Description
This Homemade Reuben Bake is a comforting twist on the classic Reuben sandwich. Layers of corned beef, sauerkraut, Swiss cheese, and a tangy dressing are baked to perfection with a golden, crispy crust. Perfect for a family dinner or a potluck dish!
Ingredients
Units
Scale
For the bake:
- 1 lb (450 g) corned beef, thinly sliced or shredded
- 2 cups (300 g) sauerkraut, drained and patted dry
- 2 cups (200 g) shredded Swiss cheese
- 1 cup (240 ml) Thousand Island dressing (store-bought or homemade)
- 1 tube (8 oz / 225 g) refrigerated crescent roll dough or puff pastry
- 1 tablespoon caraway seeds (optional, for garnish)
For the homemade Thousand Island dressing (optional):
- 1/2 cup (120 g) mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 teaspoon white vinegar
- Salt and pepper, to taste
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
- Prepare the base layer:
- Unroll the crescent roll dough and press it evenly into the bottom of the prepared dish to form the crust. Stretch and press to seal any perforations.
- Assemble the bake:
- Spread half of the Thousand Island dressing over the dough.
- Layer the corned beef evenly over the dressing.
- Spread the sauerkraut over the corned beef, ensuring it’s well-drained to avoid sogginess.
- Sprinkle the Swiss cheese evenly over the sauerkraut.
- Top with remaining dressing and dough:
- Drizzle the remaining Thousand Island dressing over the cheese.
- Unroll a second layer of crescent roll dough (or puff pastry) and place it over the filling. Pinch the edges to seal.
- Add optional topping:
- Brush the top dough with a little melted butter or an egg wash. Sprinkle with caraway seeds, if desired.
- Bake the Reuben:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Cool and serve:
- Allow the bake to cool for 5-10 minutes before slicing into squares. Serve warm with additional Thousand Island dressing on the side for dipping.
Notes
- For a crunchier crust, use puff pastry instead of crescent dough.
- To make this bake gluten-free, use a gluten-free pastry crust and check that your dressing and sauerkraut are gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.