I'm craving a Reuben Sandwich, It has been soooo long ago since I've had or made one. Can't remember if it is pumpernickel or rye bread. How do you make yours?
Oh, thanks! Now I'm craving one. We may go out for lunch saturday. The restaurant we usually go to, has the best philly beef melt. but I'm thinking it will be a reuben this time. they are good there too. Dottie
Thanks everyone, too bad I have to go to the store to fulfill this craving! Both breads sound good but when I read nodagals out loud DH said I make them with pumpernickle.
Should have asked him first! Sorry if I have ya'll craving reubens too! LOL Cheryl
Can I post my favorite recipe for Reuben Casserole??
Thanks, I didn't think ya'll'd mind :-P
Ingredients: 1 lb. corned beef, shaved or grated 3/4 lb. swiss cheese, grated 2 cans sauerkraut, drained 1/2 c. Thousand Island dressing 1/2 c. mayonnaise
How to Prepare: Preheat oven to 350.
Spread drained sauerkraut in a 9"x13" baking dish. Cover with shaved or grated corned beef. Sprinkle with swiss cheese.
In a small bowl, mix mustard or thousand island dressing together with mayonnaise. Spread mixture on top of cheese in the baking pan. (I always double this part, 'cause I LOVE the gooeyness!)
Bake at 350 for twenty minutes or so, until cheese is hot and bubbly and casserole is warm through.
Rye bread put butter on and put in skillet to grill, then lay on swiss cheese..the corned beef...a spoonfull of bavarian kraut..then drizzle thousand island dressing...then do it all again(be sure and grill the middle piece of bread first...then flip to do the last piece of bread......Yummy. I used to be an asst chef at a country club and this is how we did it! Marla
1 - 14 oz. can of Frank's sauerkraut -gotta be Frank's 2 strips of bacon 1 yellow onion (baseball size)
Drain the kraut, rinse the kraut. Put the kraut into a pot. Fill the can with water and put it into the kraut pot. Add the bacon - just push it down into the water. Put the onion in the middle and push it under the water. Simmer for about 1 hour.
Remove the onion - it is used up by now.
Stir to break up the bacon into the kraut.
That's it. If you make it a day before you serve it, even better. This is a recipe from my German Grandma and I am old so you know how old the recipe is.....
Read my first post, please, then this. Pumpernickle bread works best for a rueben. When I construct the sandwich, Swiss cheese, the sauerkraut and some thousand island dressing. You can use another, lighter dressing I suppose, but thousand island works very well, or no dressing at all is also good.
I butter the outside of the bread, build the sandwich and grill or saute it in a pan, turning it when the first side is done. You can also do as I described, place in foil, and bake in a 325 oven for about 45 min. The oven thing is good when you are serving a crowd. You can do several at the same time.
I always grilled my rueben in butter in the frying pan, but when I was at my daughter's over Chistmas she toasted the bread in the toaster, then combined the rest of the sandwich and stuck it in the microwave for a few minutes to melt the cheese and warm it up, then buttered the top and it tasted as good as my way.
ronf-yES we still make our own kraut, We have Mother-in-laws cutter. We make it in the kraut and let it ferment for 6 wks or soin a crock, and then can it. I have tried the boughten and it doesn't seem to have the taste. We make about 40/50 quarts every onther year and share some of it. This year I taught the young neighbor girl how to make it.
deemarie5500
grammahony
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