ISO: Grilled Reubens

[bee]

Would any of you have a really special recipe you want to share? I make them all the time but sometimes they just are nothing special.

[bean]

OH! I just got one of those counter magazines (LOL) and Paula Deen has her recipe for those! Maybe on her site? If not, I'll type it up for you. They are called "Mini Reuben’s" and the pic is TDF! ;D

I made a killer onion rye bread the other day, I'll type it up and upload pics as soon as the software is back up.

YUM

[nini]

try these yummy


from foodnetwork's RR

Grilled Split Kielbasa Reubens with Warm Mustard-Caraway Sauerkraut

1 teaspoon caraway seeds
1 pound sack sauerkraut, drained
1 cup beer or apple cider
1/4 cup spicy brown grainy mustard
2 sticks or 1 long folded link kielbasa or turkey kielbasa, 1 1/4 pounds
1/4 stick butter, softened
8 slices marble rye bread
8 slices Emmentaler or other Swiss cheese, deli sliced
1/2 cup sweet red pepper relish

Preheat a griddle pan to medium-high.heat.
Heat a small skillet over medium heat. Toast the seeds a couple of minutes then stir in sauerkraut, beer or cider, and mustard and simmer 10 minutes.

Cut kielbasa into 4 portions and split the sausage pieces in half across, opening them up. Grill the sausages on the hot griddle until crispy on both sides, about 7 to 8 minutes total. Wipe some of the grease off the griddle and drop heat to low.

Lightly butter 1 side of each slice of bread. Build butter-side-out sandwiches of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.

Grill the sandwiches on the griddle until crispy. Cut and serve.
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Spicy Coleslaw Reubens

1 package (10-ounce size) finely shredded cabbage
4 green onions, sliced
1 teaspoon olive oil
1/2 cup Thousand Island dressing
3 tablespoons spicy brown mustard
12 sourdough sandwich bread slices
6 slices Monterey Jack cheese with peppers
1 pound thinly sliced corned beef


Directions:

Saute the cabbage and green onions in hot oil in a large nonstick skillet over medium-high heat 3 to 5 minutes or until cabbage is wilted. Remove from heat, and stir in dressing.

Spread mustard evenly on 1 side of half of the bread slices. Layer evenly with cheese slices, corned beef, and cabbage mix­ ture. Top with remaining bread slices.

Grill sandwiches on a lightly greased nonstick griddle or skillet 3 to 4 minutes on each side or until golden brown.

[bee]

Thanks Nini ~ I think I saw RR make the first one.............I think those would be a good recipe to try!!