Grilled Reuben Sandwiches for the Crew

Name: Grilled Reuben Sandwiches for the Crew
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 Lb Corned Beef; 17 slices Marbled Rye Bread; 17 slices Swiss Cheese; 2.4 Cups Sauerkraut; 3/4 Cup Thousand Island Dressing; 1/4 Cup Butter; 7/8 Tsp Caraway Seeds; 1.6 Cups Pickles

Grilled corned beef, sauerkraut, Swiss, and rye for ten

Prep: 30 min
Cook: 20 min
Serves 8
Difficulty: medium

Reuben night—corned beef char on the griddle, rye pressed crisp for ten

Why crews like it: Reubens feel like deli night at the hall. Corned beef grills fast on the griddle, holds at 170°F, and presses in minutes between calls.

1029Cal

62gProtein

33gCarbs

71gFat

Ingredients

4 Lb Corned Beef
17 slices Marbled Rye Bread
17 slices Swiss Cheese
2.4 Cups Sauerkraut
3/4 Cup Thousand Island Dressing
1/4 Cup Butter
7/8 Tsp Caraway Seeds
1.6 Cups Pickles

Instructions

Warm sauerkraut: Drain sauerkraut and warm in a small pan at 140°F with pinch of caraway. Hold warm.
Heat griddle: Preheat griddle to 425°F for beef, then reduce to 375°F for pressing.
Grill corned beef: Grill thick corned beef slices 2 minutes per side until charred edges and warmed through.
Hold beef: Hold grilled corned beef covered at 170°F in hotel pans.
Build reubens: Spread Thousand Island on rye. Layer Swiss, corned beef, sauerkraut, more Swiss. Butter outer rye.
Press sandwiches: Press reubens at 375°F 3 minutes per side until rye is crisp and cheese melts.
Hold wrapped: Hold finished reubens wrapped in foil at 170°F up to 20 minutes.
Line for ten: One reuben per firefighter with pickle chips on the side.

Tonight's spread

Grilled reuben sandwiches with pickle chips.
Potato chips or dill pickle spear.

Hall tips

Drain sauerkraut well—wet kraut steams bread instead of crisping.
Thick-cut corned beef survives the press; deli-thin shreds.
Caraway in warmed kraut adds classic reuben aroma.

Meal prep

Grill corned beef slices at 425°F, 2 minutes per side. Hold at 170°F up to 30 minutes. Press reubens at 375°F, 3 minutes per side.

Leftovers

Reuben halves re-crisp on griddle.
Corned beef hash with sauerkraut next morning.

griddle or flat-top
grill optional
panini press
spatula
hotel pans