These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 sandwiches
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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 large skillet or griddle on medium heat.

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  • Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

  • Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Nutrition Facts

657 calories; protein 32.1g 64% DV; carbohydrates 43.5g 14% DV; fat 40.3g 62% DV; cholesterol 115mg 38% DV; sodium 1930.3mg 77% DV. Full Nutrition
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Reviews (452)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/05/2006
I followed the recipe pretty closely but used some reviewers suggestions. I drained the sourkraut but didn't rinse it, because we like the tangy taste of the sourkraut. I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of swiss cheese, sliced Pastrami from the deli and then topped with sourkraut. I cooked them on my George Foreman grill until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sourkraut in the middle wasn't very warm. Next time I make these I will warm the sourkraut in the microwave first and maybe add another slice of swiss too! If you like Rueben sandwiches you will love this one! Read More
(619)

Most helpful critical review

Rating: 3 stars
06/18/2013
I work as a grill cook at Cracker Barrel, and while the Reuben is one of the most annoying things to make at a busy time, It doesn't take nearly 45 minutes to make. Maybe 5 at most from start to finish. If this recipe works for you, then good. However, we do it quite differently. We start off by putting approximately 1/4 cup sauerkraut (we never measure it, we just grab some) on the grill, and a bag of about the same amount of chip corn beef on top of that. Then we put two pieces of bread down with some butter, and put two pieces of swiss cheese on each piece of bread. Once the sauerkraut and beef has heated up for a minute or two, we put it on one piece of bread, and put the 1000 island dressing on the other piece. As I said before, it shouldn't take more than 5-10 minutes to make. Read More
(586)
637 Ratings
  • 5 star values: 480
  • 4 star values: 126
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 7
Rating: 4 stars
11/04/2006
I followed the recipe pretty closely but used some reviewers suggestions. I drained the sourkraut but didn't rinse it, because we like the tangy taste of the sourkraut. I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of swiss cheese, sliced Pastrami from the deli and then topped with sourkraut. I cooked them on my George Foreman grill until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sourkraut in the middle wasn't very warm. Next time I make these I will warm the sourkraut in the microwave first and maybe add another slice of swiss too! If you like Rueben sandwiches you will love this one! Read More
(619)
Rating: 3 stars
06/18/2013
I work as a grill cook at Cracker Barrel, and while the Reuben is one of the most annoying things to make at a busy time, It doesn't take nearly 45 minutes to make. Maybe 5 at most from start to finish. If this recipe works for you, then good. However, we do it quite differently. We start off by putting approximately 1/4 cup sauerkraut (we never measure it, we just grab some) on the grill, and a bag of about the same amount of chip corn beef on top of that. Then we put two pieces of bread down with some butter, and put two pieces of swiss cheese on each piece of bread. Once the sauerkraut and beef has heated up for a minute or two, we put it on one piece of bread, and put the 1000 island dressing on the other piece. As I said before, it shouldn't take more than 5-10 minutes to make. Read More
(586)
Rating: 4 stars
04/19/2007
Great sandwich. The only change I made was to heat the sauerkraut in the microwave for 20 seconds before adding to the sandwich. I like my sandwich warmed all the way through. Thanks. Read More
(405)
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Rating: 5 stars
03/03/2005
These were great. I used George Foreman grill, which was easy and quick. I don’t like soggy bread, so I put the dressing and sauerkraut between the meat and cheese. I also only used one slice of cheese per sandwich. Read More
(362)
Rating: 4 stars
04/19/2007
A good mustard is the way to make a Reuben. Down in south Alabama we did not start hearing about this thousand island business until about 10 years ago. Read More
(155)
Rating: 4 stars
11/27/2007
So good, but grilling each side on medium heat for 15 minutes each?! The bread would have been charred! Mine were perfectly browned at about 5-6 minutes per side. I would recommend keeping a good eye on your bread and toast it to your liking. Great recipe. Read More
(143)
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Rating: 5 stars
04/12/2007
Hubby and I love this sandwich. I like to use the sweeter "bavarian style" sauerkraut with the caraway seeds. Somtimes I change it up and use mustard instead of thousand island dressing. Read More
(96)
Rating: 5 stars
03/28/2011
Great sandwich! The classics never die! This was so good and so easy to make. If you use good quality ingredients you'll end up with a wonderful sandwich. I used "Thousand Island Dressing II" from this site. Perfect for a quick lunch - YUM! Read More
(75)
Rating: 5 stars
03/17/2005
Well liked by all. I also spread the 1000 island dressing between meat and cheese to keep bread from getting soggy, and agree with another review, you have to use butter, not margerine. Use deli corned beef and you have the genuine deal here. Great recipe! Read More
(67)
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