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A Cooking Adventure with Thom

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Reuben Sandwiches

Thom Hackett

Serves: 1


Reuben Sandwich on Swirl Bread or Reuben Sandwich on Buttered Rye Bread


Quick and easy-to-prepare sandwiches with a different lunchtime flavor.



2 slice marbled rye bread
Thinly carved corned beef brisket
Drained sauerkraut
Drizzle of Thousand Island dressing
Sliced Swiss cheese

Cooking Method

Layer thinly carved corned beef brisket on a slice of marbled rye bread. 

  1. Top with drained sauerkraut, a drizzle of Thousand Island dressing and sliced Swiss cheese. 

  2. Top with second bread slice and grill in heated nonstick skillet over medium heat until golden brown on both sides and cheese is melted.


0r here is how I prefer it...


Butter 2 slices of rye bread and place butter side down on griddle. 

  1. On one slice spread Thousand Island salad dressing. 

  2. On the other slice, stack corn beef as high as you want it (I used about ⅓ lb. per, or about 7 slices) then put an ample amount of sauerkraut and top it off with a couple of slices of Swiss cheese. 

  3. Close the grill cover to melt the cheese. 

  4. When melted cover with the first slice of bread. 

  5.  Cut in half and serve.

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