Reuben Sandwich II

Reuben Sandwich II

371
COLETTE G. 0

"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!"
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Ingredients

45 m servings 657 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1930 mg
  • 77%

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 large skillet or griddle on medium heat.
  2. 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.
  3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

371
  1. 502 Ratings

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Most helpful positive review

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 sl...

Most helpful critical review

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...

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 sl...

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...

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...

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 goo...

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" fr...

Well liked by all. I also spread the 1000 island dressing between meat and cheese to keep bread from getting soggy, and agree with another review, you have to use butter, not margerine. Use de...