Baked Reuben Sandwich Recipe

Baked Reuben Sandwiches have all the flavors of a classic Reuben with a delicious sauce that's baked right in! An easy, delicious sandwich that's perfect for game day, St. Patrick's Day, or weeknight dinner!

5 from 3 votes

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Prep Time: 15

Cook Time: 25

Refrigeration: 8

Total Time: 8 40

Servings:

Calories: 189kcal

Author: Cathy Trochelman

Ingredients

12 rye dinner rolls OR any small sandwich rolls
1/2 pound corned beef sliced
6 slices Swiss cheese
3/4 cup sauerkraut drained
1/2 cup butter
1 Tablespoon brown sugar
1 Tablespoon ketchup
1 Tablespoon worcestershire sauce
1 Tablespoon dried mustard
1/2 cup Thousand Island dressing for drizzling or dipping

Instructions

Layer the corned beef, cheese, and sauerkraut in the rolls, dividing the ingredients evenly.
Place sandwiches in a 9 x 13-inch baking dish or rimmed baking sheet. For easy clean-up, line the pan with aluminum foil.
In a small saucepan, combine the sauce ingredients. Bring to a boil over medium-high heat.
Remove sauce from heat and pour over the sandwiches.
Cover with foil and refrigerate the sandwiches overnight. (*Note: this step can be eliminated if necessary.
Uncover the sandwiches and bake at 350° for 20-30 minutes. Serve with Thousand Island or Russian dressing as desired.

Notes

Storing & Reheating

Leftover sandwiches can be stored, covered, in the refrigerator for 3-4 days. To reheat, transfer to a small oven-safe container. Cover with foil; heat at 350° for 15-20 minutes or until cheese is melted and sandwich is warmed through.

Recipe Variations

- Use rye bread instead of rye rolls

- Use Hawaiian rolls or any type of small dinner rolls

- Substitute mozzarella or provolone for the swiss cheese

- Make it a "Rachel" (use turkey instead of corned beef!)

- Add 1 teaspoon caraway seeds or poppy seeds

- Add prepared horseradish to the sauce

- Add pickles (dill or bread & butter) to the sandwiches

- Make a double or triple batch on sheet pans

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