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Reuben Sandwich

Reuben Sandwich: a sourced grill recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: No machine-readable author provided. BenFrantzDale~commonswiki assumed (based on copyright claims)., CC BY-SA 3.0; https://commons.wikimedia.org/wiki/File:Ruben_sandwich.jpg; http://creativecommons.org/licenses/by-sa/3.0/. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Reuben Sandwich

Photo: No machine-readable author provided. BenFrantzDale~commonswiki assumed (based on copyright claims). · CC BY-SA 3.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 1
Difficulty: Medium

Ingredients

  • •½ lb (225 g ) sliced corned beef (or try using pastrami )
  • •¼ cup (60 ml ) drained sauerkraut
  • •2 tbsp chopped sweet onion
  • •2 tbsp creamy Russian dressing
  • •2 slices rye bread (or use sourdough bread in case of rye allergy)
  • •1–3 slices Swiss cheese
  • •Chopped parsley
  • •1 tbsp butter

Instructions

  1. 1Combine the sauerkraut, onion, and parsley.
  2. 2Spread the dressing on two slices bread.
  3. 3Pile layers of corned beef, cheese, and sauerkraut mixture on one slice.
  4. 4Add second slice of bread.
  5. 5Butter the outside of the bread.
  6. 6Grill until lightly browned, roughly 5–10 minutes.

Camp tips

  • • The Reuben has a "sister" sandwich, the Rachel, which is made with pastrami or turkey in place of corned beef (and sometimes coleslaw in place of sauerkraut).
  • • A Georgia Reuben is a Reuben made with turkey and coleslaw instead of sauerkraut.
  • • A Reuben served in a Jewish delicatessen would not contain cheese or butter, as dietary laws forbid meat and dairy in the same dish.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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