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!

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.

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

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Ingredients

• 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

Instructions

• 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.

Nutrition

Calories: 1028kcal