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!
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 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
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.
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
Equipment
Ingredients
- 8 slices Harvest Grain Bread See Recipe Here
- 2 tablespoons butter
- 1/2 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.
Prepare the Ingredients
- 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.
- 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, pressing down to enclose the sandwich.
- Serve with plain potato chips and dill pickle spears. Serves 4.
Notes
Nutrition
