Ingredients
Scale
- 1 loaf (16 oz) marble rye bread, sliced
- 1 pound thinly sliced cooked corned beef
- 1 cup Thousand Island dressing
- 1 (14 oz) can sauerkraut, thoroughly drained and squeezed dry
- 8 slices Swiss cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread half of the Thousand Island dressing lightly over one side of all the rye slices.
- Step 2: Arrange half of the sliced rye bread (dressing side up) snugly in the bottom of the prepared baking dish, trimming slices if needed to fit. Layer the thinly sliced corned beef evenly over the bread base.
- Step 3: Spread the thoroughly drained sauerkraut evenly over the corned beef layer. Spread the remaining 1/2 cup of Thousand Island dressing over the sauerkraut.
- Step 4: Place the remaining slices of rye bread on top of the filling. Brush the top layer of bread with the melted butter, then layer the Swiss cheese slices over the top, followed by a sprinkle of the grated Parmesan cheese.
- Step 5: Bake for 20 to 25 minutes, or until the Swiss cheese is melted and bubbly, and the edges of the bread are golden brown and toasted. Let the bake rest for 5 minutes before slicing and serving.
Notes
- Store leftovers covered tightly in the refrigerator for up to 3 days, keeping in mind the rye bread crust may soften after the first day.
- For the best texture, reheat individual slices in a toaster oven or standard oven at 350°F (175°C) until the cheese is bubbling again, which helps the rye crisp up nicely.
- Serve this rich Reuben Bake immediately alongside a light, crunchy element like crispy dill pickles or a simple side of kettle-cooked potato chips.
- Ensure you drain and squeeze the sauerkraut until it feels almost completely dry; excess moisture is the enemy of the rye base and will result in a soggy bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American