Video: How to Make a Reuben - Allrecipes.com

Video: How to Make a Reuben

Make a deli-worthy toasted Reuben in your own kitchen. It’s fast and easy!

 
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The combination of corned beef, sauerkraut, Swiss cheese, and tangy dressing on rye bread is a deli and diner classic. In this video, you’ll learn how to assemble and grill in your own kitchen a deli-worthy toasted Reuben sandwich, one that combines exciting flavors of sweet, savory, and sour!

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Comments

 
 
Joko 
Mar. 17, 2014 10:54 am
HELPI am having trouble saving a recipe the Reuben a andwich.is it is because it is a video?
 
goebs 
Mar. 17, 2014 10:00 am
I agree cook your own brisket for many more samiches.
 
chef flipper 
Aug. 6, 2012 8:01 am
I agree with Dehietyi about the almost shaved corned beef from the deli. This makes the beef tender also krout in a jar is the best.
 
CrazyFrazey 
Mar. 21, 2012 4:37 pm
I hope I don't scare anyone when I say that I make a Ruben with the canned corned beef. I slice it kinda like spam and quickly heat it in a skillet with the kraut in the same pan. Put everything on pumpernickel bread with thousand island dressing and watch out. Delicious! I've tried corned beef from the deli and I have been disappointed with the tenderness. This is an easy alternative and is surprisingly tasty.
 
Kupupandaway 
Mar. 9, 2012 6:20 pm
The George Forman electric grill is just right for this.Make the sandwich as explained right on the grill; butter the top piece of rye/pumpernickle close the top and plug it in. 3-5 min to perfection.Dill pickle side is a must.
 
Guido 
Mar. 7, 2012 11:17 am
What will make this even better is if you thoroughly heat the corned beef in the pan first and set aside, then heat the sourkraut in the same pan and get the little bits of corned beef of the bottom of the pan with the moisture from the kraut and set that aside, then you build your sandwich. Trust me, this will make it even better.
 
Dec. 16, 2011 11:27 pm
Just finished making a reuben according to this video. Very, very good!!! It is a hit in our family. I agree wholeheartedly with Dehietyi: Sauerkraut from a jar is much better... I made one change: I put the butter in the cast iron skillet, let it melt, and then "granny toasted" the sandwich on both sides with butter.
 
Nov. 12, 2011 1:01 pm
@Gass it's easy. Pick up some corned beef from a deli; I like mine cut thin almost shaved. Some Swiss cheese; again thin cut. Some Rye bread; I like to use a pumpernickel/rye blend. Sauerkraut in a JAR not a can; the canned stuff is horrible. A classic Reuben calls for Russian dressing. If you cannot find it 1000 island dressing will work equally as well. Get a saute pan add a little butter and corned beef with some Sauerkraut. When it's heated through move to the side of the pan and add a little more butter and 2 slices of the rye bread. Put the Swiss cheese on the rye and wait till it melts. Add the corned beef/Sauerkraut mixture to one slice of bread and put dressing over it then add the other slice. Plate and enjoy!
 
gass 
Sep. 27, 2011 2:02 am
hello will you please write down for me the ingredients of the Reuben and send it to my email address, sounds delicious and I would like to try it.thank you in advance.
 
 
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