Crispy Baked Reuben Sandwiches
Elevate your sandwich game with these Crispy Baked Reuben Sandwiches—an irresistible twist on the classic deli favorite! This easy recipe combines the bold flavors of tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and gooey Swiss cheese, all layered between slices of hearty rye bread. Brushed with a buttery garlic mixture and baked to golden perfection, these Reubens offer a delightfully crisp texture without the need for a stovetop griddle. Ready in just 30 minutes, these sandwiches are perfect for a quick dinner or a satisfying lunch. Serve them hot with pickles and chips for a restaurant-quality meal your family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 slices Rye bread
- 1 pound Corned beef
- 8 slices Swiss cheese
- 1 cup Sauerkraut
- 0.5 cup Thousand Island dressing
- 4 tablespoons Unsalted butter
- 0.5 teaspoon Garlic powder
- 2 tablespoons Dijon mustard (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
In a small bowl, microwave the butter for 20-30 seconds until melted. Stir in the garlic powder and set aside.
Lay out the slices of rye bread on a clean work surface. Spread a thin layer of Thousand Island dressing on one side of each slice of bread.
On four slices of bread, place 1-2 slices of Swiss cheese, ensuring the cheese covers most of the bread.
Top the cheese with an even layer of corned beef, dividing it equally among the four slices.
Drain the sauerkraut to remove excess liquid, then evenly divide it over the corned beef.
If you like a tangier sandwich, spread a thin layer of Dijon mustard on the remaining four slices of bread.
Place the remaining bread slices, dressing or mustard side down, on top of the sauerkraut to form sandwiches.
Brush the top of each sandwich generously with the garlic butter mixture. Carefully flip the sandwiches over and brush the other side as well.
Arrange the sandwiches on the prepared baking sheet. Place another baking sheet on top to gently press the sandwiches down.
Transfer to the preheated oven and bake for 10 minutes. Remove the top baking sheet and bake for an additional 5 minutes, or until the bread is golden brown and crispy.
Remove the sandwiches from the oven and let them rest for 2-3 minutes before cutting and serving with pickles or chips on the side.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 9272 mg | 403% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 37.4 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2483 mg | 191% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
