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!
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 Grains Blend
Harvest Grain Sandwich Loaf is a hearty bread that has a wonderful whole grain mixture that I buy from King Arthur Baking. 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 for Harvest Grains Reuben Sandwiches
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A Note About Ingredients
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!
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 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. 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.
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 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.
Second Option – Toasted Bread
Prepare a quick toasted version of this sandwich by toasting the slices of Harvest Grains 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.
This works when you’re in a hurry and need fast preparation, but I recommend the grilled sandwich, when possible.
This recipe will make 4 sandwiches. I like to serve them with plain potato chips and dill pickle spears.
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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
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Instructions Click to Start Cooking
- 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 slices (8 slices) Harvest Grain Bread. If grilling, butter one side of each piece with 2 tablespoons (29.57 ml) butter.
- Using a carving knife on the same cutting board, slice pieces of 1/2 pound (226.8 g) Corned Beefinto 1/2" – 3/4" thickness.
- If necessary, drain 1 1/2 cups (213 g) Sauerkraut.
- Heat a large cast iron skillet or griddle. When hot, place 4 slices of bread, buttered sides down.
- Arrange on top of each, 4 slices (4 slices) Swiss Cheese, slices of corned beef, a couple spoons of drained sauerkraut, and 6 tablespoons (88.72 ml) 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.
- 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.
Nutrition
Notes
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Let me know how it turned out!
