Best 5 Tilapia Reuben Sandwich Recipes
**Tilapia Reuben Sandwich: A Unique and Flavorful Fusion of Classic Reuben and Tilapia**
Indulge in a culinary delight that combines the classic flavors of a Reuben sandwich with the delicate taste of tilapia. This tantalizing recipe presents a crispy-on-the-outside, tender-on-the-inside tilapia fillet, perfectly complemented by tangy sauerkraut, creamy Swiss cheese, and a flavorful Thousand Island dressing. Served on toasted rye bread, this sandwich offers a harmonious blend of textures and flavors, making it an unforgettable meal.
This article features not only the tilapia Reuben sandwich recipe but also a collection of other delectable tilapia dishes. Explore the zesty flavors of the lemon-herb tilapia, where the fish is infused with a delightful combination of lemon, herbs, and butter, resulting in a succulent and aromatic dish.
For those who prefer a crispy and golden-brown tilapia, the Parmesan-crusted tilapia recipe is a must-try. The tilapia is coated in a flavorful mixture of Parmesan cheese, bread crumbs, and herbs, creating a crispy crust that pairs perfectly with the tender fish.
If you're looking for a healthier alternative, the baked tilapia with lemon and dill recipe offers a light and refreshing meal. The tilapia is simply seasoned with lemon, dill, and herbs, and then baked to perfection, resulting in a flaky and flavorful dish.
For a quick and easy weeknight dinner, the tilapia tacos recipe is a great option. The tilapia is seasoned with a blend of spices and herbs, then pan-fried until crispy. It's served on tortillas with a variety of toppings, such as cabbage, salsa, and sour cream.
And for those who love a classic, the traditional fried tilapia recipe provides a crispy and flavorful dish that's perfect for any occasion. The tilapia is coated in a seasoned flour mixture and then fried until golden brown. It's served with tartar sauce or lemon wedges.
TILAPIA SANDWICH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.
- Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.
- Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce.
- Mix the mayonnaise, relish, dill, mustard and hot sauce together in a small bowl. Cover with plastic wrap and refrigerate 1 hour before serving.
REUBEN SANDWICH
Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben's delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin's leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today's Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, sandwiches, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
- Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 704 milligrams, Sugar 4 grams, TransFat 0 grams
REUBEN SANDWICH II
These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!
Provided by COLETTE G.
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a large skillet or griddle on medium heat.
- Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
- Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.
Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 g
TILAPIA REUBEN SANDWICH
Ok ... everyone is familiar with reubens ... and southerners know the grouper reuben which is very good. Well for some, grouper is very expensive and sometimes not always available. So here is my twist. This is a great double decker sandwich, still grilled with all the traditional flavors and a little twist. This sandwich is so big it is great as a main course or just cut in half and served with a side of soup. A creamy potato soup or any favorite would make this dinner.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 20m
Yield 4-8 full or half sandwiches, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Kraut -- Lets get the sauerkraut layer started. Add 1 teaspoon of the butter to a small saute pan and melt on medium high. Add the onions and caraway and cook until soft and slightly golden brown, Maybe 4-5 minutes. Add the sauerkraut (drained) and let simmer on medium low until every thing is combined and some of the liquid reduces.
- Fish -- First the fish should be taken out of the fridge so they are close to room temperature Then in a pie pan or small dish add the flour, cayenne, salt and pepper. Dip the fish in the flour mixture and coat both sides, just to get a light coating. This is not a heavy crust, just a light crust is all.
- Saute -- In a large saute pan, add 1 tablespoon of the butter and bring to medium high heat. Saute the fish until golden brown on each side. They will only take 2-3 minutes per side. Remove and let cool for just a minute or two.
- Use a fork and lightly break up the fish, not flaked like canned tuna, just break it up lightly so it isn't "one whole piece" on the sandwich.
- Sandwich -- Now build the sandwich, 1 slice of bread topped with thousand island dressing (go easy on the dressing), cheese, fish, then top with a couple of spoons of the sauerkraut and onions. Next, a slice of cheese and bread with thousand island spread on the inside, then repeat. Topped with more thousand island (again go easy), cheese, fish, sauerkraut, cheese and the final bread for the top.
- Remember this is a double decker sandwich so don't make the layers too thick.
- Grill -- In a saute pan or grill pan. Spread the outside top and bottom with a light "smear" of butter and grill on medium to medium low to toast the outside and get nice and golden brown. As they grill I like to cover so the cheese melts. Use a large lid or just a piece of foil will work fine, just don't grill on high, let it go slowly. Cut these in half and serve 1/2 per person they are big and delish!
PAN FRIED TILAPIA SANDWICH
Tilapia is grilled with butter, Old Bay seasoning, and garlic, and then set atop toasted multigrain bread with melted pepper jack cheese and a sauce of mayo, dill relish, red onions, tomato, and a piri piri kick.
Provided by NAN13
Categories Seafood Fish Tilapia
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Stir together the mayonnaise, onion, tomato, relish, and piri piri in a small bowl. Season to taste with salt and pepper, and set aside.
- Season the tilapia fillets on both sides with the seafood seasoning and garlic powder. Melt the butter in a skillet over medium heat. Cook the tilapia fillets until they are golden brown on both sides and no longer translucent in the center, 2 to 3 minutes per side. Place two slices of pepperjack cheese on top of each fillet, cover the skillet, and cook until the cheese has melted.
- Place each tilapia fillet onto a slice of toasted bread, spread with the reserved sauce, then top with the remaining slices of bread.
Nutrition Facts : Calories 798.3 calories, Carbohydrate 31.5 g, Cholesterol 142.7 mg, Fat 55.3 g, Fiber 5.4 g, Protein 43.7 g, SaturatedFat 21.5 g, Sodium 1307.6 mg, Sugar 6 g
Tips:
- Use fresh tilapia fillets. Fresh fillets will have a mild, flaky texture and a clean, briny flavor. Avoid fillets that are frozen or have a slimy texture.
- Season the tilapia fillets well. Tilapia is a mild-flavored fish, so it's important to season it well before cooking. You can use a variety of seasonings, such as salt, pepper, garlic powder, and paprika.
- Cook the tilapia fillets until they are cooked through. Tilapia is cooked through when it is opaque and flakes easily with a fork. Avoid overcooking the fish, as this will make it tough and dry.
- Use a good quality bread for the sandwich. The bread should be sturdy enough to hold up to the fillings, but it should also be soft and fluffy. A good option is a hearty rye bread or a sourdough bread.
- Pile on the fillings. The more fillings you use, the better the sandwich will be. Some classic fillings for a Reuben sandwich include sauerkraut, Swiss cheese, and Thousand Island dressing.
Conclusion:
The tilapia Reuben sandwich is a delicious and easy-to-make meal that is perfect for lunch or dinner. It's a great way to use up leftover tilapia fillets, and it's also a fun and creative way to serve fish. With its flaky fish, tangy sauerkraut, melted cheese, and creamy dressing, the tilapia Reuben sandwich is sure to be a hit with everyone who tries it.
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