Ingredients

GRILLED REUBEN
2 lbs. corned beef (click link to follow recipe)
8 slices seedless rye or marbled bread
8 slices swiss cheese
2 cups sauerkraut (rinsed and drained)
1 cup Russian dressing (recipe below)
butter for grilling
RUSSIAN DRESSING
½ cup mayonnaise
¼ cup chili sauce or ketchup
2 Tablespoons sweet pickle relish
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce

Instructions

GRILLED REUBEN
Cook corned beef in advance using this recipe.
To make 4 sandwiches, arrange 8 slices of bread on a cutting board.
Pile ½ pound of corned beef on 4 slices of the bread.
Arrange 2 slices of swiss cheese on top of meat on each sandwich.
Mix sauerkraut with Russian Dressing (below).
Spoon sauerkraut mixture on remaining bread slices.
Close sandwiches and spread bread with butter.
Grill one sandwich at a time in a skillet over medium low heat.
Flip the sandwich using a large spatula after about 3 minutes.
When cheese is melted, take off heat. Watch to make sure the bread doesn't burn.
RUSSIAN DRESSING
Mix all ingredients together in a small bowl.
Combine with sauerkraut, or use as a dressing.
Notes
Be sure to use my Dutch Oven Corned Beef recipe to make the corned beef ahead of time.
Grill only one sandwich at at time to prevent crowding the pan. It will help you adjust the heat and flip easier.
Use medium-low heat in the skillet so the bread won't burn while you're waiting for the cheese to melt.
If the corned beef is cold, warm it in the microwave for 30 seconds before assembling the sandwich to aid in the heating process.
Cooking time includes preparation of the corned beef.
View the Google Web Story for Corned Beef Reuben!

sandwiches