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How to make Reuben Sandwiches (Baked)

Skip the skillet flipping of your next reuben sandwich and bake a bunch quickly and easily in the oven. Gooey and delicious, this fast classic will be a winner and you don’t have to babysit them.

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A hot melty sandwich makes a fabulous dinner or lunch for guests. You might tend to skip over the simplicity of a great reuben or tuna melt and go right for the prime rib–but this simple sandwich is full of amazing flavor.

To make things even easier, we’re baking these on hot cookie sheets so the bread toasts and you don’t have to stand over a skillet and tend to each sandwich one at a time. If you have large enough pans, they can all be baked at once.

Reuben sandwiches would be a great recipe to teach your kids if they make dinner and it’s easy to adjust for large crowds or when you’re cooking for two.

What ingredients are on a reuben sandwich?

Reuben sandwiches are made with

two cookie sheets on top of reuben sandwiches with them peeking out between

Tips for the best reuben sandwiches

Like I always say: When a recipe has just a few ingredients they all need to be the best they can be.

  • Use a good quality rye or make your own bread if you feel up to it.
  • I’d recommend a refrigerated sauerkraut over the canned version, but get what you like
  • Buy a good corned beef and get it shaved in the deli.
  • Get a block of Swiss cheese sliced in the deli as well. Bagged pre-shredded cheeses don’t melt reliably.
  • I’ve always used potted Thousand Island dressing in this sandwich. It has some pickle relish in it that Russian dressing doesn’t. You can make your own dressing if you choose.

To skip baking: Stovetop instructions

Heat a medium skillet over medium high. Add your assembled sandwich and reduce heat to medium. Cook until the bread is toasted (3 to 5 minutes) and then flip.

Cook on the second side until toasted another 3 to 4 minutes, and if needed you can put a lid on the pan to help the cheese melt. Just don’t leave it on long so it doesn’t drip condensation on your bread and make it soggy.

What to serve with reuben sandwiches

Personally I keep it simple with just some chips but you could make homemade potato chips to impress your guests. This is one sandwich where fancy side dishes just aren’t necessary.

a stack of reuben sandwiches on a cutting board

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: 1012kcal
Author: Rachel Ballard

Ingredients

  • 8 slices rye bread
  • 1/2 cup Thousand Island dressing
  • 1 pound corned beef shaved in the deli
  • 1 pound Swiss cheese sliced
  • 1 14.5 ounce sauerkraut canned or refrigerated; drained and squeezed very dry
  • 3 tablespoons butter or margarine softened

Instructions

  • Preheat the oven to 350 degrees. Place two rimmed baking sheets in the oven to heat while you assemble the sandwiches.
  • Butter one side of each of the slices of bread, and place four of them butter side down.
  • To these four slices of bread, spread on 1 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. Make sure you've pressed out most of the liquid to prevent sogging.
  • 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 the sandwiches on a hot baking sheet and place the second baking sheet on top of the sandwiches.
  • Bake until the cheese is melted and the sandwiches are hot–about 12-15 minutes. Serve warm.

Nutrition

Calories: 1012kcal | Carbohydrates: 42g | Protein: 53g | Fat: 70g | Saturated Fat: 33g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 2330mg | Potassium: 567mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1274IU | Vitamin C: 31mg | Calcium: 960mg | Iron: 4mg
a close up of melted cheese in the cut sides of a reuben sandwich
Recipe Rating




Donna J

Sunday 15th of August 2021

do you have any recipes for rye or pumpernickel bread, it is my husbands favorite and I would love to me it from scratch. Thank you!

Rachel Ballard

Friday 27th of August 2021

I don't at the moment but I will make you one soon Donna! One like this might work, it has great reviews: https://www.biggerbolderbaking.com/steakhouse-style-pumpernickel-bread/ --Rachel

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!

Gwen

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

Gayle

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!

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