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Homemade Reuben Sandwich
Homemade Reuben Sandwich

Recipe of the week: Reuben sandwiches

Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.

The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.

This week’s recipe is for Reuben sandwiches. It was submitted by Jan Powell of Bolivar, Mo. She and her family have been full-time RVers since October 2009 and own a HitchHiker fifth wheel pulled by a one-ton dually truck. They belong to Escapees, Workamper News and Good Sam Club.


  • Rye bread
  • Sauerkraut
  • Sliced Swiss cheese
  • Canned corned beef
  • Thousand Island dressing
  • Margarine


Make a sandwich with a slice of Swiss cheese on the rye bread; place a slice or two of corned beef on the cheese, and layer with sauerkraut and Thousand Island dressing.

Butter the outsides of the bread and cook in electric skillet or on stove top like you would a toasted cheese sandwich. Eat hot. We also use cast iron pie holders over a campfire to heat the sandwiches.

Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.

To order a copy of the cookbook, click here.


About Greg Gerber

Greg Gerber is the editor of Let's RV and the editor of RV Daily Report. A Wisconsin native and father of three grown daughters, he is now based out of Arizona and travels the country in his Winnebago Adventurer motorhome interviewing industry professionals and interesting RVers alike. He can be reached at

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