Ingredients
Scale
- 1 pound Corned beef, thinly sliced
- 1 loaf Rye bread, cubed
- 1 (16 ounce) jar Sauerkraut, drained and squeezed dry
- 1 cup Thousand Island dressing
- 1/2 cup Swiss cheese, shredded
- 1/4 cup Butter, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the cubed rye bread, melted butter, Dijon mustard, and Worcestershire sauce. Toss to coat evenly.
- Step 3: Spread half of the bread mixture into the prepared baking dish. Top with the corned beef, followed by the drained sauerkraut, and then spread the Thousand Island dressing evenly over the sauerkraut.
- Step 4: Sprinkle the shredded Swiss cheese over the Thousand Island dressing, then top with the remaining bread mixture.
- Step 5: Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and the cheese is melted and bubbly. Let stand for 5-10 minutes before serving.
Notes
- Refrigerate leftovers promptly in an airtight container for up to 3 days.
- For best results, reheat individual portions in a skillet over medium heat until warmed through and the bread is crispy again.
- Serve this hearty bake with a simple green salad or dill pickles for a classic Reuben experience.
- Squeezing the sauerkraut really dry is key to preventing a soggy bake, so don't skip that step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American