This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.
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!
(Post modified on 3/2/24.)
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 if interested. 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. If you prefer baking with sourdough, I also have a Multigrain Sourdough Sandwich Bread that uses Harvest Grains.
Harvest Grain Sandwich Loaf is a hearty bread that has a wonderful whole grain mixture that I buy from King Arthur Baking. It has 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.
If time doesn’t allow for a loaf of homemade bread, I recommend Pepperidge Farm, which has several selections that would work well. Whole Grain Wheat, 15 Grain, or even a Rye Pumpernickel.
In the instructions below, I offer two options for making this sandwich, depending on how much time and effort you want to spend. One is to assemble and brown the sandwiches on a grill, and the second is to simply toast the bread and make your sandwich after that. The first is my preferred option, in that everything is melted together into a wonderful corned beef sandwich. However, there is a time and place for everything, which means the second option works when you want things quick! Which we sometimes do!
View More Sandwich Ideas
- Bierocks with Sausage and Cabbage
- Gourmet Grilled Cheese Sandwiches
- Philly Cheesesteak Sandwiches
- Sloppy Joes
Ingredients for Harvest Grains Reuben Sandwiches
(See the full recipe at the bottom of this post.)
- Harvest Grain Sandwich Loaf (See Recipe Here)
- Swiss Cheese
- Leftover Corned Beef
- Sauerkraut, drained
- Thousand Island Dressing (See my Recipe Here.)
- butter
A Note About Ingredients
We are incredibly fortunate to have the option of home canned sauerkraut that our Uncle Bob shares with us. However, if homemade is not an option, Aldi has a wonderful product. 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!
Now a word about Thousand Island Dressing. You could make your own if you have a recipe, or use mine HERE. Another great choice is Marzetti’s. It really outshines the rest of the competition. If unable to find it, then go for Kraft, or again, Aldi has a nice option.
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a serrated knife and cutting board, slice 8 pieces from Harvest Grain Sandwich Loaf. If grilling the sandwich, butter one side of each piece.
Another option in making this sandwich, is to simply toast the bread and then build the sandwich on that. If you decide to do this, refrain from buttering the sandwich until after the bread has been toasted.
With a carving knife on the same cutting board, slice pieces of corned beef into 1/2″ – 3/4″ thickness.
If necessary, drain the sauerkraut.
Assemble the Sandwiches
Heat a large cast iron skillet or griddle. When hot, place 4 slices of bread, buttered sides down.
Arrange on top of each piece of bread, a slice of Swiss cheese, slices of corned beef, a couple spoons of drained sauerkraut, and a tablespoon (or two) of Thousand Island Dressing, in that order.
Top with remaining slices of bread, buttered side up. Cook until the first side is a deep golden brown, about 4 minutes. Carefully turn sandwiches over and repeat for the second side.
If you are building your sandwich on toasted bread, use the same order, starting with buttered toast on the inside.
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.
Harvest Grains Reuben Sandwich
Ingredients
- 8 slices Harvest Grain Bread See Recipe Here
- 2 tablespoons butter
- 4 slices Swiss Cheese
- 1/2 pound Corned Beef sliced
- 1 1/2 cups Sauerkraut drained
- 6 tablespoons Thousand Island Dressing
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a serrated knife and cutting board, slice 8 pieces from Harvest Grain Sandwich Loaf. If grilling, 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.
- If necessary, drain the sauerkraut.
Assemble the Sandwiches
- Heat a large cast iron skillet or griddle. When hot, place 4 slices of bread, buttered sides down.
- Arrange on top of each, a slice of Swiss cheese, slices of corned beef, a couple spoons of drained sauerkraut, and a tablespoon or two of Thousand Island Dressing, 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, pressing down to enclose the sandwich.
Toasted Version
- Prepare a quick toasted version of this sandwich by toasting the slices of bread in a toaster. Butter one side of each and then build the sandwiches by adding Swiss cheese, corned beef, drained sauerkraut and Thousand Island Dressing. Top with buttered side toast on the inside.
- Serve sandwiches with plain potato chips and dill pickle spears. Serves 4.
Notes
Nutrition
