben Stuffed Pork Tenderloin
- 18 ounce trimmed pork tenderloin
- 3 tbsp thousand Island dressing
- 2 oz thin sliced turkey pastrami
- 2 oz reduced fat Swiss cheese
- 1/4 cup sauerkraut , drained well
- 1/2 tsp olive oil
- 1 tsp garlic powder
- 1 tsp coarse salt
- 1/4 teaspoon caraway seeds
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Where can I find Turkey pastrami?
Can this be made the day before I need it? If so, should I bake it Then reheat?
You can, I would just bake when you are ready.
Made this last night and loved it! Not a big fan of bottled salad dressing so I threw together a quick version using 1T mayo, 1T Greek yogurt, 1 T ketchup and a bunch of minced dill pickles and some pickle juice. Sliced the tenderloin a few extra times to make it easier to flatten but didn’t change anything else and, as usual with skinnytaste, the recipe was spot on!!
I had never cooked a pork loin before but wanted to start eating pork loin for it’s lean protein qualities. This turned out to be delicious. The only problem I had was rolling it and getting it to stay together, that was a bit stressful but it worked out with the kitchen twine. This is going on regular rotation at our house. I did chop up the pastrami for a better texture – I did not use turkey pastrami as it is impossible to find in Southern Cali.
I tried this tonight. It was super easy to put together and came out fantastic. The outside coating with the caraway seeds really worked well together with the other flavors of the recipe. I wasn’t sure about that part when I was putting it together. Great recipe–as usual!
I don’t know what to say…your recipes never fail and this is no exception! I don’t even like Reuben sandwiches but this was phenomenal. We have been cooking your recipes all week religiously, kid and husband approved! Thank you for such dedication and talent!! This definitely makes cooking a joy, much easier, simple and healthy ingredients, and quick. Thank you for getting me out of a cooking rut while doing WW!!
I made this tonight and it was amazing.
I absolutely love Rueben sandwiches, so this was a recipe from heaven.
I will make this over and over and over again!
Can you make this and freeze it without cooking it for another day
Delicious! Used pork loin as thats what the video shows. Didn’t roll up as easy as I thought but finally was able to tie it together. Probably used 1/2 cup canned sauerkraut (vs 1/4 c) and maybe 5 TBSP homemade light thousand island. And ended up cooking for about 50 mins. Was worried it wouldn’t turn out but hubby and I loved! Giving the rest to my 80-something year old parents as they love pork and sauerkraut but we’d be really happy to have the leftovers tomorrow! Served with mashed potatoes and salad (cuz we pretty much have salads nightly)
I made this last night in triplicate so that we could share some with friends who just brought home twins, and also invite my parents to dinner. It was a big hit all around. REALLY delish. I would highly recommend this dish!
So good but had to chg it up a little….used turkey pepparoni, cabbage instead of saurkaut and everything sprinkles because we didnt have just caraway seeds. Yummy!
This is amazing! I love ruebens but the family could take them or leave them so I have passed this recipe by one too many times. I finally decided tonight I’d give this a try and man am I happy I did! I was actually hoping they wouldn’t like it as much as they did so I’d have leftovers just for me! Good news is they loved it and it will go into the regular rotation. I did have to cook it a bit longer than the directions so I was really nervous that it was going to be dry but just as others have said, it was so tender! I made it with your baked fries with garlic aioli and it was perfect! What’s better than a rueben with fries without consuming a week’s worth of points. As always, thank you Gina for all the incredible recipes!
Delicious!! I use corned beef sliced thin and drizzle thousand island on slices before serving. Looks like you spent the say making this simple recipe to wow guests!
Another successful dinner. This is the second time I’ve made this and my family loved it, again.
Just made this, it is excellent! Even my family members that turned their nose up at sauerkraut loved it! Quick and easy too!
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Hi Gina- where can I find turkey pastrami? I live in NJ and have been to two grocery stores with no luck
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In the Nutrition portion, you have 0 for saturated fats, can this be? I’ve been looking at this recipe for ages and I def need to make it soon.
Thanks for all your great recipes.
So great! Made some skinny mashed potatoes and roasted brussels sprouts with it. A filling, delicious dinner!