Recipe Cottage


LOCATION: Recipes >> Sandwiches >> Reuben 03

Print this Recipe    Reuben 03

Reuben Sandwiches

Rye bread slices
softened butter
Thousand Island dressing
sauerkraut, drained well and heated
Swiss cheese slices, one for each sandwich
mustard of choice, optional
thin slices of corned beef

Place a 3-lb corned beef brisket in a large stockpot and cover it
with water. Heat to boiling, then reduce the heat, cover the pot
and simmer for about 1-1/2 to 2 hours, until tender. You can also
add onions for more flavor, and if you're doing it for a meal,
carrots, potatoes and cabbage can also be added towards the last
20 minutes of cooking. When it is done, I like to place it on a
baking sheet and smother the top of it with a mixture of Creole
mustard (I use Zatarain's) and brown sugar. Bake it for about
15-20 minutes to create a glaze. Now you've got the perfect corned
beef for reubens.

Spread the softened butter over the outside of each slice of bread,
such as for grilled cheese sandwiches. Spread the Thousand Island
dressing on the inside top half of bread. Spread mustard on bottom
half, if desired. Place sliced corned beef on the bread, put
sauerkraut on top and top with a slice of Swiss cheese and the
bread. Heat a non-stick pan over medium heat and grill the sandwiches
for about 2-3 minutes on each side, pressing down to flatten a bit
with a spatula, until they are nicely browned and the cheese is


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.