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Baked Reuben Sandwiches

Skip the skillet flipping of your next reuben sandwich and make a bunch quickly and easily in the oven. Gooey and delicious, this fast classic will be a winner!

two baked reuben sandwich halves on parchment paper

I’d like you to know that I ate breakfast this morning.

I don’t usually–unless it’s an apple or a banana, but I did today.

I ate this reuben. Why not? I  mean, it’s food. Who says it has to be breakfast food. And yes–it was pretty doggone tasty.

I hear that the Super Bowl is coming up before long? That’s how under a rock I am these days. There is a LOT going on over here, and most of it involves photographing a cookbook. As stylist and photographer, I’m pretty bogged down in work and it’s a challenge that’s taking just about every free moment I have. I love it though. It’s great to do something you love.

Anyhow, this football game thing: baked reuben sandwiches would be a perfect way to feed your hungry guests during the game. And once they are assembled, they’re hands-off till the cheese is melted and the sandwiches are all hot. That’s only about 15 minutes or so.

a close up of melted cheese in the cut sides of a reuben sandwich

They are also great as a quick weeknight dinner. Add a side of tomato soup and you’ve got it. I just love it when a plan (or breakfast) comes together so well.

Baked Reuben Sandwiches

Baked reuben sandwiches are a fast, fun, hands-off way to make dinner or party food on the fly.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 1028kcal
Author: Rachel Ballard


  • 8 slices rye bread (any kind will work but I use dark pumpernickel)
  • 1/2 cup bottled Thousand Island dressing
  • 1 pound deli shaved corned beef
  • 1 pound package sliced Swiss cheese
  • 1 14.5 ounce can shredded sauerkraut drained and squeezed very dry
  • 3 tablespoons butter or margarine softened


  • Preheat the oven to 350 degrees.
  • Butter one side of each of the slices of bread, and leave four of them butter side down on a cookie sheet.
  • To these four slices of bread, spread on1 tablespoon Thousand Island dressing per slice.
  • Top with one slice of cheese (or a little extra if you want it).
  • Add several slices of corned beef--I guess at the amount--enough to make it about 1-inch thick on the bread. You can do less if you like.
  • Add 1/4 cup sauerkraut.
  • Add 1 more tablespoon Thousand Island dressing to the un-buttered side of your remaining slices of bread. Place it on top of the sandwich, butter side up.
  • Place a second cookie sheet on top of the sandwiches to provide a little pressure while they bake.
  • Bake until the cheese is melted and the sandwiches are hot--about 12-15 minutes. Serve warm.


Calories: 1028kcal

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Recipe Rating

Jodi J Gaumer

Sunday 15th of December 2019

A friend of mine told me her hubs makes a version of these but wraps individually in foil? I wanna make some for work but I want to rewarm them with no oven. Any suggestions?

Rachel Ballard

Tuesday 17th of December 2019

Hey Jodi, you could probably bake them and cool them then wrap them in parchment and rewarm in a microwave. Foil in the microwave is obviously not a good idea. They may be a little soggy but you can give it a try and see! --Rachel

Rachel Ballard

Thursday 22nd of March 2018

These reubens are so easy for a crowd!


Saturday 2nd of September 2017

Made this for dinner tonight. Having trouble getting the bread to get toasty. Any tips?

Ellen Hopkins

Sunday 11th of October 2020

Preheat your sheet trays in the oven while assembling your sandwiches. Take one out and put sandwiches on it. Place in oven and put second hot sheet tray on top, bottom side down.

Rachel Ballard

Sunday 3rd of September 2017

Hey Gwen, I'm obviously late to the game on this but to get your bread toasty, make sure you didn't leave your kraut too wet and it's leaking through and you can always use the broiler if you want your bread really crispy. I hope you liked them anyway! --Rachel


Friday 16th of January 2015

Oh my gosh Rachel, this looks amazing!!

Rachel Ballard

Saturday 17th of January 2015

Thank you Gayle. :) I hope you get a chance to try them soon!

Kathi Kirk @

Friday 16th of January 2015

Cookbook? Holy cow how exciting...tell me more!

p.s. believe it or not I have never had a Reuben. I decided at a very early age that I didn't like corned beef or pastrami. I believe it is time to grow up!

Our Seattle Seahawks will no doubt be in the Superbowl...:) so I will have to give these a try!

Rachel Ballard

Saturday 17th of January 2015

Haha! Yes Kathi, I have been working as a professional food photographer for a while now. I am shooting cookbook images for a variety of clients and I LOVE it. It's a lot to manage being stylist and photographer but we have a great time. And don't get me started on the stuff I don't like....Lord have mercy. It's a long list. Maybe we could both be a little adventurous and try a few new things? I hope you are feeling better!--Rachel