How to make Easy Baked Reuben Sandwiches

This is your how to make the perfect baked sandwich. Think hot pocket only so very much better. Actually forget I said hot pocket unless you love them and always wanted to make them, then do not forget. Scroll down and learn how to make them for yourself! Baked sandwiches are perfect as an easy dinner, serve with some baked french fries and a side salad.

Why we love a baked sandwich.

A classic reuben sandwich is one of my favorite things. Stacked high with corned beef and dripping with thousand island dressing. If there is a reuben on the menu, I always order it. Reuben sandwiches have all the makings of the perfect sandwich; stacked high with meat, cheesy, pickley, and saucy. And this one all is wrapped up in a warm golden brown pocket of bread. I originally came up with this sandwich as a way to use up leftover corned beef from our St Patrick’s Day dinner. It has all the flavors of a classic reuben however its baked instead of grilled. This recipe makes two sandwiches that can be cut into four pieces each. It’s perfect for an easy weeknight dinner.

Gather these ingredients

 

How to make a baked Reuben Sandwich

You will need just a few simple ingredients, that are readily available at your grocery store, to make this easy recipe!

1. Take bread dough out of freezer and allow to thaw completely. I was making several sandwiches. You will only need 2 loaves of bread dough.

2. Line two baking sheets with parchment paper or lightly greased aluminum foil and pre heat oven to 400 degrees.

3. Drain sauerkraut in a colander, pressing out all the excess liquid with a spoon or pressing into it with a paper towel. It needs to be as dry as possible, we do not want a soggy sandwich.

4.Roll out dough, on a lightly floured surface, 12×15 inch rectangle or as close as you can get to those dimensions.

Now it’s time to layer on the ingredients: follow the process photos below for the step by step instructions. It really is so easy!

Spread 3 tablespoons of thousand island dressing down the middle of the dough.

Lay 5 slices of cheese over top of the sauce. (add an extra slice of Swiss cheese if want it extra cheesy)

Layer 1/2 of the pound of corned beef evenly over top of the Swiss cheese.

Now spoon half of the drained sauerkraut on top of the corned beef.

Make slices slanting downward, on both sides of the rectangle of dough; five or six slits per side.

Fold strips of dough across filling, creating a criss cross pattern.  

Continue all the way up until you’ve got yourself a beautiful braided sandwich. Make sure to tuck dough in on both ends.

Whisk one egg with a tablespoon of water and brush the egg wash lightly over the top of the sandwich.

Sprinkle with teaspoon caraway seeds. If you are not a fan of rye bread or caraway seeds, by all means, you can leave them off. I think this really adds to the authenticity of the sandwich. Giving it the rye bread flavor without using rye bread dough.

Transfer prepared sandwich to a lined baking sheet and bake at 400 degrees for 20 minutes or until golden brown and gooey cheese is oozing out the sides! Delicious!!

Let sandwich rest for a 5-10 minutes before slicing into it. You can slice this into as many sandwiches as you like. I usually slice my baked sandwiches into four pieces. However, if you are serving this amazing reuben sandwich as an appetizer or then slice into smaller portions.

Tips & Variations

• Making ahead: If you are having guest over for a game or for a lunch, whatever the case may be this sandwich is very easy to make an hour of two in advance of your guests arriving. Simply make the sandwiches and cover with a tea towel on your countertop in a cool area. The bread dough will naturally rise, but this is fine. Bake the sandwiches 30 minutes before you plan to serve them.
• Get creative! I have two other versions of this sandwich on E2g, I have shared them below. If you are like me, and you see a recipe and an only think of all the ways you want to change it, I say GO FOR IT! My feelings will not be hurt. The only thing I ask is that you share in the comments below what you put in your baked sandwich. It’s nice to share.
• Keep it dry: What I mean by this is you do not want to add too much moisture to the inside of your sandwich. If you like things saucy like myself, you may be tempted to add extra thousand island. I would advise adding the extra sauce after the sandwich is baked by dipping your sandwich in a side of dressing. If too much sauce is added to the inside the sandwich could become soggy, and we do not want that!
• Reheating: This sandwich is absolutely perfect leftover. If you have an air fryer, pop your leftover baked sandwich in it for a few minutes and Voila! If you are like myself and have yet to join the rest of the world in the air fryer movement, then the microwave works as well. If you have a convection setting on your oven, this is like having a giant air fryer, set convection at 400 degrees and pop your leftovers in for a few minutes and enjoy!

Gathering around the table

This sandwich is the perfect for large crowds. Make several varieties and serve dipping sauces on the side, throw a bowl of potato chips on the table and call it a party! Below I’ve shared two more of our favorite baked sandwiches as well as side dish ideas for your next gathering. Be sure to use the printable recipe card below. Comment, Share, and give me all the stars if you love it. Thank you for being here! Enjoy, Sheila

• Baked Pizza Sandwich
• Baked Ham and Cheese Sandwich
• Pesto Caprese Pasta Salad
• Potato Salad
• Strawberry Salad with Poppyseed Dressing
• simple green salad with homemade ranch dressing
• Thousand Island Dressing

 

Enjoy! Sheila