Grilled Mini Reubens

By Erika on August 19th, 2012 / / No Comments

 

My mother’s favorite sandwich is a Reuben but finding a great Reuben is a rare happening – you might like this version she’s made for friends over the years! She’ll divulge her secret to a great Reuben if you keep it secret!! Ps…you must have a griddle or grill pan…here’s her recipe:

Yield: Makes 6

Grilled Mini Reubens

Ingredients

  • Loaf of good Jewish rye bread whole (seeds or not)
  • 1 1/2 cups Sauerkraut
  • Butter-flavored Pam
  • 3/4- 1 pound Thinly sliced high quality corned beef – steamed
  • Thousand Island dressing (recipe to follow)
  • 12 slices Swiss cheese
  • Butter

For Thousand Island Dressing :

  • 1/2 cup mayonnaise
  • 3 Tablespoons ketchup
  • 1/2 Tbsp minced white onion (less or not)
  • 1/2 Tbsp sweet relish
  • 1/4 Tbsp dill relish
  • 1/4 Tsp sugar

Instructions

  1. Heat oven to 400′ and throw in whole rye bread – bake until crusty, around 10 minutes – remove and cool so it is easy to slice for sandwiches. At the same time steam corned beef quickly in steamer.
  2. Mix all ingredients for the thousand island and set aside.
  3. And…THE SECRET: spray a little butter flavored Pam on the griddle and GRILL the drained sauerkraut, turning until it is very slightly browned – not only does this dry the kraut out a bit (not too much) but it subtly intensifies the flavor! After trying this you won’t want to put “raw” sauerkraut on your reubens again!
  4. Slice 12 slices of rye bread. Using a large cookie cutter, cut 12 rounds out of the of the slices. Do the same with the swiss cheese. Lay out bread and spread with thousand Island dressing, lay Swiss cheese on all 12 pieces of bread. Divvy up the corned beef and put 6 pieces of bread. Spread a bit of Thousand Island dressing on meat. Divvy up the sauerkraut and lay on meatless side of bread. Close up the sandwiches
  5. On the top slice of each Reuben spread butter, flip the sandwich onto the griddle taking care not to mess up the Reuben and then butter the bread facing you. Grill on the cleaned griddle for 6 or 7 minutes and turn. Put something heavy on each sandwich and cook another 4-5 minutes until the cheese has melted and the sandwich is a nice color.
  6. Turn Reubens out onto a plate and serve.

 

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