Campfire Reubens Recipe - Allrecipes.com
Campfire Reubens Recipe
  • READY IN 45 mins

Campfire Reubens

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2007

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, american, and pepperjack cheeses. I laid everything out on table and let each assemble their own to their liking. I made mine as stated in the recipe. Except we all used ff thousand island. This was excellent!! My fiance had never tried a reuben and fell in love with this. He tried one later at a local eatery and HATED it!! I swear its the rye... yuck. Anyway, we have made these on the grill, campfire, and in the oven. I dont check the time really, just check the food. The thicker ones were still cold in the middle when the kids sandwiches were done. We will definately keep making this one!!

 
Most Helpful Critical Review
Nov 14, 2008

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 followed the directions to a T, and my bread was, burned, soggy, and stuck to the foil (along with the soggy mess of toppings). This was the only recipe which didn't call for buttering or oiling the bread prior to cooking, so I thought it would be a healthier alternative. From now on I will load the toppings on two slices of buttered rye and cook till golden and melted in a skillet (I'll either get a larger pan, or we'll eat at different times!) The recipe has flawless reviews other than mine, but it really didn't work for me.

 

12 Ratings

Aug 15, 2008

We loved these! Very simple, and delicious!

 
Apr 14, 2008

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 at camping stores and in many dept store sports sections. They are also great for making pie sanwiches (bread and apple or cherry pie filling; PBJs (bread and peanut butter and jelly; Reeses sandwiches (bread, peanut butter and plain Hersey bars) Or whatever you can dream up. We've even done it with Prego and cheese

 
Mar 19, 2012

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 fashion and use less sauce. You really can't tell when they are "lightly toasted" if they're all wrapped up. I don't like to use the meat and other fillings straight from the fridge because it's nearly impossible to grill them to a warmed through state without burning the bread. I also use "thousand island dressing" fromthis site but with Frank's Redhot rather than a sweet chili sauce. I have found that about 10 min on the grill is usually adequate and if the bread is toasting before the cheese melts you can easily slide them off the direct heat and let them finish without burning.

 
Sep 24, 2010

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 warm and melty!

 
Sep 25, 2009

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 will make them again. Took me awhile to find this recipe again. Glad I found it! The only change I made was that I used sourdough rolls instead.

 
May 25, 2008

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

 

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Nutrition

  • Calories
  • 777 kcal
  • 39%
  • Carbohydrates
  • 50.7 g
  • 16%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 48.9 g
  • 75%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 37.4 g
  • 75%
  • Sodium
  • 2637 mg
  • 106%

* Percent Daily Values are based on a 2,000 calorie diet.

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