Classic Reuben Campfire Sandwiches
Corned beef, tangy sauerkraut, Swiss cheese, and Russian dressing grilled between rye slices over a campfire—this time-honored deli sandwich gets a smoky upgrade for a filling lunch outdoors.
Equipment
- Cast iron skillet
- Spatula
- Knife
Ingredients
- 8 slices rye bread
- 8 oz corned beef sliced
- 1 cup sauerkraut drained
- 4 slices Swiss cheese
- 2 tbsp butter softened
- 1/4 cup Russian dressing
Instructions
- Butter one side of each bread slice.
- Layer corned beef, sauerkraut, Swiss cheese, and a spoonful of dressing on four slices of bread. Top with remaining bread, buttered side out.
- Heat cast iron skillet over medium campfire heat. Grill sandwiches, pressing gently, 3–4 minutes per side until golden brown and cheese is melted.
- Slice and serve hot.
Notes
Drain sauerkraut well to prevent sogginess. Press sandwiches with skillet or campfire rock for crisp edges. Serve with pickles for a deli-style lunch at camp.