Recipe by COLETTE G.
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
deli sliced corned beef
Thousand Island dressing
I followed the recipe pretty closely but used some reviewers suggestions. I drained the sourkraut but didn't rinse it, because we like the tangy taste of the sourkraut. I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of swiss cheese, sliced Pastrami from the deli and then topped with sourkraut. I cooked them on my George Foreman grill until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sourkraut in the middle wasn't very warm. Next time I make these I will warm the sourkraut in the microwave first and maybe add another slice of swiss too! If you like Rueben sandwiches you will love this one!
I work as a grill cook at Cracker Barrel, and while the Reuben is one of the most annoying things to make at a busy time, It doesn't take nearly 45 minutes to make. Maybe 5 at most from start to finish. If this recipe works for you, then good. However, we do it quite differently. We start off by putting approximately 1/4 cup sauerkraut (we never measure it, we just grab some) on the grill, and a bag of about the same amount of chip corn beef on top of that. Then we put two pieces of bread down with some butter, and put two pieces of swiss cheese on each piece of bread. Once the sauerkraut and beef has heated up for a minute or two, we put it on one piece of bread, and put the 1000 island dressing on the other piece. As I said before, it shouldn't take more than 5-10 minutes to make.
Great sandwich. The only change I made was to heat the sauerkraut in the microwave for 20 seconds before adding to the sandwich. I like my sandwich warmed all the way through. Thanks.
These were great. I used George Foreman grill, which was easy and quick. I don’t like soggy bread, so I put the dressing and sauerkraut between the meat and cheese. I also only used one slice of cheese per sandwich.
A good mustard is the way to make a Reuben. Down in south Alabama we did not start hearing about this thousand island business until about 10 years ago.
So good, but grilling each side on medium heat for 15 minutes each?! The bread would have been charred! Mine were perfectly browned at about 5-6 minutes per side. I would recommend keeping a good eye on your bread and toast it to your liking. Great recipe.
Hubby and I love this sandwich. I like to use the sweeter "bavarian style" sauerkraut with the caraway seeds. Somtimes I change it up and use mustard instead of thousand island dressing.
Great sandwich! The classics never die! This was so good and so easy to make. If you use good quality ingredients you'll end up with a wonderful sandwich. I used "Thousand Island Dressing II" from this site. Perfect for a quick lunch - YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Reuben Sandwich II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 363
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a classic corned-beef deli sandwich.
It’s Chef John’s tasty take on a classic Chicago-style beef sandwich.
Make a deli-worthy toasted Reuben in your own kitchen. It’s fast and easy!