Oven-Grilled Reuben Sandwiches

"For a great homemade Reuben sandwich, make a quick "sauerkraut" by simmering bagged coleslaw with vinegar and sugar, and replace overly sweet Russian dressing with a simple blend of mayonnaise and Dijon mustard. Oven-grilling allows you to cook the sandwiches all at once (and without turning them) rather than cooking them in batches on the stovetop."
 
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photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees.
  • Bring vinegar and sugar to boil in large skillet over medium heat. Stir to dissolve sugar; add coleslaw, cover, and cook, tossing occasionally, until coleslaw is tender, 8 to 10 minutes. Remove lid and simmer until liquid has evaporated, 1 to 2 minutes. Season with salt and pepper.
  • Combine mayonnaise and mustard in small bowl.
  • Spread 1 tablespoon mayonnaise mixture on each bread slice.
  • Layer 1 slice cheese, 1/2 cup coleslaw, 1/4 pound corned beef, and 1 slice cheese on top of bread slice.
  • Top with second slice of bread and compress sandwich with your hands.
  • Repeat to make three more sandwiches.
  • Brush tops and bottoms of sandwiches with melted butter.
  • Transfer sandwiches to preheated baking sheet. Bake until toasted, about 10 minutes. Serve.

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Reviews

  1. This was made for the 'Make it Healthier' game. I made quite a few changes. I've reduced the calories down to 564, the fat down to 28.2, and the carbs down to 34.4. I love Reubins and this was no exception. Ok, it was. The technique of using fresh slaw and cooking it down instead of kraut gives a marvelous new flavor to Reubins. I like mine with mustard (whoever started this thousand island thing anyway? lol) But the addition of some mayo incorporated into the mustard just added peak flavor to the slaw and the sandwich overall. This is definitely a keeper! Thanks for sharing it and allowing it to become Recipe #278406 :) -Bird-
     
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RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
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