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Reuben Sandwich

Here's a yummy sandwich to make when you have corned beef leftovers. 


8 slices Harvest Grain Bread, buttered on one side
1/3 pound Corned Beef, sliced
15 oz. Sauerkraut, drained 
4 tablespoons Thousand Island Dressing
4 slices Swiss Cheese


Heat large cast iron skillet or griddle. When hot, place 4 slices of bread, buttered side down. Arrange each with corned beef, sauerkraut, Thousand Island Dressing, and cheese, in that order. Top with remaining slices of bread, buttered side up. Turn when first side is deep golden brown, about 2-3 minutes. Repeat for second side. Serve with chips and dill pickle. Yum! 
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