The trick is to smoke the meat and not make the meat smoke

TWICE GRILLED REUBEN PANiNi

  Date: June 02, 2011
  Favorite: Panini
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This is the first recipe from a new cookbook Fire It Up by the authors of one of my favorite cookbooks: MASTERING THE GRILL. I wanted to try something quick just to get a feel for the book. This recipe intrigued me as it put several new twists on the classic reuben. First the corned beef is thick sliced, grilled and diced. Also, the bread is brushed with a spread of mustard/mayo and garlic and the bread gets infused with the flavor after it is grilled. Lastly the Russian dressing is made as part of the recipe and is not spread on the sandwich. Instead it is used as a dip so you can have as much or as little as you want. This was a very unique twist on a reuben that I really liked. Another nice thing was how tender the sandwich was, and how easy to eat. I’ve had some reubens where it was tough biting through the corned beef so you end up squeezing all the fillings out trying to eat it. This is a great panini and I look forward to more great things from this cookbook
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Recipe Source:
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Fire It Up
FIire It Up:
Double Grilled Reuben - Page 386
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
  • 1/4 Sheet Pan
  • Foil Wrapped Fire Brick