Grilled (or Oven-Baked) Reubens


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Serves 4 | Prep Time 5 minutes | Cook Time 10 minutes

Why I Love This Recipe

This past St. Patty's day we hosted a potluck in our backyard, and it was the perfect grilling weather. I decided to make Reuben sandwiches, AKA the perfect balance between salty corned beef, nutty Swiss, and tart sauerkraut, all compressed between hot slices of rich rye bread. I also decided to attempt homemade corned beef, which turned out much easier than expected. You are welcome to use store-bought corned beef or pastrami, but I highly recommend cooking it at home and filling your house with the succulent smell for hours.


Ingredients You'll Need

1/2 lb corned beef or pastrami
1 cup sauerkraut
1/2 cup shredded or sliced Swiss cheese
4 tbsp 1000 island dressing
8 slices of rye bread
Dill pickles (optional)


Directions

Preheat grill to medium-high heat, or turn oven on to 400 degrees. Line grill/oven with foil and spray with nonstick cooking spray.


Assemble sandwiches by spreading about 1/2 tbsp of dressing on each slice of bread, then pile 1/4 of the sauerkraut, meat, and cheese on 4 of the slices. Top these layers with the last 4 slices of bread, and place on the grill/in the oven for about 5 minutes on each side. Slice diagonally, and serve with a nice dill pickle and a Guinness!


Questions, Comments & Reviews



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