Grilled Reuben Sandwich

My mother’s favorite sandwich is a Reuben, and even though she and my dad don’t add a lot of meat to their diet, once in a while I will surprise her with a juicy fat Reuben sandwich.  If you’re unfamiliar with this savory treat, it is made with Rye bread, corned beef, sauerkraut, Swiss cheese and Thousand Island dressing, although some people make it with mustard or mayonnaise.

Since these are made to taste, the amounts of each ingredient is up to you, but here is what you need to make these hearty sandwiches:

Rye bread, or I like the Deli Swirl with Rye and Pumpernickel
Corned beef slices
Swiss Cheese slices
Your favorite sauerkraut, drained very well in a towel
Thousand Island dressing
Butter
Optional: mustard, mayo

While your griddle, frying pan or panini grill is warming up, butter one side of each piece of bread, and then with the butter side facing out, build your sandwich: dressing, meat, cheese and sauerkraut (and any optional ingredients). Then toast for a couple of minutes on each side, or longer depending on the heat of your pan, till it’s nice and lightly crispy, flipping once. I also like to put the lid on my frying pan to keep the heat in, so that the sandwich warms up throughout the inside, and it helps the cheese get nice and “gooey melted.”

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Grilled Reuben Sandwich

Course Sandwich

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Joyful Homemaking

Ingredients

• Rye bread or I like the Deli Swirl with Rye and Pumpernickel
• Corned beef slices
• Swiss Cheese slices
• Your favorite sauerkraut (drained very well in a towel)
• Thousand Island dressing
• Butter
• Optional: mustard (mayo)

Instructions

• While your griddle, frying pan or panini grill is warming up, butter one side of each piece of bread, and then with the butter side facing out, build your sandwich: dressing, meat, cheese and sauerkraut (and any optional ingredients).
• Then toast for a couple of minutes on each side, or longer depending on the heat of your pan till it’s nice and lightly crispy, flipping once.
• I also like to put the lid on my frying pan to keep the heat in so that the sandwich warms up nicely on the inside, and it helps the cheese get nice and “gooey melted.”

Then cut in half (or not), and serve with a pickle, and you have yourself a rich, tangy, luscious sandwich that is a savory treat!