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Grilled Reuben Sandwiches

Grilled Reuben Sandwiches


  • 1 cup Thousand Island Dressing divided
  • 18 slices rye bread
  • 12 slices Swiss cheese
  • ½ cup canned sauerkraut drained
  • 24 slices thinly sliced corned beef about 1 pound
  • butter or margarine softened


  • Spread 2/3 cup Thousand Island dressing on one side of 12 slices of bread; arrange 1 slice cheese, 2 teaspoons sauerkraut, and 2 slices corned beef evenly over each slice. Stack to make six (2-layer) sandwiches spread remaining 1/3 cup dressing on remaining 6 bread slices, and invert on top of sandwiches. Spread butter on outside of top slice of bread; invert sandwiches onto a hot skillet or griddle. Cook until bread is golden. Spread butter on un-grilled side of sandwiches; carefully turn, and cook until bread is golden and cheese is slightly melted. Secure sandwiches with wooden picks; cut crosswise into thirds. Serve hot.