Photo Source – Google
This is my personal Reuben sandwich Recipe from the deli that I owned and still make them this way today. If you have a nice size flat solid surface griddle for your outside grill, that’s perfect! Or for inside – use an electric griddle.
- Reuben sandwiches are typically made with rye bread. I like to use the marble rye but you can use any type of bread you would like. (2 slices per sandwich)
- My favorite meats to use are: Thinly sliced Peppered pastrami and lean corned beef – Using one or both – using a ¼ to 1/3 lb per sandwich (I like piling the meats high!)
- American Swiss Cheese (2 slices per sandwich) Regular Swiss can be used, too.
- Sauerkraut -½ cup or a little more– the type of sauerkraut is going to be your personal choice. Mine is Bavarian which has a touch of sweetness with the tart and has caraway seeds. (Yummy!)
- My favorite dressing is Thousand Island dressing (if you like a little sweet) or Brown Spicy Mustard (if you like it on the tart side) each works well on the Reuben.
On a bigger sized (325 degree) hot griddle….brush with a light coat of oil of your choice (so nothing will stick). Visually, we are dividing the griddle in thirds. Making one sandwich at a time, place your sauerkraut on first one-third, meat(s) on the middle third and the 2 slices of rye bread on the outer third. Getting everything piping hot and your bread lightly toasted is our objected.
For assembly: lay a slice of cheese on one slice of grilled bread. Place your HOT sauerkraut down first (on top of the cheese) then add the dressing of choice (my dressings are kept in a squeeze bottle so I can easily apply). Next, add your HOT grilled meats, and then top with the remaining slice of cheese…then another slice of grilled bread. Leaving the sandwich on the grill a little longer, turning once…allows the cheese to melt into the meat(s) and sauerkraut. (This forces the moisture from the sauerkraut to stay inside the sandwich and away from the bread) This assembly will need to go fast…so be prepared. If you see your bread getting too dark then move it off to the side and assemble there…but put back on the grill when totally assembled to heat the cheese. Slice in half and serve. You will find that this is a tasty way to make Reuben sandwiches …and you will want to serve them often. Adds chips and a pickle spear and you have a great meal.
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BLENDER SALSA RECIPE
A salsa recipe that is fast and taste great!
1- 14 oz can diced tomatoes
1- 10 oz can original Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
I came across this recipe. Loved the ease of it and would certainly be tasty as dessert – Lady E Cooper
- Using pre-packaged lemon pudding mix combined with fresh lemon zest for extra flavor then finished off with a light lemon glaze.
- To save time, assemble the night before, store in the refrigerator and bake the next morning.
- 1 cup packed brown sugar
- 1 tablespoon grated lemon peel
- 1 box (4-serving size) lemon pudding and pie filling mix (not instant)
- 2 cans (16.3 oz each) Pillsbury Grands -Flaky Layers Butter Tastin’ refrigerated biscuits
- 3/4 cup butter or margarine, melted
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- 1 to 2 drops yellow food color
- Heat oven to 350°F. Generously spray 12-cup fluted tube or bundt cake pan with cooking spray.
- In large bowl, stir together brown sugar, lemon peel and pudding mix.
- Separate both cans of dough into 16 biscuits. Cut each into fourths; place in another large bowl. Add melted butter; toss to coat, making sure each piece of dough is covered with butter. Roll each piece in pudding mix mixture; place in pan.
- Bake 25 to 30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
- In small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency. Add enough food color for desired yellow color; mix well. Drizzle glaze over warm monkey bread. Serve warm; pull apart to serve. Store in airtight container in refrigerator.
For a less tart glaze, simply make the sugar glaze with water instead of lemon juice.
Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave
*A special thank you to Pillsbury and Angie McGowan of Eclectic Recipes*