Reuben sandwich/Recipes: Difference between revisions

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imported>Hayford Peirce
(put in the ingredients and preparation)
imported>Hayford Peirce
(replaced the generic recipe from a specific one in The Fanny Farmer Cookbook, 12th Edition, page 291)
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{{recipe
{{recipe
|align=  center
|align=  center
|name=    Reuben sandwich
|name=    Fanny Farmer Reuben sandwich
|howmany= 1 or more
|howmany= 1
|what=    servings
|what=    sandwich
|notes=  This is a typical recipe
|notes=  This is from the classic American compendium, The Fanny Farmer Cookbook, Twelfth Edition, Revised by Marion Cunningham with Jeri Laber, Alfred A. Knofp, New York, 1980, page 291
|ingredients=
|ingredients=
*[[Corned beef]]
*2 slices corned beef
*[[Thousand Island dressing]] or [[Russian dressing]]
*1 slice Swiss cheese
*[[Sauerkraut]]
*2 slices dark rye or pumpernickel bread
*[[Swiss cheese]], sliced thin
*4 tablespoons sauerkraut
*[[Butter]], softened
*1½ tablespoons Russian dressing
*[[Rye bread]] (swirled rye bread makes an appealing presentation)
*3 tablespoons butter


|preparation=
|preparation=
#Heat a grill pan, or skillet, while preparing the sandwiches.
#Put 1 slice of the corned beef and the slice of Swiss cheese onto 1 of the pieces of bread.
#Spread soft butter on bread slices.  
#Next put the sauerkraut and the Russian dressing on top of the corned beef, spreading it evenly.  
#Layer the corned beef, sauerkraut, and cheese, then spread Thousand Island or Russian dressing on the top bread slice.  
#Finally layer the second slice of corned beef and the other piece of bread on top.  
#Sandwich the bread slices together.  
#Melt the butter over medium heat in a skillet or frying pan.  
#Grill using the preheated pan.  
#Cook the sandwich on each side in the hot butter until the cheese melts.
#Serve warm or cold.
#It can also be cooked in a sandwich toaster.


|categories= American cuisine, Sandwiches
|categories= American cuisine, Sandwiches
|related=
|related= Croque-monsieur
}}
}}

Revision as of 17:04, 9 August 2010

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https://en.citizendium.org/wiki/index.php?title=Reuben_sandwich/Recipes&printable=yes
Recipes associated with the article Reuben sandwich.
Fanny Farmer Reuben sandwich

Yields

1

sandwich

Ingredients
 
  • 2 slices corned beef
  • 1 slice Swiss cheese
  • 2 slices dark rye or pumpernickel bread
  • 4 tablespoons sauerkraut
  • 1½ tablespoons Russian dressing
  • 3 tablespoons butter
Preparation:
  1. Put 1 slice of the corned beef and the slice of Swiss cheese onto 1 of the pieces of bread.
  2. Next put the sauerkraut and the Russian dressing on top of the corned beef, spreading it evenly.
  3. Finally layer the second slice of corned beef and the other piece of bread on top.
  4. Melt the butter over medium heat in a skillet or frying pan.
  5. Cook the sandwich on each side in the hot butter until the cheese melts.
  6. It can also be cooked in a sandwich toaster.
Notes:

This is from the classic American compendium, The Fanny Farmer Cookbook, Twelfth Edition, Revised by Marion Cunningham with Jeri Laber, Alfred A. Knofp, New York, 1980, page 291

Categories: American cuisine, Sandwiches
Related recipes: Croque-monsieur
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