Grilled Reuben sandwich on rye

Mary Lee


Easy to make and delicious. You can use rye, rye dill bread, pumpernickel or marble rye bread. Whatever suites your taste best.
Reason I suggest to cut up corned beef is, its easier to bite into, less messy. (this is how I do it but its optional)

★★★★★ 1 vote
makes approx 4 sandwiches
20 Min
10 Min
Pan Fry


bag sauerkraut drained
1 lb
corned beef sliced thin (cut up)
swiss cheese ( 1 slice for each sandwich)
thousand island salad dressing (appox 1 tbs each sandwich)
6-8 slice
rye bread (marble rye or pumpernickel bread)
2 Tbsp
additional butter/margarine for buttering bread slices
favorite pickles slices on the side with chips (optional)


1add approx 2 tablespoon of butter or margarine to fry pan, once melted add sauerkraut ... fry and stir 5 minutes on low.
Add cut up corned beef to sauerkraut ... fry and stir corned beef and sauerkraut mixture another 5 minutes on low. Remove from heat.
2Butter one side of rye bread slices .. enough slices to make desired amount of sandwiches.. place butter side down on warmed grill/frying pan (sprayed with non stick butter flavor spray). Add the desired amount of sauerkraut and corned beef mixture, followed by approx 1 tbs thousand island salad dressing and 1 slice of swiss cheese. Place on top other slice of bread with butter side facing up. Grill/fry both sides until bread is slightly browned/crisp and cheese is melted.
3Serve warm with pickle slices/spears and chips .. Enjoy !

About Grilled Reuben sandwich on rye

Course/Dish: Beef, Sandwiches
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy