Description
These Baked Reuben Sandwiches take everything you love about the original—corned beef, Swiss cheese, sauerkraut, and creamy dressing—and layer it into soft rye rolls or bread. Baked until hot and melty with golden, buttery tops, they’re perfect for parties, potlucks, or a comforting family dinner.
Ingredients
Units
Scale
- 6 sandwich rolls or slices of rye or marble rye bread
- 3/4 lb sliced corned beef
- 6 slices Swiss cheese
- 3/4 cup sauerkraut, drained and squeezed
- 1/2 cup Russian or Thousand Island dressing
- 2 tablespoons melted butter
- Optional: caraway seeds for sprinkling
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Lightly grease a baking dish or line with parchment paper.
- Assemble Sandwiches:
- Slice rolls (or use sandwich bread) and spread dressing on both sides.
- Layer corned beef, cheese, and sauerkraut evenly onto each bottom half.
- Close sandwiches and place in baking dish.
- Butter Tops & Bake:
- Brush sandwich tops with melted butter. Sprinkle with caraway seeds if using.
- Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 5 minutes until tops are golden and cheese is melted.
- Serve:
- Slice and serve warm with pickles or a side salad.
Notes
- Make ahead: assemble sandwiches and refrigerate before baking.
- Substitute turkey for a Rachel sandwich variation.
- Great with a Dijon or horseradish spread mixed into the dressing.
Nutrition
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
