Feeding a Farmer: Reuben Sandwiches

I have a series called Feeding a Farmer. It’s food that can be prepared in a few minutes to make a meal for those last minute meal times.  To find out how this all originated, check out this link.  Keep in mind, none of these foods are glamorous…they are fast…and not bad tasting.

Hubby and I are both HUGE fans of Reuben Sandwiches.  If I am at a restaurant, chances are, I’ll order one.

I got to thinking why don’t I make them at home if I like them so much…and so Reuben Sandwiches have made it onto our lunch menu.  They are quick and easy…not much harder than a grill cheese sandwich.

This is how I do it.

Take rye bread.  Butter one side and put it on the griddle.  Spread thousand island dressing on the other side.  Load it up with corned beef (or turkey if you want a Rachel instead of a Reuben), sauerkraut and then Swiss cheese.  I like to keep the kraut away from the bread so it doesn’t get soggy.

The I top it with a buttered piece of bread.  From there it gets grilled exactly like a grilled cheese sandwich.

Add a pickle and salad or pickle and some chips and who needs a diner?

This is just a quick simple easy recipe for how I feed my farmer.

8 thoughts on “Feeding a Farmer: Reuben Sandwiches”

  1. like you i love Ruben sandwiches too, but i’ve never before heard of the Rachel (turkey) sandwich variation. I’l have to try that one after Thanksgiving, as we’ll have lots of leftover turkey breast just waiting for sandwiches. Thanks for the yummy idea!

  2. Actually, when we’ve had a “Turkey Reuben” at our favorite sandwich shop, they use cole slaw & Russian dressing on it! Makes my mouth water just to think about it, even though I just made our Sloppy Joes for dinner which are always a hit!

  3. On our farm we call it meals on wheels! There are times when there is work that needs to be kept to and no break time so I meet the guys/gals wherever they happen to be. It’s almost like a picnic on a wagon, tractor, tailgate or sitting in the field.

  4. Why did I ever think that these sandwhiches were a mystery to make at home??? Thanks for sharing the Rachel Reuben version too!!!

  5. I’m on the search for the best local Reuben that will come close to the best I’ve ever had. Phoenix is just too far from me to get the best. ;)
    I’m making them today for lunch using pepper jack cheese and turkey pastrami. Smells divine!

  6. I like to layer Swiss cheese, then meat, sauerkraut, dressing, and another slice of cheese. That keep your bread from getting soggy.

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