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easy grilled corn beef reuben sandwich 1 shows marbled bread with meat and cheese

Easy Grilled Corned Beef Reuben Sandwich

These sandwiches are so easy to build. Traditionally a reuben has sauerkraut on it, but sauerkraut is not my favorite. So I used the cooked cabbage from my crockpot.
Course Sandwich
Cuisine German
Keyword corned beef, Reuben
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 630 kcal
Author Renea

Ingredients

  • 4 slices rye pumpernickel swirl bread (or any other bread)
  • leftover corned beef
  • 2 slices swiss cheese
  • 4 tablespoons Green Goddess dressing
  • 1 cup leftover cooked cabbage, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons butter

Instructions

  1. Cut the corned beef against the grain, preferably with a carving knife.

  2. Start assembling the sandwiches by placing 2 pieces of bread down.

  3. Spread 2 tablespoons of the dressing on each piece of bread.

  4. Add several slices of the corned beef.

  5. Add 1 slice of cheese to each sandwich.

  6. In a bowl, combine the sliced cabbage and the apple cider vinegar and mix well.

  7. Divide the cabbage between the 2 sandwiches.

  8. Top each sandwich off with the last piece of bread.

  9. Melt 2 tablespoons of butter in a saucepan over medium heat.

  10. Grill the sandwiches for a couple of minutes until the first side becomes toasted.

  11. Remove the sandwiches and add the last tablespoon of butter to the pan and melt.

  12. Grill the other side of the sandwich until toasted.

  13. You may have to microwave the sandwich a bit if the cheese is not melted.