This Reuben Sandwich recipe is sure to please! It’s easy to make for dinner with a corned beef roast cooked in the crockpot all day, or as planned leftovers from a corned beef and cabbage dinner from a previous evening. We didn’t have Swiss cheese so I cheated and used Pepper Jack (you can see the peppers in the photo if you look closely) and it was still fantastic.
Makes 8 large sandwiches
- 16 slices rye bread
- 1 can sauerkraut
- 2 lbs. corned beef, cooked in a slow cooker all day & sliced
- 16 Tbsp. Thousand Island dressing
- 8 slices Swiss cheese
- 1 stick butter
Butter one side of each of 8 slices of bread and place butter side down on a large griddle. Place 1 slice of cheese on each piece of bread and top with 1/4 lb. of sliced corned beef. Place about 1/4 cup sauerkraut on top of beef and top with 2 Tbsp. Thousand Island dressing. Butter one side of remaining bread slices and place on top of each sandwich, butter side up. Turn griddle on to medium and heat until bottom of sandwiches are browned. Flip sandwiches with a large spatula and brown the other side. Slice each sandwich in half and serve immediately.