Ingredients with Measurements:
- 1 pound salt beef
- 4 bagels
- 1/2 cup sauerkraut
- 4 slices Swiss cheese
- 1/4 cup Thousand Island dressing
- 2 tablespoons butter
Special equipment needed:
- Large pot
- Oven or toaster oven
- Skillet or griddle
Step-by-step instructions:
1. Preheat oven or toaster oven to 350°F.
2. In a large pot, cover the salt beef with water and bring to a boil. Reduce heat and simmer for 2-3 hours, until tender.
3. Remove the salt beef from the pot and let it cool for a few minutes. Slice it thinly against the grain.
4. Cut the bagels in half and toast them in the oven or toaster oven until lightly browned.
5. In a skillet or griddle, melt the butter over medium heat. Add the sliced salt beef and cook for 2-3 minutes until heated through.
6. To assemble the bagels, spread Thousand Island dressing on the bottom half of each bagel. Top with sauerkraut, Swiss cheese, and the heated salt beef.
7. Place the bagels on a baking sheet and bake in the oven for 5-7 minutes, until the cheese is melted and bubbly.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours for the salt beef, 10-15 minutes for the bagels
Temperature:
Oven or toaster oven: 350°F
Skillet or griddle: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Total fat: 28g
Saturated fat: 13g
Cholesterol: 130mg
Sodium: 2200mg
Total carbohydrates: 39g
Dietary fiber: 3g
Sugars: 6g
Protein: 35g
Substitutions for ingredients:
- Corned beef can be used instead of salt beef.
- Rye bread can be used instead of bagels.
- Russian dressing can be used instead of Thousand Island dressing.
- Provolone cheese can be used instead of Swiss cheese.
Variations:
- Add sliced tomatoes or avocado for extra flavor and nutrition.
- Use pastrami instead of salt beef for a different flavor.
- Make a Reuben-style salad by skipping the bagel and serving the salt beef, sauerkraut, and cheese over a bed of lettuce.
Tips and tricks:
- Make sure to slice the salt beef thinly against the grain for maximum tenderness.
- Toasting the bagels before assembling the sandwich will prevent them from getting soggy.
- For a crispier bagel, broil the assembled sandwich for a minute or two instead of baking it.
Storage instructions:
Leftover salt beef can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the salt beef, place it in a skillet or microwave-safe dish and heat until warmed through.
Presentation ideas:
Serve the Reuben-style salt beef bagels on a platter with a side of pickles and potato chips.
Garnishes:
Garnish the bagels with fresh parsley or chives for a pop of color.
Pairings:
Serve the Reuben-style salt beef bagels with a side of coleslaw or potato salad.
Suggested side dishes:
- Coleslaw
- Potato salad
- Pickles
- Potato chips
Troubleshooting advice:
- If the bagels are too hard to slice, microwave them for a few seconds to soften them up.
- If the cheese is not melting, broil the sandwich for a minute or two instead of baking it.
Food safety advice:
Make sure to cook the salt beef to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
The Reuben sandwich is believed to have originated in the early 20th century in Omaha, Nebraska. It is named after a local grocer, Reuben Kulakofsky, who is said to have created the sandwich for his poker buddies.
Flavor profiles:
The Reuben-style salt beef bagel is a savory and tangy sandwich with flavors of salt beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
Serving suggestions:
Serve the Reuben-style salt beef bagel for lunch or dinner with a side of coleslaw or potato salad. It is also a great option for a party or game day gathering.
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