Harvest Grains Reuben Sandwiches

Harvest Grains Reuben Sandwiches

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Make Harvest Grains Reuben Sandwiches when you have leftover corned beef from St. Patrick’s Day. There’s nothing quite so easy or delicious as corned beef on a warmed sandwich with sauerkraut, Swiss cheese, and a healthy dose of Thousand Island Dressing. So good! 

Harvest Grain Loaf before Cutting

Most people think to serve a Reuben Sandwich on rye bread. And that’s really good. In fact, I have a Sourdough Rye Bread recipe that I will be updating on this site very soon. But I’ve made these sandwiches with my Harvest Grain Sandwich Loaf as well, and I think it might be very hard to beat this combination.

King Arthur Harvest Grains Blend

Harvest Grain Sandwich Loaf is a hearty bread that has a wonderful whole grain mixture that I buy from King Arthur Flour. It includes a combination of whole oat berries, millet, rye flakes, and wheat flakes, as well as four seeds: flax, poppy, sesame, and sunflower. The bread stays soft and makes perfect breakfast toast or sandwich bread, especially when grilled, as in this sandwich.

 

Ingredients to Make Harvest Grains Reuben Sandwiches

  • Harvest Grain Sandwich Loaf (See Recipe Here)
  • Leftover Corned Beef
  • Sauerkraut, drained
  • Thousand Island Dressing
  • Swiss Cheese

A Note About Ingredients

Aldi Deutsche Kuche German Style Sauerkraut

When buying sauerkraut, I prefer buying it from Aldi. It comes in a glass jar and is simply the best sauerkraut I’ve eaten, other than homemade. It generally does not even need to be drained, which is one thing I really love about it. Plus, it’s delicious. My youngest daughter eats it out of the jar. Those German’s really do know their sauerkraut!

Recipe for Thousand Island Dressing

Now a word about Thousand Island Dressing. You could make your own if you have a recipe, or use mine HERE. But if you chose store-bought, spend the extra money and buy Marzetti’s. It really outshines the rest of the competition. If unable to find it, then go for Kraft.

 

Instructions for Making Harvest Grains Reuben Sandwiches

Gather all your ingredients so that you have everything close at hand on the counter or table. Using a serrated knife and cutting board, slice 8 pieces from Harvest Grain Sandwich Loaf. Butter one side of each piece.

With a carving knife on the same cutting board, slice pieces of corned beef into 1/2″ – 3/4″ thickness.

Heat a large cast iron skillet or griddle. When hot, place 4 slices of bread, buttered sides down.

Arrange on top of each the slices of corned beef, a couple spoons of drained sauerkraut, a tablespoon of Thousand Island Dressing, and slices of Swiss cheese, in that order.

Top with remaining slices of bread, buttered side up. Turn when first side is deep golden brown, about 4 minutes. Carefully turn sandwiches over and repeat for second side.

This recipe will make 4 sandwiches. I like to serve them with plain potato chips and dill pickle spears.

See more Sandwich Recipes Here. Browse Irish Recipes Here. 

Recipe for Harvest Grain Reuben Sandwich - Saint Patrick's Day Recipes

Harvest Grains Reuben Sandwich

Here's a yummy sandwich to make when you have corned beef leftovers. I love it made with my Harvest Grain Sandwich Loaf Bread.
5 from 1 vote
Print Rate
Course: Sandwiches
Cuisine: Irish
Keyword: Lean Corned Beef, Sauerkraut, Thousand Island Dressing
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Equipment

Lodge Griddle
Wusthof Knife Set
Cutting Board
Measuring Tools

Ingredients

  • 8 slices Harvest Grain Bread See Recipe Here
  • 1/3 pound Corned Beef sliced
  • 15 oz. Sauerkraut drained
  • 4 tablespoons Thousand Island Dressing
  • 4 slices Swiss Cheese

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table.
    Using a serrated knife and cutting board, slice 8 pieces from Harvest Grain Sandwich Loaf. Butter one side of each piece.
    Using a carving knife on the same cutting board, slice pieces of corned beef into 1/2" - 3/4" thickness.
  • Heat a large cast iron skillet or griddle. When hot, place 4 slices of bread, buttered sides down.
  • Arrange on top of each the slices of corned beef, a couple spoons of drained sauerkraut, a tablespoon of Thousand Island Dressing, and slices of Swiss cheese, in that order.
  • Top with remaining slices of bread, buttered side up. Turn when first side is deep golden brown, about 4 minutes. Carefully turn sandwiches over and repeat for second side.
  • Serve with plain potato chips and dill pickle spears. Serves 4.

Notes

*Unless otherwise indicated, all butter on this recipe site is salted.

Nutrition

Calories: 385kcal | Carbohydrates: 39g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 1719mg | Potassium: 429mg | Fiber: 7g | Sugar: 7g | Vitamin A: 198IU | Vitamin C: 26mg | Calcium: 218mg | Iron: 4mg
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