This recipe for gGrilled Reuben sandwiches has three layers of corned beef, Swiss cheese, sauerkraut and Thousand Island dressing toasted on rye bread.
A reuben is a sandwich that you will often see on the menu of a very good grocery store. But it’s pretty easy to do at home. A reuben is always a toasted and hot sandwich. The corned beef you use can be purchased at your local market grocery store, or you can use leftover corned beef from a corned beef brisket you’ve made for dinner.
- Rye bread
- Thousand Island Dressing
- swiss cheese
- corned beef
How to make grilled ruben sandwiches:
Spread the Thousand Island Dressing on the side of 12 slices of bread. Top each slice with Swiss cheese, sauerkraut and corned beef. Stack two together to make six 2-layer sandwiches. Then place another slice of rye bread on top (dressing side down). Butter the bread on top, then return to a hot pan. Butter the unbuttered top then flip to grill the other side.
Cut each of the six toasted reuben sandwiches into 3 pieces. It will be a hearty and filling sandwich. Feel free to split or stretch this recipe into 9 servings instead of 6.
You can even turn them into a smaller bite and plan to serve them with Irish coleslaw and a slice of Baileys No-Bake Chocolate Cheesecake. It would complement your Irish meal without being too heavy or overwhelming. Or make these sandwiches with Irish Pub Saladand display an Irish cream bundt cake for dessert.
Grilled ruben sandwiches are a great meal to soak up the beer consumed during a St. Patrick’s Day celebration. Or you can choose to ditch green beer and serve cocktails instead. Try an Irish mojito or a drunken clover cocktail.
Grilled Reuben sandwiches
A delicious layered sandwich with corned beef, Swiss cheese, sauerkraut and Thousand Island dressing toasted on rye bread.
Servings: 6 sandwiches
- 1 Cup Thousand Island Dressing
- 18 slices Rye bread
- 12 slices swiss cheese
- ½ Cup canned sauerkraut, drained
- 24 slices thinly sliced corned beef
- 6 soup spoons salted butter, at room temperature
Spread the dressing on one side of 12 slices of bread; evenly arrange 1 slice of cheese, 2 teaspoons of sauerkraut and 2 slices of corned beef on each slice. Stack to make six 2-layer sandwiches; top with remaining bread.
Spread the butter on the outside of the top slice of bread; invert sandwiches on a hot skillet or griddle. Bake until the bread is golden. Spread butter on non-toasted side of bread; Carefully flip the sandwiches and cook until the bread is golden brown and the cheese is slightly melted.
Secure the sandwiches with wooden picks; cut crosswise into 3 pieces. Serve hot.
Portion: 1sandwich, Calories: 945kcal, Carbohydrates: 56g, Protein: 41g, Large: 62g, Saturated fat: 25g, Trans fat: 1g, Cholesterol: 154mg, Sodium: 2606mg, Potassium: 608mg, Fiber: 6g, Sugar: 11g, Vitamin A: 917UI, Vitamin C: 33mg, Calcium: 541mg, The iron: 5mg