Reuben Bake sandwich cravings always hit at the weirdest times. Friday night, you finally slog home from work, open your fridge… and the only thing staring back is week-old sauerkraut and a hunk of rye. I mean, what even goes well with that? And you probably don’t want to stand over a pan flipping sandwiches, right? That’s why I’m obsessed with tossing together a Reuben Bake sandwich. Super simple, satisfying, and—let’s be honest—these things blow any deli special outta the water. Promise, you’ll want seconds and maybe even hide the leftovers from your roommate.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Reuben Bake sandwich was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Reuben Bake sandwich cravings always hit at the weirdest times. Friday night, you finally slog home from work, open your fridge... and the only thing staring…
What ingredients are on a Reuben sandwich?
Okay, let’s not overthink this—classic is best, but you can tweak as you like. The traditional Reuben Bake sandwich sets the stage with dark, caraway-studded rye bread. Corned beef (stacked, don’t even bother with stingy slices) is your protein here. Then there’s Swiss cheese on every bite—listen, buy it pre-sliced to save yourself the hassle. Rich, a touch nutty. Sauerkraut’s your wild card. I have friends who claim they “hate” kraut, but trust me, it works magic under melty cheese. And lastly, creamy Russian dressing. Or Thousand Island—I won’t judge. The real secret is layering so every mouthful’s got a bit of everything.
“Used your recipe last weekend, everyone thought I’d secretly ordered from a five-star restaurant. Couldn’t believe it was baked. Thanks for the tip!” – Jess M.
Tips for the best Reuben sandwiches
Whew, I have made a lot of Reuben Bake sandwiches (like, a concerning amount for one person). Here’s what I wish someone told me before my first attempt. First, don’t skimp on quality rye bread. Flimsy bread soaks up the dressing and falls apart—no one needs soggy sandwiches. Go big on cheese—I mean, more cheese equals happiness, that’s just science. Layer the corned beef and sauerkraut evenly, or you’ll get sad, uneven bites. Oh, and drain the kraut, or you’ll head straight back to Soggy Town. Trust me, you want to avoid that. And hey, if your fridge coughs up leftover corned beef from St. Paddy’s Day, this is where it truly shines. Want something cheesy and fast that’s a little different? Check out these Baked Spinach Mushroom Quesadillas for a fun twist! 
How to make baked Reuben sandwiches
The move from skillet to oven: total game changer. Preheat your oven to 375°F (let it get nice and hot). Grab a baking dish and lay down half your rye slices. Slather with Russian dressing (I may use extra, but who’s counting). Next? Pile on corned beef, then sauerkraut, then a generous sheet of Swiss cheese. Top with more dressing. Cover with the other bread slices. Now, I like to brush the tops with melted butter. Feels fancy, gets things golden.
Cover with foil—this helps the cheese go all gooey. Bake for about 20 minutes. Take off the foil and bake another 5-10 minutes, just until the top’s crispy. You’ll smell heaven but don’t burn your tongue, okay? Want something even speedier for dessert? I recommend these No Bake Buckeye Graham Crackers that are way less work than they sound.
Storing & reheating
If, by some miracle, you have leftovers, here’s how to not ruin them. Cool ‘em down before packing into an airtight container. Fridge life? About 2-3 days. Don’t push your luck—soggy bread creeps up fast. For reheating, oven is your BFF (325°F for maybe 10-ish minutes). Keeps that bread crispier than any microwave ever will. Freezing isn’t really recommended. That bread just can’t handle the deep freeze.
What to serve with Reuben sandwiches
A Reuben Bake sandwich needs the right sidekicks. You know what? Basic chips work, but let’s aim higher. Here are my faves:
- Pickles. Always. Crunchy, tangy—kind of a love letter to your taste buds.
- Classic potato salad makes it feel like a backyard get-together even when you’re eating at your desk.
- Quick no bake crunchie slice is a killer dessert bite for the sweet tooth in all of us. Seriously, give it a try.
- And you know a cold drink (root beer? Lemonade?) pulls the whole thing together.
Common Questions
Q: Can I use pastrami if I don’t have corned beef?
A: Go for it. Not traditional, but still super tasty.
Q: My bread keeps getting soggy. What am I doing wrong?
A: Drain the sauerkraut well and use sturdy rye bread. Baking helps, too!
Q: Can I prep Reuben Bake sandwich ahead of time?
A: Yeah, just assemble, cover, and stick in the fridge. Bake when you need. Simple.
Q: What’s the difference with Thousand Island and Russian dressing?
A: Slightly different flavors but both work. Russian is a bit tangier.
Q: Any secret add-ins?
A: Some people sneak in caramelized onions, or a thin layer of mustard on the bread. Totally worth a shot.
Your new dinner hero: Final thoughts
Reuben Bake sandwich night might well save you from another boring meal. I still make this for busy weeknights (or, okay, lazy Sundays), and it slaps every time. Mix it up with other easy favorites like quick no bake crunchie slice or go for leftover magic with no bake buckeye graham crackers. If you want more inspiration, check out this detailed guide for How to make Reuben Sandwiches (Baked) from Feast and Farm or peek at these Baked Reuben Sandwiches featured at Lemon Tree Dwelling. Trust me, once you’ve had a hot, melty Reuben straight from the oven, you’ll never settle for cold cuts again. Who’s hungry?
Reuben Bake Sandwich
Ingredients
Method
- Preheat your oven to 375°F.
- In a baking dish, lay down half of the rye bread slices.
- Spread Russian dressing over the bread.
- Layer corned beef on top.
- Add sauerkraut evenly over the corned beef.
- Top with Swiss cheese slices.
- Drizzle more Russian dressing on top.
- Cover with the other slices of bread.
- Brush the top slices with melted butter.
- Cover the baking dish with foil and bake for about 20 minutes.
- Remove the foil and bake for another 5-10 minutes until the top is golden and crispy.
