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If you like Reuben sandwiches, you’re going to love this Reuben bake! It’s like making 8 sandwiches in one, and the crust is toasty and delicious. It’s an easily layered Reuben casserole where you can add all the goodies you like. I love acidic foods like sauerkraut and pickles, so I added both.
Reuben crescent bake, as the name implies, uses crescent roll sheets as “bread,” sliced corned beef, swiss cheese, sauerkraut, thousand island dressing, and pickles all topped with caraway seeds.
The cheese melts into the layers, making this Reuben casserole out of this world amazing! (oh, and it’s one pan, no cooking meal!)
If you love using crescent dough as much as I do, check out the Best Antipasto Squares Recipe, Crescent Roll Breakfast, Chicken Crescent Rolls, and Best Cranberry Brie Bites Recipe, I guarantee you’ll love them all as much as I do!
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Reuben Crescent Bake?
- This is a layered casserole, so we will add ingredients by layers, trying to distribute them well to cover the bottom evenly. First, preheat the oven to 375 F.
- Unfold one of the crescent roll doughs and place it in the bottom of a 9 x 13-inch casserole dish. Poke holes in it with a fork and bake for 10 minutes.
- Second layer: place half of the Swiss cheese slices on top of the baked dough.
- Third layer: add the deli corned beef on top of the cheese slices.
- Fourth layer: sprinkle the well-drained sauerkraut on top of the corned beef.
- Fifth layer: put the chopped pickles on top of the sauerkraut.
- Sixth layer: drizzle the thousand island dressing over the pickles.
- Seventh layer: place the remaining cheese slices on top of the dressing.
- Eight and final layer: top with the other crescent dough and make sure it covers everything nicely. Brush with the egg wash and sprinkle the caraway seeds on top. Bake for 15 mins or until the top is nicely browned.
Make-Ahead and Storing Leftovers:
As long as you drain the sauerkraut very well, you can assemble this casserole early in the day, refrigerate and bake it for dinner when you come home.
If you have leftovers, you can place them in an airtight container and refrigerate them for up to 4 days. I wouldn’t recommend freezing this casserole because when the sauerkraut thaws, it will expel quite a bit of liquid and might make the bottom crust soggy.
- The most important tip is to drain the sauerkraut as much as you can. Press it through a sieve and leave it to drain for as long as you want. You can even squeeze it between two paper towels. The liquid from the sauerkraut, if not well-drained, might make the bottom crust soggy.
- Ask for deli thin corned beef. It will be easier to cut. However, this is not a big problem.
- Wait about 5 minutes before cutting it to let the juices settle a bit.
Ingredients
- 2 refrigerated crescent roll tubes
- 1 lb sliced swiss cheese, divided
- 1 lb thinly sliced deli corned beef
- 1- 14 oz bottle of sauerkraut, well-drained
- ½ cup thousand island dressing
- ¾ cup chopped dill pickles
- 1 egg, beaten with 1 tablespoon of water for the egg wash
- 1 tablespoon of caraway seeds
Instructions
- Preheat the oven to 375 F. Unroll one of the crescent roll tubes and place the dough in the bottom of a 9 x 13-inch casserole dish. Poke holes in it with a fork and bake for 10 minutes
- Cover the baked dough with a layer of swiss cheese slices (about half)
- Add all the deli corned beef in a layer on top of the cheese
- Sprinkle the sauerkraut over the corned beef
- Place the chopped pickles over the sauerkraut
- Drizzle the dressing over the pickles
- Place the remaining cheese slices over the dressing
- Top with the second tube of a crescent roll dough, brush with the egg wash and sprinkle with caraway seeds. Bake for 15 minutes or until the top is brown.
Nutrition Information:
Amount Per Serving:Calories: 516Total Fat: 26.5gCarbohydrates: 23.4gProtein: 29g
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FAQs
This is our version of the classic New York Reuben sandwich — dark rye bread layered thick with silverside, sauerkraut, Russian dressing, and Swiss cheese.
