Go Back
Grilled Reubens for Two with Homemade Thousand Island Dressing

Grilled Reuben Sandwiches for Two with Homemade Thousand Island Dressing

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

Homemade Thousand Island Dressing

  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1 large dill pickle, minced
  • 1 hard boiled egg, pressed through a fine sieve
  • 1 teaspoon grated sweet onion
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon garlic powder

Grilled Reuben Sandwiches for Two

  • 4 slices seeded rye bread
  • 2 tbsp softened butter
  • 1/3 pound thinly sliced deli corned beef
  • 8 ounce can of sauerkraut
  • 8 slices ultra-thin sliced Swiss cheese

Instructions
 

For the Homemade Thousand Island dressing:

  • Press the hard-boiled egg through a fine sieve and add to a small bowl.
  • Finely mince a large dill pickle and add it to the egg.
  • Add the mayonnaise, ketchup, grated onion, apple cider vinegar, and garlic salt and mix well.
  • Refrigerate remaining dressing after serving.

For the Grilled Reuben Sandwiches for Two:

  • Empty the sauerkraut into a strainer and press out all of the liquid.
  • Spread the softened butter on one side of each slice of bread.
  • Lay two slices of the bread, buttered side down, on a cold frying pan or griddle.
  • Mound one half of the corned beef on each slice of bread.
  • Top the corned beef with the sauerkraut (as much as you like - we like lots!)
  • Top each sandwich with four slices of the Swiss cheese.
  • Place the remaining slices of bread, butter side up, on the sandwiches.
  • Turn on the burner and grill the sandwiches over medium heat, flipping carefully once, until they are golden brown on both sides and the cheese is melted.
  • Serve with the Homemade Thousand Island dressing on the side for dipping.

Notes

  • This Homemade Thousand Island Dressing recipe makes way more than you will need for two Reuben sandwiches, but it's delicious on salads, too. Just make sure you use it up fairly quickly, as it contains the hard boiled egg.
  • Be sure to start your sandwiches on a cold pan or griddle. If you preheat the pan, the outsides will get done before the insides have time to heat up. 
  • Be very careful flipping the sandwiches over during grilling so you don't lose all your sauerkraut in the process!
  • We like to use several slices of ultra-thin sliced Swiss cheese because it melts quicker on the sandwiches, but you can use as much as you like of any type of sliced Swiss cheese.