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a stack of reuben sandwiches on a cutting board
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Baked Reuben Sandwiches

Baked reuben sandwiches are a fast, fun, hands-off way to make dinner or party food on the fly.
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