Campfire Reubens

Campfire Reubens

9
NancyOlson 0

"Started by my mom when I was very young, this sandwich has been a tradition for years on family camping trips. My children and grandchild now insist I make them on all our camping trips. Each person assembles their own sandwich just how they like it, with or without sauerkraut, extra cheese, or any way in-between. Use a permanent marker to label the packets. You'll never want another Reuben that isn't made over a campfire!"
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Ingredients

45 m servings 777 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 777 kcal
  • 39%
  • Fat:
  • 48.9 g
  • 75%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 2637 mg
  • 106%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat a grill for low heat.
  2. Cut 4 large squares of aluminum foil. Place 2 slices of bread side-by-side on each piece of foil. Spread the bread slices with Thousand Island dressing. Evenly divide the corned beef, Swiss cheese, and sauerkraut among the bread. Top with a second slice of bread to make a sandwich. Wrap the foil snugly around the sandwich to make a sealed packet.
  3. Place the packets on the preheated grill. Cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

I have never liked the rye bread that local eateries use for reubens. The pumpernickel is why I tried this. I bought deli corned and roast beef, turkey and ham(kids are picky). Also used swiss, ...

Most helpful critical review

This method reuined my ruebens, so I had to make a second batch with the skillet method. I was drawn to grilling because I do not have a large enough non-stick skillet to cook 2 sandwiches. I fo...

I have never liked the rye bread that local eateries use for reubens. The pumpernickel is why I tried this. I bought deli corned and roast beef, turkey and ham(kids are picky). Also used swiss, ...

This method reuined my ruebens, so I had to make a second batch with the skillet method. I was drawn to grilling because I do not have a large enough non-stick skillet to cook 2 sandwiches. I fo...

We loved these! Very simple, and delicious!

I think you will find this much easier if you buy a set of campfire irons. We know them as "Pudgy Pie" irons. Don't go for the lightweight ones - be sure to get the heavy duty variety. Available...

I didn't mark down since the write-up mentions using as much or little as you like but 1/4 C dressing and wrapping a sandwich in foil can result in a soggy mess. We grill these in an openfaced f...

These were very very good! I didn't get to grill them though, we were packing for a picnic and so I just made them cold and they were still very good...though I am sure they'd be even better war...

Love this sandwich! I made this a couple of years ago while camping and just placed them on the fire grill. They turned out great and everyone loves them. Now we are going camping again and w...

Excellent sandwich when camping or at home on the grill, easy to make and everybody loves them!

Great recipe!