Reuben Bake
A cozy, oven-baked twist on the classic Reuben sandwich: layers of rye bread, sliced corned beef, Swiss cheese and sauerkraut, finished with Thousand Island dressing and a golden buttered top.
Ingredients
Main Ingredients
- 8 slice rye bread day-old or slightly stale works best
- 16 oz sliced corned beef
- 8 slice Swiss cheese
- 1 cup sauerkraut well drained and squeezed
- 0.75 cup Thousand Island dressing or Russian dressing
- 2 tbsp butter melted, for pan and brushing tops
- 0.5 tsp caraway seeds optional
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
- Place 4 slices of rye bread in a single layer on the bottom of the prepared dish.
- Spread about half of the Thousand Island dressing evenly over the bread slices in the dish.
- Layer half of the sliced corned beef over the dressed bread, then top with half of the Swiss cheese and half of the drained sauerkraut.
- Repeat the layers with the remaining dressing, corned beef, Swiss cheese, and sauerkraut. Top with the remaining 4 slices of rye bread.
- Brush the tops of the bread with melted butter and sprinkle lightly with caraway seeds if using. Cover the dish tightly with foil.
- Bake covered for 15 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is melted and the top is golden.
- Let the bake rest for 5 minutes, then cut into 6 squares. Serve warm with extra Thousand Island dressing on the side if desired.
Notes
For a lighter version, use reduced-fat Swiss and a light dressing. Assemble ahead and refrigerate; bake just before serving.
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