with sweet potato fries / snap peas
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.
- 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
- Snap peas - 10 oz (sub snow peas)
- Sweet potato fries, frozen - 16 oz
- 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
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)
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)
Sauerkraut - Drain sauerkraut. Rinse with cool water first for a more mild flavor.
Bake sweet potato fries according to package directions.
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.
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.
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!
Our family of four loved this sandwich and sweet potato fries! You can smell the fresh garlic in this homemade dressing. We will definitely make again! Easy to assemble and fit on grill pan. We got extra corn beef and it made 7 sandwiches easily. We were able to use all the sauerkraut and dressing for leftover sandwiches. ❤️👌🏻0 Helpful
A nice lunch, but not hearty enough for dinner. I enjoyed the ricotta and chard! I haven’t eaten those in combination before.0 Helpful
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!0 Helpful
Loved the sweet potato fries, but I needed sauerkraut with more kick.0 Helpful
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.0 Helpful
Subbed pastrami since we couldn’t find corned beef and havarti since we are not Swiss fans. Pretty tasty!0 Helpful