Foil-Pack Reuben Sandwiches

After about an hour, you’ll have warm, meaty, and cheesy sandwiches for everyone.

Level: Easy
Total: 1 hr 5 min
Active: 20 min
Yield: 8 sandwiches


  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons sweet relish
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • Kosher salt and freshly ground black pepper
  • One 12-inch loaf seeded rye or pumpernickel bread
  • 1/2 pound thinly sliced corned beef
  • 1/4 pound sliced Swiss cheese (about 8 slices)
  • 1/2 cup drained sauerkraut
  • 2 tablespoons unsalted butter, at room temperature


  1. Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to mediumhigh heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.)
  2. While the grill heats, prepare the dressing. Combine the mayonnaise, ketchup, relish, lemon juice, Worcestershire, horseradish, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Set aside.
  3. Slice off the heal on either end of the loaf. Slice the bread, cutting only three-quarters of the way down, making 16 slices, each about 1/2-inch-thick (you’ll only need to make 15 cuts); the slices will still be attached on the bottom crust. Spoon 2 tablespoons of dressing between every 2 slices and spread it over both pieces of bread. Reserve extra dressing for serving.
  4. Place a few slices of corned beef and 1 slice of Swiss cheese between each pair of slices to make each into a sandwich. Add 1 tablespoon of sauerkraut to each sandwich. Dot the top of the loaf with butter. Wrap the loaf tightly in foil, place on the unlit indirect-heat side of the grill and cook until the cheese is fully melted in the sandwiches in the center and the outside of the bread is toasted, about 45 minutes.
  5. To serve, unwrap the loaf and cut through the bread to separate the 8 individual sandwiches. Serve with the remaining dressing on the side.

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