Reuben sandwich/Recipes: Difference between revisions

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imported>Hayford Peirce
(replaced the generic recipe from a specific one in The Fanny Farmer Cookbook, 12th Edition, page 291)
imported>Hayford Peirce
(beginning to add the NYT recipe)
Line 22: Line 22:
#Cook the sandwich on each side in the hot butter until the cheese melts.
#Cook the sandwich on each side in the hot butter until the cheese melts.
#It can also be cooked in a sandwich toaster.
#It can also be cooked in a sandwich toaster.
}}
{{recipe
|align=  center
|name=    New York Times Heritage Cook Book Reuben sandwich
|howmany= 1
|what=    sandwich
|notes=  This recipe from the New York Times Heritage Cook Book, by Jean Hewitt, G.P. Putnam's Sons, New York, 1972, page 50, is unusual in that even though the book is divided into regional sections such as Northwest and Southwest, the Reuben sandwich, in the Northeast section, does ''not'' contain either Russian or Thousand Island dressing.
|ingredients=
*3 pounds raw corned beef
*1 one-pound-eleven-ounce can sauerkraut
*20 to 24 slices rye bread with caraway seeds
*butter
*1 pound sliced imported Swiss cheese
|preparation=
#Put 1 slice of the corned beef and the slice of Swiss cheese onto 1 of the pieces of bread.
#Next put the sauerkraut and the Russian dressing on top of the corned beef, spreading it evenly.
#Finally layer the second slice of corned beef and the other piece of bread on top.
#Melt the butter over medium heat in a skillet or frying pan.
#Cook the sandwich on each side in the hot butter until the cheese melts.
#It can also be cooked in a sandwich toaster.
}}


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

Revision as of 17:17, 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: {{{categories}}}
Related recipes: {{{related}}}


New York Times Heritage Cook Book Reuben sandwich

Yields

1

sandwich

Ingredients
 
  • 3 pounds raw corned beef
  • 1 one-pound-eleven-ounce can sauerkraut
  • 20 to 24 slices rye bread with caraway seeds
  • butter
  • 1 pound sliced imported Swiss cheese
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 recipe from the New York Times Heritage Cook Book, by Jean Hewitt, G.P. Putnam's Sons, New York, 1972, page 50, is unusual in that even though the book is divided into regional sections such as Northwest and Southwest, the Reuben sandwich, in the Northeast section, does not contain either Russian or Thousand Island dressing.

Categories: {{{categories}}}
Related recipes: {{{related}}}


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

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