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Panini Rubén in a pan » Simple and Healthy Recipe! ✅

Bring home classic gourmet flavors with this simple method: layer thinly sliced ​​corned beef, original Swiss cheese, and spicy sauerkraut on 100% Arnold®, Brownberry®, or Oroweat® whole grain buns, then bake in a rimmed pan . It’s a convenient way to make a lot of hot and tasty sandwiches in a very short time.

He obviously wouldn’t be a Reuben without that distinctive dress. We balanced the sweetness of the pickle ketchup dressing of a traditional Russian dressing with a dash of apple cider vinegar, a little extra horseradish, and a touch of cayenne pepper. These flavors, in addition to corned beef and hearty Arnold®, Brownberry®, or Oroweat® whole grain sandwiches (which are simply baked and perfectly shaped to hold all those super delicious juices and flavors), are perfect for a lunch or a dinner. for days after.

As a bonus, these sandwiches freeze surprisingly well. Simply remove the cover, then wrap the individually assembled baked scones in foil and place in a zip lock bag. They will last in the freezer for up to a month. To serve, thaw completely, warm in a low oven, then add seasoning for the complete experience. -Sarah Wharton

This recipe is shared in collaboration with Arnold®, Brownberry®, and Oroweat®. – Publishers

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Reuben sandwiches in the skillet

  • 12 Arnold®, Brownberry®, or Oroweat® 100% Whole Grain Sandwiches

  • 2 pounds canned deli meat

  • 1 pound sauerkraut

  • 12 slices of Swiss cheese (about 1 ounce each)

  • 3/4 of mayonnaise

  • 1 small shallot, minced

  • 1/4 cup tomato sauce

  • 2 teaspoons horseradish

  • 2 teaspoons pickle sauce

  • 1 1/2 teaspoons apple cider vinegar

  • 1/2 teaspoon paprika

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon of cayenne pepper

  1. Heat oven to 350°F. Divide buns and place top buns cut side up on a rimmed baking sheet. Place sandwiches cut side up on a second rimmed baking sheet.

  2. Evenly cover the bottom buns with corned beef. Top each with about 1/4 cup sauerkraut and 1 piece of cheese.

  3. Transfer both trays to the oven. Bake top buns until golden brown, about 10 minutes. Bake bottom buns until cheese is melted and meat is heated through, about 15 minutes.

  4. Meanwhile, blend the mayonnaise with the other ingredients. (Total dressing yield is about 1 cup.)

  5. When the sandwiches are toasted, remove from the oven and spread with the sauce of your choice. Remove bottom rolls from oven and top with seasoned rolls. Serve immediately.

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