Started by my mom when I was very young, this sandwich has been a tradition for years on family camping trips. My children and grandchild now insist I make them on all our camping trips. Each person assembles their own sandwich just how they like it, with or without sauerkraut, extra cheese, or any way in-between. Use a permanent marker to label the packets. You'll never want another Reuben that isn't made over a campfire!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill for low heat.

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  • Cut 4 large squares of aluminum foil. Place 2 slices of bread side-by-side on each piece of foil. Spread the bread slices with Thousand Island dressing. Evenly divide the corned beef, Swiss cheese, and sauerkraut among the bread. Top with a second slice of bread to make a sandwich. Wrap the foil snugly around the sandwich to make a sealed packet.

  • Place the packets on the preheated grill. Cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.

Nutrition Facts

777 calories; protein 37.4g 75% DV; carbohydrates 50.7g 16% DV; fat 48.9g 75% DV; cholesterol 128.2mg 43% DV; sodium 2637.5mg 106% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2007
I have never liked the rye bread that local eateries use for reubens. The pumpernickel is why I tried this. I bought deli corned and roast beef, turkey and ham(kids are picky). Also used swiss, american, and pepperjack cheeses. I laid everything out on table and let each assemble their own to their liking. I made mine as stated in the recipe. Except we all used ff thousand island. This was excellent!! My fiance had never tried a reuben and fell in love with this. He tried one later at a local eatery and HATED it!! I swear its the rye... yuck. Anyway, we have made these on the grill, campfire, and in the oven. I dont check the time really, just check the food. The thicker ones were still cold in the middle when the kids sandwiches were done. We will definately keep making this one!! Read More
(14)

Most helpful critical review

Rating: 2 stars
11/15/2008
This method reuined my ruebens so I had to make a second batch with the skillet method. I was drawn to grilling because I do not have a large enough non-stick skillet to cook 2 sandwiches. I followed the directions to a T and my bread was burned soggy and stuck to the foil (along with the soggy mess of toppings). This was the only recipe which didn't call for buttering or oiling the bread prior to cooking so I thought it would be a healthier alternative. From now on I will load the toppings on two slices of buttered rye and cook till golden and melted in a skillet (I'll either get a larger pan or we'll eat at different times!) The recipe has flawless reviews other than mine but it really didn't work for me. Read More
(11)
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/13/2007
I have never liked the rye bread that local eateries use for reubens. The pumpernickel is why I tried this. I bought deli corned and roast beef, turkey and ham(kids are picky). Also used swiss, american, and pepperjack cheeses. I laid everything out on table and let each assemble their own to their liking. I made mine as stated in the recipe. Except we all used ff thousand island. This was excellent!! My fiance had never tried a reuben and fell in love with this. He tried one later at a local eatery and HATED it!! I swear its the rye... yuck. Anyway, we have made these on the grill, campfire, and in the oven. I dont check the time really, just check the food. The thicker ones were still cold in the middle when the kids sandwiches were done. We will definately keep making this one!! Read More
(14)
Rating: 2 stars
11/14/2008
This method reuined my ruebens so I had to make a second batch with the skillet method. I was drawn to grilling because I do not have a large enough non-stick skillet to cook 2 sandwiches. I followed the directions to a T and my bread was burned soggy and stuck to the foil (along with the soggy mess of toppings). This was the only recipe which didn't call for buttering or oiling the bread prior to cooking so I thought it would be a healthier alternative. From now on I will load the toppings on two slices of buttered rye and cook till golden and melted in a skillet (I'll either get a larger pan or we'll eat at different times!) The recipe has flawless reviews other than mine but it really didn't work for me. Read More
(11)
Rating: 5 stars
08/15/2008
We loved these! Very simple and delicious! Read More
(7)
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Rating: 5 stars
04/14/2008
I think you will find this much easier if you buy a set of campfire irons. We know them as "Pudgy Pie" irons. Don't go for the lightweight ones - be sure to get the heavy duty variety. Available at camping stores and in many dept store sports sections. They are also great for making pie sanwiches (bread and apple or cherry pie filling; PBJs (bread and peanut butter and jelly; Reeses sandwiches (bread peanut butter and plain Hersey bars) Or whatever you can dream up. We've even done it with Prego and cheese Read More
(4)
Rating: 5 stars
05/25/2008
Excellent sandwich when camping or at home on the grill easy to make and everybody loves them! Read More
(2)
Rating: 5 stars
09/25/2009
Love this sandwich! I made this a couple of years ago while camping and just placed them on the fire grill. They turned out great and everyone loves them. Now we are going camping again and will make them again. Took me awhile to find this recipe again. Glad I found it! The only change I made was that I used sourdough rolls instead. Read More
(2)
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Rating: 4 stars
09/24/2010
These were very very good! I didn't get to grill them though we were packing for a picnic and so I just made them cold and they were still very good...though I am sure they'd be even better warm and melty! Read More
(2)
Rating: 4 stars
03/19/2012
I didn't mark down since the write-up mentions using as much or little as you like but 1/4 C dressing and wrapping a sandwich in foil can result in a soggy mess. We grill these in an openfaced fashion and use less sauce. You really can't tell when they are "lightly toasted" if they're all wrapped up. I don't like to use the meat and other fillings straight from the fridge because it's nearly impossible to grill them to a warmed through state without burning the bread. I also use "thousand island dressing" fromthis site but with Frank's Redhot rather than a sweet chili sauce. I have found that about 10 min on the grill is usually adequate and if the bread is toasting before the cheese melts you can easily slide them off the direct heat and let them finish without burning. Read More
(2)
Rating: 1 stars
06/22/2016
I agree with a few others what a soggy mess. You're better off leaving the aluminum foil off the sandwiches altogether and throw on the grill!! Read More