Time 8m Yield 1 Number Of Ingredients 5 Steps:
Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices. Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
Time 35m Yield 2-4 serving(s) Number Of Ingredients 7 Steps:
Preheat a waffle iron. Place 2 slices of the bread on a flat work surface. Spread one side of each slice with the Emeril’s Russian Dressing. On 1 slice of bread, stack half of the cheese, ham, and corned beef in layers. Top with the other slice of bread, dressing side down, and push together to form a sandwich. Spread softened butter on both sides of the sandwich and place in the hot waffle iron. Cook until the sandwich is golden brown on the outside and the cheese is melted, about 5 minutes. Remove from the grill and cut into quarters. Serve immediately with the sauerkraut, and repeat with the remaining sandwich.
More about “emerils reuben sandwiches recipes”
Time 1h Yield 2 each, 4-6 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 375. Grease a large baking sheet and set aside. Emeril used his own pizza dough, but I just bought one at the store. Removed sausage from casing and crumble in a large skillet. Cook sausage over med-high until browned. Remove with slotted spoon and drain well on paper towels. Discard all but 1 tbsp of fat from the pan. Add onions, bell peppers and jalapenos. Cook until very soft. Add garlic and Italian seasonings and cook for about another minute. Remove from heat and cool. Divide dough in half. On a lightly floured surface, roll out half of the dough to a large rectangle. Spread half of the cooled sausage mix across the dough leaving an inch border. Layer with half ham, pepperoni, olives, provolone and mozzarella. Beat egg with 1 tbps of water to make an egg wash. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the other dough. Let dough rise for about 20 minutes. Brush top of stromboli with egg wash Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesean cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes. Remove from oven and let stand 10 minutes. Slice thickly and serve. Like I said before, you could probably use different toppings like mushrooms, salami or omit some. Just add what you like!
