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Reuben Sandwiches
with sweet potato fries / snap peas

Active: 30 minTotal: 30 min
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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 29 reviews

I really liked this! It was kind of “fiddly” trying to keep track of the various parts as they were cooking. My bread didn’t have time to toast long enough because my egg was done too quickly. But the flavors were great!

By: Judy
Posted: Mar 23, 2019
Diet: Vegetarian

SO GOOD! I was in love with the reubens and the sauerkraut after "disliking" it my whole life. Will for sure make again!

By: Lily
Posted: Mar 23, 2019
Diet: Original

So yummy! Everyone loves "fancy sandwich night" around here!

By: Tara
Posted: Mar 22, 2019
Diet: Original

Pretty good, I love sweet potato fries but overall this meal didn't have the usual "flair" that CS usually does.

By: Erin
Posted: Mar 22, 2019
Diet: Paleo

Couldn't find corned beef, so used pastrami instead. I personally wasn't a fan, but my husband and oldest son gobbled it up. Was nice and quick - always a plus.

By: Jennifer
Posted: Mar 22, 2019
Diet: Original

Really easy, really delicious. Used some aged cheddar that we had in the house instead of swiss.

By: Jenna
Posted: Mar 21, 2019
Diet: Original