Campfire Reubens

Campfire Reubens

9
NancyOlson 0

"Started by my mom when I was very young, this sandwich has been a tradition for years on family camping trips. My children and grandchild now insist I make them on all our camping trips. Each person assembles their own sandwich just how they like it, with or without sauerkraut, extra cheese, or any way in-between. Use a permanent marker to label the packets. You'll never want another Reuben that isn't made over a campfire!"

Ingredients

45 m {{adjustedServings}} servings 777 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 777 kcal
  • 39%
  • Fat:
  • 48.9 g
  • 75%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 2637 mg
  • 106%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat a grill for low heat.
  2. Cut 4 large squares of aluminum foil. Place 2 slices of bread side-by-side on each piece of foil. Spread the bread slices with Thousand Island dressing. Evenly divide the corned beef, Swiss cheese, and sauerkraut among the bread. Top with a second slice of bread to make a sandwich. Wrap the foil snugly around the sandwich to make a sealed packet.
  3. Place the packets on the preheated grill. Cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.
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Reviews

9
  1. 12 Ratings

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I have never liked the rye bread that local eateries use for reubens. The pumpernickel is why I tried this. I bought deli corned and roast beef, turkey and ham(kids are picky). Also used swiss, ...

This method reuined my ruebens, so I had to make a second batch with the skillet method. I was drawn to grilling because I do not have a large enough non-stick skillet to cook 2 sandwiches. I fo...

We loved these! Very simple, and delicious!