This Reuben sandwich is perfect for the family. In under 20 minutes you will have enough piping hot sandwiches to feed the family. Made with corned beef, sauerkraut, and Russian dressing on perfectly toasted marbled rye this quick and simple recipe will be a new go-to.
When you want an easy to make sandwich that tastes great look no further. There is nothing better than a nice Reuben sandwich with some delicious corned beef on rye. This is also a great way to use up left over corned beef. 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.
In this recipe
One of the best parts of the sandwich is it’s simplicity. There isn’t much to this recipe and you can get everything you need quickly.
Corned beef: this is the cornerstone of the sandwich. My favorite is to use any left over corned beef however getting it from the deli is just as delicious.
Rye bread: marbled rye is the go to bread for myself however any rye bread will work. You can also use sourdough or any other crusty bread for this recipe.
Sauerkraut: adds some acidity to the sandwich.
Why a sheet pan Reuben sandwich?
The simple answer is because it quick and easy to make. The second reason is because you can make a bunch of them at once. This is a perfect sandwich when you don’t want to spend a ton of time in the kitchen but need to feed a small army. You can scale this down if you are just making a couple of sandwiches as well. All you will need is a couple of foil lined sheet pans and all you have left for clean up is a knife and maybe a couple of small bowls.
A quick prep time
This is one of my favorite parts, since it doesn’t take much time to get it ready. There are a couple of ways to prepare these sheet pan Reubens. You can make them as pictured where you put the ingredients for 2 sandwiches on one sheet pan. Or you can place all of the bread on one sheet pan and the meat on the other. When serving a larger crowd I prefer to make them as shown. That way you don’t have someone taking way more meat than they should if you don’t assemble the sandwiches yourself.
Don't stray too far
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 or hard cheese such as provolone or Jarlsberg cheese. This will ensure that you don’t have pools of fat sitting on the sandwich or it pooling on the pan and getting absorbed by the bread. As you are using two separate sheet pans you will want to swap them halfway through to make sure everything cooks evenly.
What is Russian dressing?
Russian dressing is a mixture of ketchup, mayo, and Worcestershire sauce. Additional ingredients can include relish, horseradish, onions, and paprika among other ingredients. It is very similar to Thousand island dressing which shares the same base of ketchup and mayonnaise. However thousand island dressing will be sweeter than Russian dressing. If you happen to not have any Russian dressing, thousand island will do in a pinch. Do to the mayonnaise within the dressing I prefer to add it after the sandwich is cooked.
Looking for other sandwich recipes?
Sheet Pan Reuben Sandwich
Equipment
- 2 Foil lined sheet pan
- Spatula
Ingredients
- 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
Instructions
- Preheat the oven to 425°F, 220°C, 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.
Nutrition
