Reuben Sandwich II

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Servings: 1
  • About This Recipe

    “Grilled Reuben Sandwich”


  • 4slicescorned beef
  • 1sliceswiss cheese
  • 2slices dark rye or 2slicespumpernickel bread
  • 4tablespoonssauerkraut
  • 1 1/2 tablespoonsthousand island dressing
  • 3tablespoonsbutter
  • Directions

  • Put two slices corn beef and 1 swiss cheese on one piece of bread.
  • Heap on sauerkraut, spread dressing over sauerkraut.
  • Put on other 2 slices of corned beef, top with other piece of bread.
  • Melt butter in skillet or on griddle over medium heat, grill sandwich on both sides
  • serve warm.
  • Reviews

  • “My family tried these tonight for dinner. My fiancee said these were great, the kids didn’t like them, but I liked them. They aren’t as good as Arby’s but they are good and we will have them again. We tried the recipe basically your way next time we will tri it Tops way. We did not toast our bread. We only used 2 slices of corned beef which my fiancee says is best warmed, 2 slices swiss cheese, 2 tbl sauerkraut, and 2 tbl thousand island dressing. My copy of this recipe is slightly different. I got my copy of this recipe from Tops courtesy of National Cattlemen’s Beef Association. The copy of this recipe I have is slightly different. The recipe calls for 1 pound thinly sliced deli corned beef or leftover cooked corn beef, 2 tbl butter – softened, 8 slices marbled rye or pumpernickel bread, 8 slices swiss cheese, 1 – 1/2 c sauerkraut, well drained, 1/4 cup thousand island dressing (opt). The cook directions are about the same except to cook it 4-6 minutes. Thanks for posting a good recipe. Christine (internetnut)”

  • “Broke out the trusty George Foreman and my roommates devoured them!Thanks!”

  • “Delicious!!!! Used homemade Reuben Bread. MMMMM!”

  • “I used light rye bread and served the sandwich with additional dressing for dipping, with a side of deli dill pickles and potato chips. Very good, thanks for sharing the recipe. “

  • “I made these the other night with the left-over corned beef from the night before.I knew my husband liked rueben sandwiches butI wasn’t sure if my children would…they loved it and now want me to make it again. I made it with deli rye for their sake, but next time I’ll make it with the dark rye. I’m pretty sure they will like it.Thank you for posting.Rachel Castle”

  • “You have the best recipe that there is for a Reuben. I wouldn’t change a thing. I just made them with some french fries, and that was the perfect lunch!”

  • “I made this using the panini grill, and spread mayonnaise on the outside of the pumpernickel bread instead of melting butter in a pan.I also spread dijon mustard on the inside of one piece of bread before putting the corned beef on it.A hearty, and messy (equals finger licking!) meal.”

  • “I’m not big on black breads, so I used sourdough.Terrific!Try sprinkling a bit of garlic powder and a touch of ground red pepper on the butter on the outside of the bread before you grill it.”