This Reuben sandwich is perfect for the family. In under 20 minutes you will have enough piping hot sandwiches to feed the family. This quick and simple recipe will be a new go-to.
There is nothing better than a nice Reuben sandwich with some delicious corned beef on rye. One of the biggest reasons I love this recipe is that you can make them in bulk. These are great to make for sliders for a big game or just for a group of friends or family. They are quick to throw together and will disappear just as quickly.
Why a sheet pan Reuben sandwich?
What makes this Reuben special even though it is a pretty easy sandwich is by making your own bread and corned beef. That is brings in the unique flavors that you cannot get anywhere else. This also means it will become a signature sandwich in your house.
One of the best things is that it takes minimal effort for these bad boys. Which is something I love infinitely more than grilling one at a time. All you need is two sheet pans and you are good to go with this recipe.
The oven will be set pretty high so you do want to make sure that you are near by otherwise you might end up with some burned Reubens. It is important to make sure that do you choose a good swiss or other melting cheese if you do not prefer swiss. Otherwise you might have pools of fat on your corned beef.
Russian dressing is a mixture of ketchup, mayo, and Worcestershire sauce. Additional ingredients can include relish, horseradish, onions, and paprika among other ingredients. I prefer to add this to the bread after baking to make sure that the bread stays toasty.
Easy Sheet Pan Reuben Sandwich
- 2 Foil lined sheet pan
- 1 lb corned beef
- ½ cup sauerkraut
- ½ cup Russian dressing
- 8 slices rye bread
- ½ lb swiss cheese sliced
- ¼ cup butter unsalted, softened
- Preheat the oven to 425°F or gas mark 7.
- On one sheet pan arrange the corned beef into 4 sections. Top with cheese and then sauerkraut. Butter one side of each slice of rye bread and place the butter side up on the other sheet pan.
- Place both in the oven with the bread closer to the element. Bake until bread is toasted and the cheese has melted. Remove from the oven. Spread the Russian dressing over the non-buttered sides of the bread and top with corned beef and cheese.