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Reuben Sandwiches
with sweet potato fries / snap peas

Active: 30 minTotal: 30 min

This member request will be a favorite for those who love sour flavors. The vinegar tang of sauerkraut is balanced by the sweet notes of homemade Thousand Island Dressing. Serve some extra dressing on the side for dipping sweet potato fries and crisp snap peas.
Smarts: Make a double batch of Thousand Island Dressing tonight and reserve half to dress tomorrow night's salad.

Tags

Ingredients

Servings:
4
Metric
Reuben Sandwiches:
  • Sauerkraut - 1 cup, drained
  • Butter - 4 Tbsp
  • Bread, rye - 8 slices (sub any sandwich bread)
  • Cheese, Swiss - 4 slices
  • Corned beef, deli-sliced - 6 oz
Sweet Potato Fries and Snap Peas:
  • Snap peas - 10 oz (sub snow peas)
  • Sweet potato fries, frozen - 16 oz
Thousand Island Dressing:
  • Garlic - 1 clove, chopped
  • Mayonnaise - 1/3 cup
  • Ketchup - 1 1/2 Tbsp
  • Sweet pickle relish - 2 tsp
  • Lemon juice - 1/2 tsp
  • Paprika - 1/4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make dressing - (Double if making Tuesday’s meal.) (If prepping right before cooking, get oven heating according to directions on package for frozen sweet potato fries.) Chop garlic. Combine garlic, mayonnaise, ketchup, pickle relish, lemon juice, and paprika. Season with some salt and pepper. If doubled, divide in half, reserving the second half for Tuesday. (Can be done up to 5 days ahead)
  2. Snap peas - You can serve the peas raw or lightly steamed. To steam them, place them in a microwave-safe bowl with 1 Tbsp / 15 mL of water. Cover with a paper towel and microwave on high until snap peas are bright green but still have some crunch, 1 to 2 minutes. (Can be done 1 day ahead)
  3. Sauerkraut - Drain sauerkraut. Rinse with cool water first for a more mild flavor.

Make

  1. Bake sweet potato fries according to package directions.
  2. While sweet potato fries bake, assemble sandwiches. Butter one side of each piece of bread. Lay out bread buttered-side down. Layer with cheese, sauerkraut, corned beef, and some dressing. Top with bread buttered-side up. Continue until all sandwiches are made.
  3. Heat a griddle, grill pan or skillet over medium heat. Place sandwiches butter-side down onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes. Continue cooking on the other side until golden and the cheese is melted.
  4. Serve sandwiches with sweet potato fries and snap peas on the side. Use any remaining dressing for tonight’s meal as dip for the fries and peas. Enjoy!

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Reviews

This meal has 41 reviews

A nice lunch, but not hearty enough for dinner. I enjoyed the ricotta and chard! I haven’t eaten those in combination before.

By: Megan
Posted: Jul 31, 2019
Diet: Vegetarian

It was really good! I've never had a Reuben sandwich before, so I wasn't sure. I bought canned corned beef, but it seemed to still taste great. Also used frozen Red Robin fries, yum!

By: Cody
Posted: Jun 29, 2019
Diet: Original

Loved the sweet potato fries, but I needed sauerkraut with more kick.

By: Carri
Posted: Jun 08, 2019
Diet: Original

Delicious and easy! I made as recipe indicated and was amazing!!! I did struggle locating corned beef, but found in the packaged lunch meat section so used that. I will definitely make again.

By: Sarah
Posted: Apr 30, 2019
Diet: Original

Subbed pastrami since we couldn’t find corned beef and havarti since we are not Swiss fans. Pretty tasty!

By: Kelsey
Posted: Apr 22, 2019
Diet: Gluten-free

Quick and delicious! I subbed Greek yogurt for mayo in the dressing to lighten this up a bit, and subbed pastrami for corned beef so I wouldn't have to go to a second store.

By: Melissa
Posted: Apr 02, 2019
Diet: Original