Should a Reuben be toasted? ›
The Best Method for Making Reuben Sandwiches at Home
We have a grilled-cheese philosophy here at Serious Eats, which is that both sides of each slice of bread should be toasted to maximize the crunch against the soft melted cheese. In some cases, this rule works for melts, which is what a Reuben technically is.
Is a Reuben sandwich a German dish? ›
But the Reuben is a deeply early-20th-century American Midwestern creation, a Jewish sandwich that isn't kosher, made by an assimilated Eastern European whose family left Russia, Poland, and Germany several generations before World War II.
Are Reubens heated up? ›
A Reuben can be served cold, but it's far better when it is served hot like the recipe calls for. The melted cheese blends all the ingredients together for a messy and delightful sandwich.
What is a Texas Reuben? ›
A staple in delicatessens throughout the country, a typical Reuben includes pastrami and vinegar-y sauerkraut on some rye bread. We knew that we could do better, and decided to experiment one weekend with our menu. This Texas Reuben features our own lean smoked brisket thrown over some buttered and griddled rye bread.
What is a Boston Reuben? ›
Each bite is a harmonious mouthful of tender corned beef, Swiss cheese, creamy Russian dressing, and tangy sauerkraut, the ingredients all wedged between slices of grilled dark rye.
What is a redneck Reuben sandwich? ›
Smoked Bourbon Glazed Pork, cheese, collards on garlic toast.
How do you keep a Reuben from getting soggy? ›
Both kinds of meat are cured, but pastrami is then coated with a flavorful spice rub and smoked. Why is my Reuben sandwich soggy? The culprit is most likely the sauerkraut. Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben sandwich to prevent any sogginess.
How unhealthy is a Reuben sandwich? ›
About the Reuben
Unfortunately, this traditional sandwich is NOT one that I consider "heart healthy" as it provides approximately 800 calories, 50 grams fat, 20 grams of the artery-clogging saturated fat, 40 grams carbohydrates, 36 grams protein, and a whopping 3200 mg.
What is a Reuben without sauerkraut called? ›
The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.
Juicy corned beef, creamy Swiss cheese, delectable dressing, and traditional sauerkraut are nestled between toasted rye bread and served with crispy sea-salted chips for a sandwich experience that will put your green beer-drinking buddies to shame. Pair it with a Guinness and feel the Irish pride rush over you.
What animal is pastrami? ›
Pastrami is made from beef brisket that has been cured, coated in spices, cold smoked and then steamed. Pastrami's thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic and other spices that might be included in a pickling spice mixture.
Is Arby's Reuben real corned beef? ›
About the Sandwich
Marbled rye bread filled with freshly sliced corned beef, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing. This is a Reuben sandwich inspired by the New York standard.
What is a Reuben with pastrami called? ›
This is actually called a "Rachel". I worked at a deli for years and a Reuben is made with corn beef, a Rachel with pastrami.
What is the best side dish for Rubens? ›
The best side dishes to serve with Reuben sandwiches are potato salad, blooming onion, fried pickles, deviled eggs, tater tots, baked potatoes, coleslaw, pickles, French fries, sweet potato fries, German-style potato pancakes, onion rings, and green salad.
Is a Reuben still a Reuben without sauerkraut? ›
You can certainly make a sandwich without sauerkraut, but it won't be a reuben sandwich since one of the ingredients that defines the sandwich as being a reuben is sauerkraut.
What is the traditional New York sandwich? ›
1) New York's Signature Sandwich
It's a simple creation of thinly sliced pastrami piled high on rye bread and slathered with spicy brown mustard. Some delis might also add corned beef, but it's the simple three-ingredient signature pastrami sandwich that is considered one of New York City's best sandwiches.
Should a Reuben have pastrami or corned beef? ›
A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.
What meat are rubens made of? ›
Classic Beef Reuben Sandwich | 25 min
Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.
