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Grilled Reuben Sandwich

Grilled Reuben Sandwich

Grilled Reuben Sandwich
Grilled Reuben Sandwich
Grilled Reuben Sandwich
Recipe By:
Grilled Reuben Sandwich
  • 2 c. canned or deli-bought sauerkraut, drained
  • 1 t. caraway seeds
  • Homemade Classic Thousand Island dressing or Favorite Store-Bought Dressing
  • 6 slices pumpernickel bread
  • 12 slices rye bread without caraway seeds, divided
  • 12 (1-oz.) slices good Swiss cheese
  • 48 thin slices Deli Bought Corned beef (about 2 lbs.)
  • Dijon mustard or good creole mustard, optional
  • Butter, softened
  • Pimiento stuffed olives, drained
  1. Combine sauerkraut and caraway seeds, set aside.
  2. Spread 1⅓ c. Thousand Island dressing over one side of 6 slices of rye and 6 slices of pumpernickel bread.
  3. Arrange 1 cheese slice, 2 rounded T. sauerkraut mixture, 4 corned beef slices over dressing on each slice of bread. Squeeze mustard on top if desired.
  4. Stack to make six 2-layered sandwiches. Spread remaining 6 rye bread slices with remaining dressing and invert on top of sandwiches.
  5. Spread butter on outside of top slices of bread on each sandwich. Invert on hot griddle or skillet. Cook until bread is golden. Spread butter on ungrilled side of sandwiches, turn carefully and cook until golden and cheese is slightly melted.
  6. Secure sandwiches with toothpicks and garnish with olives. Serve warm.
Grilled Reuben Sandwich
Recipe By:
  • 1 c. mayo
  • ½ c. chili sauce
  • 2 T. salad olives, minced
  • 1 T. fresh chopped parsley
  • 1 T. chopped pimento, drained
  • 2 t. honey
  • 1 t. lemon juice
  • ½ t. onion powder
  • 12 capers, drained
  1. Combine mayo, chili sauce, mix well.
  2. Add olives and remaining ingredients. Taste for seasoning.
  3. Cover and chill for at least 1 hour. Store in tight container in refrigerator.

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