ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Quick & Easy Recipes

Minnesota Cooking: Grilled Sauerkraut Sandwich - With Cheese and Shaved Corned Beef

Updated on August 2, 2017

A Few Basics

The sandwich is fairly simple to assemble.

You will need some sort of rye bread. I have tried Pumpernickel and Soft Rye. The pumpernickel is a full flavored dark bread and the Soft Rye has a gentler flavor. We like to find the Soft Rye with caraway seeds, just because it adds a little crunch and flavor.

The recipe I use comes from The Family Circle Encyclopedia of Cooking. Generally, make a baking sheet full and I can usually fit 6 sandwiches on it. This last loaf I used, was a big larger and the same pan held only four sandwiches.

The recipe makes 6 servings. You will need:

12 slices pumpernickel or rye bread 12 slices of Swiss Cheese

1/2 cup bottled Thousand Island Salad Dressing 1 cup drained sauerkraut

1/2 pound thin sliced corned beef 2 tablespoons Dijon Mustard

Softened butter or margarine


Directions

1. Spread half of the bread pieces with Thousand Island Dressing. Divide corned beef among the slices. Top each with 2 slices of cheese and 2 tablespoons sauerkraut.

2. Spread mustard on the remaining slices and press, mustard down on each sandwich.

3. Spread outsides, top and bottom, with butter. Broil sandwiches slowly until cheese melts and bread browns on both sides. You will have to flip sandwiches over after about 7 minutes.

There Will Be Layers

Source

The Reuben

Cast your vote for The Reuben Sandwich

Hardly Any Cleanup

Be sure to put a piece of aluminum foil on your pan to set your bread on. This keeps all the dripping cheese and sauce off of your baking sheet. After you bake them and serve them, just toss the aluminum foil into the recycling.

The Foil is Great

Source

45 Minutes To Supper

Prep time: 30 min
Cook time: 15 min
Ready in: 45 min
Yields: 1 sandwich per person

Approximate Calories in a Reuben Sandwich

Nutrition Facts
Serving size: 1 sandwich
Calories 600
Calories from Fat270
% Daily Value *
Fat 30 g46%
Saturated fat 8 g40%
Unsaturated fat 7 g
Carbohydrates 29 g10%
Sugar 7 g
Fiber 4 g16%
Protein 21 g42%
Cholesterol 80 mg27%
Sodium 1300 mg54%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Someone Else's Reuben

The Flavor of A Reuben Sandwich

When you take a bite of a Reuben Sandwich, you will immediately feel the stiffness of the bread as it has hardened from the broiler.

The Thousand Island has a sweet, mild flavor and the swiss cheese has a slightly bitter flavor. The sauerkraut is a crunchy, salted sour taste. The coarse ground mustard adds a heavy somewhat hot bite.

It adds up to a very delicious combination. For some, the first try may be the beginning of an acquired taste. For the seasoned veteran reuben afficiendo, each Reuben eaten, simply adds to fond memories, and future sandwiches.

My Sandwich

2 slices of Soft Rye, 2 slices of Swiss, 3 slices corned beef, 1/4 cup Thousand Island, 3 tablespoons Bochee Mustard, 1/2 cup sauerkraut and butter spread on outside. 500 Degree oven, broil 7 minutes, flip over.

Be careful when you flip your sandwich over. There is enough fluid on it for it to be quite slick and the meat will slide sideways.

Slowly flip over. It's all in the wrist. Just make sure there are no small, impressionable children within hearing distance of you when you flip. [smile]

How About You

Do you like the Reuben Sandwich and do you have a variation from the norm?

See results

Per Sandwich

  • 2 slices rye bread
  • 4 tablespoons Thousand Island Salad Dressing
  • 2 slices Corned Beef Sliced Thin
  • 2 slices Swiss Cheese
  • 2 tablespoons Dijon Mustard

Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.