Tilapia Reuben Sandwich

"Ok ... everyone is familiar with reubens ... and southerners know the grouper reuben which is very good. Well for some, grouper is very expensive and sometimes not always available. So here is my twist. This is a great double decker sandwich, still grilled with all the traditional flavors and a little twist. This sandwich is so big it is great as a main course or just cut in half and served with a side of soup. A creamy potato soup or any favorite would make this dinner."
photo by a food.com user photo by a food.com user
Ready In:
4-8 full or half sandwiches


  • 3 tilapia fillets
  • 12 slices pumpernickel bread (thin sliced, 3 per sandwich)
  • 16 slices swiss cheese (very thin sliced, you need 4 per sandwich)
  • 8 tablespoons thousand island dressing (a good store bought brand is fine)
  • Coating

  • 1 cup flour
  • 1 pinch cayenne
  • salt
  • pepper
  • 2 tablespoons butter (1 tablespoon to grill the fish, 1 tablespoon to grill the sandwiches)
  • Kraut

  • 1 12 cups sauerkraut (a good store brand from the deli, fresh is better)
  • 1 small red onion, cut in quarters and thin sliced
  • 1 pinch caraway seed
  • 1 teaspoon butter


  • Kraut -- Lets get the sauerkraut layer started. Add 1 teaspoon of the butter to a small saute pan and melt on medium high. Add the onions and caraway and cook until soft and slightly golden brown, Maybe 4-5 minutes. Add the sauerkraut (drained) and let simmer on medium low until every thing is combined and some of the liquid reduces.
  • Fish -- First the fish should be taken out of the fridge so they are close to room temperature Then in a pie pan or small dish add the flour, cayenne, salt and pepper. Dip the fish in the flour mixture and coat both sides, just to get a light coating. This is not a heavy crust, just a light crust is all.
  • Saute -- In a large saute pan, add 1 tablespoon of the butter and bring to medium high heat. Saute the fish until golden brown on each side. They will only take 2-3 minutes per side. Remove and let cool for just a minute or two.
  • Use a fork and lightly break up the fish, not flaked like canned tuna, just break it up lightly so it isn't "one whole piece" on the sandwich.
  • Sandwich -- Now build the sandwich, 1 slice of bread topped with thousand island dressing (go easy on the dressing), cheese, fish, then top with a couple of spoons of the sauerkraut and onions. Next, a slice of cheese and bread with thousand island spread on the inside, then repeat. Topped with more thousand island (again go easy), cheese, fish, sauerkraut, cheese and the final bread for the top.
  • Remember this is a double decker sandwich so don't make the layers too thick.
  • Grill -- In a saute pan or grill pan. Spread the outside top and bottom with a light "smear" of butter and grill on medium to medium low to toast the outside and get nice and golden brown. As they grill I like to cover so the cheese melts. Use a large lid or just a piece of foil will work fine, just don't grill on high, let it go slowly. Cut these in half and serve 1/2 per person they are big and delish!

Questions & Replies

Got a question? Share it with the community!


  1. DELICIOUS! My husband is a big fan of the Reuben sandwich. I saw this recipe and decided to give it a try. We both LOVED it! Very tasty! I am not normally a fan of kraut but this one is so good. I plan on making this again very soon.


<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
View Full Profile

Find More Recipes