Oven-Grilled Reuben Sandwiches
By America's Test KitchenPublished on October 14, 2011
Yield
Serves 4
Ingredients
Before You Begin
Sweet-and-sour cabbage and a zesty mustard-flavored mayonnaise transform this deli classic into something special. “Oven-grilling” allows you to cook the sandwiches all at once (and without turning them) rather than cooking in batches on the stovetop.
Instructions
- 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.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted our Oven-Grilled Reuben Sandwich recipe to include homemade sauerkraut, so we made a quick version by simmering bagged coleslaw mix with vinegar and sugar. We skipped the conventional Russian dressing and used a simple blend of mayonnaise and Dijon mustard. And for the “grilled" part of our Oven-Grilled Reuben Sandwiches recipe, we set the prepared sandwiches on a preheated baking sheet and baked them in a very hot oven.
Before You Begin
Sweet-and-sour cabbage and a zesty mustard-flavored mayonnaise transform this deli classic into something special. “Oven-grilling” allows you to cook the sandwiches all at once (and without turning them) rather than cooking in batches on the stovetop.
Instructions
- 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
0 Comments