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Campfire Reubens

Campfire Reubens

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
NancyOlson

NancyOlson

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!

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Ingredients {{adjustedServings}} servings

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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

Directions

  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

Silvercin29
11

Silvercin29

9/13/2007

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, american, and pepperjack cheeses. I laid everything out on table and let each assemble their own to their liking. I made mine as stated in the recipe. Except we all used ff thousand island. This was excellent!! My fiance had never tried a reuben and fell in love with this. He tried one later at a local eatery and HATED it!! I swear its the rye... yuck. Anyway, we have made these on the grill, campfire, and in the oven. I dont check the time really, just check the food. The thicker ones were still cold in the middle when the kids sandwiches were done. We will definately keep making this one!!

chef tara
10

chef tara

11/14/2008

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 followed the directions to a T, and my bread was, burned, soggy, and stuck to the foil (along with the soggy mess of toppings). This was the only recipe which didn't call for buttering or oiling the bread prior to cooking, so I thought it would be a healthier alternative. From now on I will load the toppings on two slices of buttered rye and cook till golden and melted in a skillet (I'll either get a larger pan, or we'll eat at different times!) The recipe has flawless reviews other than mine, but it really didn't work for me.

CARLYNSMOMMY
7

CARLYNSMOMMY

8/15/2008

We loved these! Very simple, and delicious!

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