Reuben sandwiches are a New York deli classic and a great use for leftover St. Patrick’s Day corned beef. It’s no wonder this sandwich is counted among many people’s favorites. A great reuben with a side of chips and a soda is about as perfect a lunch combo as one can create.
If you’ve never had a reuben sandwich before, we a) are very sad for you and b) think you should stop reading here and run to the nearest deli counter. Are you back? Okay, good, we’re all on the same page about how delicious the reuben is. The origin of the sandwich is unclear. One story credits a grocer in Omaha and one, a deli owner in New York city (I’ll let you guess which side of the fence we stand on). Wherever its true origins, we’re glad it exists because it’s a favorite in our test kitchen.
The grilled sandwich contains a stack of corned beef, sauerkraut, swiss cheese and Russian or Thousand Island dressing layered between slices of buttered rye bread. It’s typically grilled until everything is warm and melted, but we love the way the cheese melts and the bread gets toasty in our panini press. The panini press’s gorgeous grill marks add to the spectacle of gooey, dripping goodness.
You’ll love the panini twist on this New York classic – just don’t try to eat this delicious sandwich without some napkins nearby.
- 8 (1/2-thick) slices rye bread
- 1/4 cup butter, softened
- 1/4 cup thousand island dressing
- 1 pound corned beef, divided into four servings
- 2 cups sauerkraut
- 4 slices Swiss cheese
- Preheat panini press.
- Spread butter on one side of each slice of bread. Spread dressing on other side of bread.
- Place corned beef, 1/2 cup sauerkraut, and 1 slice of Swiss cheese on each slice of bread.
- Cover with remaining 4 slices of bread, butter side up.
- Place 2 sandwiches on panini press. Close lid.
- Cook 3 to 5 minutes or until desired brownness. Repeat with remaining sandwiches.
Pile bread up with your favorite meat, cheese and veggies, and create a satisfying meal in one easy press. The Hamilton Beach® Panini Press Gourmet Sandwich Maker Grill lets you grill hot, delicious sandwiches of any thickness, thanks to a floating lid that expertly presses down onto sandwiches and leaves appetizing grill marks behind.
The Breakfast Sandwich Maker has gotten so popular its spawned cookbooks full of recipes for breakfast sandwiches – and lunch and dinner foods alike! We’re always inspired by the things we see people making in our Breakfast Sandwich Makers, so we are always trying to come up with new ideas you can try at home in your machine.
Since we obviously love reuben sandwiches so much, we knew we had to make one in the Breakfast Sandwich Maker. Happily, it worked like a charm! We love this recipe for a toasty reuben that’s perfect for party snacks, game days, small hands, mid-afternoon snacks or an easy lunch. And now we’re inspired to make reuben everything: nachos, tacos, dips, pizzas…we could go on.
- 2 slices rye bread or pumpernickel
- 1 Tablespoons softened butter
- 2 Tablespoons thousand island dressing
- 3 slices corned beef, precooked
- 1/3 cup cooked cabbage or sauerkraut
- 1 slice Swiss cheese
- Preheat breakfast sandwich maker until green READY/PREHEAT light comes on.
- Use a large cookie cutter to cut bread slices into 2 circles. Butter one side of each bread circle. Spread dressing on other side of bread.
- Lift cover, top ring and cooking plate. Place one bread circle, butter-side down in bottom ring of the breakfast sandwich maker. Top with cheese and cabbage.
- Lower cooking plate and top ring. Add corned beef to cooking plate. Top with remaining bread circle, butter-side up.
- Close cover. Cook 4 to 5 minutes.
- Slide out cooking plate by rotating handle clockwise. Lift cover and rings; carefully remove sandwich with plastic spatula.
Don’t let another morning go by without the Breakfast Sandwich Maker by Hamilton Beach. It lets you enjoy a homemade breakfast sandwich, made your way, in the comfort of your own kitchen. Cleanup is easy because all removable parts go in the dishwasher.