Grilled Classic Reuben

Posted by koolaidmoms on July 18, 2019July 17, 2019

I had one frozen brisket left from my St. Patrick’s Day stock up. They are perfect for this time of year because you can throw them in the slow cooker and let them cook without heating up your home. We made the brisket and decided we wanted Reubens with the brisket. The recipe that follows has no amounts because it is all up to you! Like more Swiss throw an extra slice or two on. Like more meat throw a couple extra slices on the sandwich. It is all up to you.

Don’t have a brisket to cook? Go to the deli and get sliced corned beef. It is hard to find for us this time of year as we live in a tiny town but most places have corned beef year round.

Verdict:

These were perfect. Cook them slowly to get that outside nice and crisp but not burnt. You also want the bread to be soft inside not overcooked. The lower the heat the better they will cook. It should take at least 20 minutes to grill. If you are cooking them faster they won’t have that melty texture and crisp outside that is so good!

`Grilled Classic Reuben`

Difficulty: easy
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A simple grilled sandwich for dinner or lunch.

Ingredients:

Butter
Rye Bread
Thousand Island Dressing
Corned Beef Brisket
Sauerkraut
Swiss Cheese

Directions:

Warm grill to medium to medium-low heat. Make sure grill grates are clean!
Assemble sandwich with Thousand Island dressing, corned beef, sauerkraut, and Swiss cheese on the rye bread. Butter the top outside slice of bread. Turn the sandwich upside down onto the grill as you cook it so that the butter side is down. Butter the top slice of bread that is now up.
Close lid. After about 10-12 minutes check sandwich. If it is browned on the bottom and crispy turn it over and allow other side to brown. This side will not take as long as the first side.
Once down side is browned and crispy remove sandwich from grill and serve warm.