reuben bake recipe
The Best reuben bake recipe
What I love most about this recipe isn’t just the taste, but how adaptable it is. It’s great for a casual weeknight meal when you’re craving something familiar, or it can be the centerpiece of a holiday spread. The corned beef soaks up the mustard and onions, the sauerkraut adds a bright, slightly sour contrast, and the Swiss cheese gives it that gooey, melty richness. Plus, it’s got a little something for everyone—kids can eat the sandwiches, adults can dig into the baked version, and it’s surprisingly light on the heavy stuff if you skip the extra cheese or use whole-grain bread. It’s a dish that’s as comforting as it is satisfying, and it’s something you can make ahead and reheat without losing its flavor. That’s why I keep it in my rotation: it’s reliable, it’s loved, and it never fails to bring people together.
Classic Reuben Bake
A comforting twist on the Reuben sandwich, baked to perfection with a crispy cornbread top and tangy sauce. Perfect for a cozy meal or game day.
🥘Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1/2 cup vegetable oil
- 6 slices corned beef
- 6 slices Swiss cheese
- 6 slices sauerkraut
- 1 cup Thousand Island dressing
👨🍳Directions
-
1
Preheat oven to 375°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in buttermilk, egg, and oil until a thick batter forms. -
3
Pour the batter into the prepared loaf pan and bake for 15 minutes. Remove the cornbread to a wire rack. -
4
Arrange corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing in the loaf pan. Press gently to adhere. -
5
Return the pan to the oven and bake at 375°F for 20–25 minutes, until the top is golden brown and the center is set.
🔧Equipment
- Mixing bowls
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Reuben Bake Works
❓ Frequently Asked Questions About Reuben Bake
1. What is the best way to keep the corned beef tender during baking?
Use a roasting pan with a rack to elevate the beef, allowing excess fat to drip away. Bake at 325°F until the edges pull away from the pan, about 1.5 to 2 hours, then remove and slice thinly for maximum tenderness.
2. Can I substitute sauerkraut for the traditional fermented sauerkraut in this recipe?
Yes, you can use fresh cabbage or store-bought sauerkraut (unsalted) if you prefer. Fresh cabbage should be finely shredded and cooked until soft, while store-bought should be drained and rinsed to remove excess liquid before adding.
3. How do I ensure the Swiss cheese stays melted and gooey without burning?
Preheat your oven to 350°F and place the cheese slices directly on the baking sheet. Cover the pan with foil halfway through baking to trap steam, which helps melt the cheese evenly. Remove foil 5–10 minutes before serving to crisp the top slightly.
4. What if I don’t have a good-quality corned beef?
Avoid pre-marinated or pre-cooked beef to ensure authentic flavor. Use a fresh, high-quality brisket or corned beef brisket (about 3–4 pounds) and marinate it overnight in a mix of 1 cup corned beef brine, 1 cup vinegar, 1 cup water, and 1 tbsp mustard. Trim excess fat before baking.
