I am slowly emerging from a flu stupor. I got hit hard. Not much has looked appetizing for the past 48 hours, but photos of this sandwich make my mouth water. If you know me well, you know that I LOVE grilled cheese sandwiches. I love anything Reuben, too, so what better way to enjoy both?Read More
Today is Martin Luther King, Jr. day, hence no school or work. Dan and I brought the boys to Grandma's house for a few hours and sneaked away to see a movie (a rare but cherished treat!). Have you seen American Sniper yet? I can say with all honesty that it was one of the best, but also one of the most heart-wrenching and saddest movies I have ever watched.Read More
This is Week #45 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
You all know about my love for salads and vegetables, but I have another love to confess: sandwiches. One of my long-term goals is to write a sandwich cookbook because there are endless options when it comes to stacking ingredients between two pieces of bread. One of my favorite and most indulgent sandwiches is The Reuben. Mmmm, is there anything better than sauerkraut with corned beef and dressing and cheese? So needless to say, I have been very excited to make this recipe. I was very pleased with the outcome. This sandwich is a new favorite!
In a medium bowl, toss together:
One 1/2-pound green cabbage, thinly sliced (4 cups)
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
Let stand, tossing occasionally, until softened, 30 minutes.
Heat a griddle (or Panini press). Arrange four 4x6-inch focaccia pieces (split) on a work surface, cut side up.
Slice eight 1/4-inch-thick slices of Gruyere cheese (4 ounces).
Set aside 1/2 pound thinly sliced corned beef.
In a small bowl, combine:
1/4 cup ketchup
1/4 cup mayonnaise
Layer the sandwiches:
A slice of Gruyere
Corned beef slices
Remaining slices of Gruyere
Spread outsides of focaccia with butter and place on the griddle. Cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, 6 minutes. Halve the sandwiches and serve immediately.
I adore Reuben sandwiches. Years ago, I lived a few blocks from a divey little restaurant in Omaha that made the world's best Reubens. Strangely enough, in an attempt to find the name of the restaurant, I discovered that the Reuben sandwich originated in Omaha!Read More
A popular sandwich, the Reuben is perfect as a dip too! Supremely addicting, and really easy to make with two kinds of cheese, corned beef and chips or crackers! Sure to be a crowd favorite!
I have seen at least a dozen different variations of reuben dips, and I have made a handful of them. A few years ago, my supervisor brought this variation to a work gathering and it was by far the best I had ever tasted. I begged and pleaded for the recipe, and she gave it up! My husband and I make it a couple times a year and every time we do, it does not last long. It is supremely addicting! Love the recipe, but don't want the fuss? Check out this Crockpot Reuben Dip recipe. Just throw in the ingredients and walk away! Either way you choose, your taste buds will not be disappointed!
Preheat oven to 350 degrees F.
In a medium bowl, combine:
2 2-oz. packages Buddig corned beef (it's easier to chop the slices up beforehand, but I tend to be lazy and use the edge of my spoon to cut them into pieces)
One 8-oz. package cream cheese
1/2 cup saurkraut
1/2 cup sour cream
1 cup grated swiss cheese
Mix it all up.
And throw it into a lightly greased baking dish.
Cook in preheated oven for 15-20 minutes.
My favorite thing to eat this dip with is bread. Pumpernickel, rye or even pump-rye are my favorites. Crackers work, too. Or just a large spoon.