Cast-Iron Reuben Sandwiches with Quick Russian Dressing and Crisp Sauerkraut
Mix a quick Russian dressing, squeeze the sauerkraut dry, then stack rye, Swiss, corned beef and kraut in a buttered 12-inch skillet over medium-low heat. Cover and toast about 4 minutes per side until the cheese melts and the meat is hot, working in two batches. Plan on about 30 minutes total.
A good Reuben is a camp favorite for a reason. Salty corned beef, tangy kraut and melted Swiss go between crunchy buttered rye. One skillet and one burner is all you need.
The trick is dry sauerkraut and a lid. Squeezing out the brine keeps the bread crisp. Covering the pan melts the cheese and heats the meat all the way through. The dressing takes two minutes to stir together and beats anything from a bottle.
Cast-Iron Reuben Sandwiches with Quick Russian Dressing and Crisp Sauerkraut
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-low flame
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
Tap an item to copy it for your shopping list or a store search.
This one's for the Crew
Join to unlock the full ingredient list, steps and Trail Notes.
Join the Crew Already a member? Sign inCooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.