Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Foil-Pack Reuben Sandwiches
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- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 307
- Total Fat
- 27 g
- Saturated Fat
- 10 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 55 mg
- Sodium
- 627 mg
We’ve cracked the code on how to make buttery, melty Reuben sandwiches for a crowd with ease — no flipping required! The key is to start by making strategic slices in a whole loaf of rye bread, then stuffing the slots with all the fixings of a classic Reuben: corned beef, sauerkraut, Russian dressing and Swiss cheese. Wrap the whole loaf in foil, place it on a warm grill and in about an hour you’ll have toasty, meaty and cheesy sandwiches for everyone. They’re perfect for camping or entertaining a group at home.
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 307
- Total Fat
- 27 g
- Saturated Fat
- 10 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 55 mg
- Sodium
- 627 mg
Ingredients
Directions
- Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- While the grill heats, prepare the dressing. Combine the mayonnaise, ketchup, relish, lemon juice, Worcestershire, horseradish, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Set aside.
- Slice off the heal on either end of the loaf. Slice the bread, cutting only three-quarters of the way down, making 16 slices, each about 1/2-inch-thick (you’ll only need to make 15 cuts); the slices will still be attached on the bottom crust. Spoon 2 tablespoons of dressing between every 2 slices and spread it over both pieces of bread. Reserve extra dressing for serving.
- Place a few slices of corned beef and 1 slice of Swiss cheese between each pair of slices to make each into a sandwich. Add 1 tablespoon of sauerkraut to each sandwich. Dot the top of the loaf with butter. Wrap the loaf tightly in foil, place on the unlit indirect-heat side of the grill and cook until the cheese is fully melted in the sandwiches in the center and the outside of the bread is toasted, about 45 minutes.
- To serve, unwrap the loaf and cut through the bread to separate the 8 individual sandwiches. Serve with the remaining dressing on the side.
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