Reuben Sandwich
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If you’re looking for a festive and flavorful way to celebrate St. Patrick’s Day, this classic Reuben sandwich is a must-try! It’s packed with classic deli goodness—think savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy dressing—all wrapped in golden, homemade bread. You can keep things simple by using frozen bread dough, or take it up a notch with my homemade dough recipe below for that extra touch of love and texture.
What makes this recipe so versatile is how easily it can be customized. Not a fan of sauerkraut? Swap it for coleslaw or thinly sliced pickles. Want to try a different filling? Use roast beef, turkey, or even grilled veggies—the method works beautifully with almost any sandwich combo. Whether you’re serving it for a holiday lunch or a cozy weeknight dinner, this Reuben-inspired bake is warm, satisfying, and wonderfully adaptable.
Ingredients for Reuben Sandwich
- FROZEN BREAD DOUGH OR MAKE THE HOMEMADE DOUGH RECIPE BELOW
- THOUSAND ISLAND DRESSING
- CORNED BEEF OR PASTRAMI
- SWISS CHEESE
- SAUERKRAUT (I LEFT IT OUT)
- CARAWAY SEEDS
Instructions for Reuben Sandwich
Start by rolling your bread dough into a 9×13-inch rectangle on a lightly floured surface. Transfer the dough to a greased baking pan, and get ready to create those signature twists. Using kitchen shears or a pizza cutter, slice 1-inch wide strips about 3 inches long down both long sides of the dough—these will form the braided edges. Leave the center section untouched, as that’s where all the delicious filling will go.
Down the center of the dough, spread a generous layer of Thousand Island dressing, then top with Swiss cheese, sliced corned beef, and sauerkraut (if you like that classic Reuben tang). Starting at one end, take the strips from each side and twist them together over the filling, tucking the ends underneath to form a neat little knot. Once you reach the end of the loaf, roll up the bottom edge to seal everything in—this helps keep the filling from escaping during baking.
For an authentic rye bread flavor, sprinkle caraway seeds over the top before baking. Place the loaf in a preheated 350°F oven (or follow the temperature on your frozen dough package) and bake for 30–35 minutes, until the bread is golden brown and cooked through. Let it cool for a few minutes, then slice and serve with extra Thousand Island dressing on the side. It’s a festive, flavorful twist on the classic Reuben—perfect for St. Paddy’s or any cozy gathering!
Frequently Asked Questions
Can I use frozen bread dough instead of homemade?
Absolutely! Frozen bread dough works beautifully and saves time. Just make sure to thaw it according to the package instructions before rolling it out.
What kind of meat works best for this recipe?
Corned beef is traditional for a Reuben, but pastrami, roast beef, or even turkey can be delicious alternatives. Use what you love or what you have on hand.
Do I have to use sauerkraut?
Not at all. If you’re not a fan of sauerkraut, try coleslaw, caramelized onions, or thinly sliced pickles for a different flavor and texture.
Can I make this ahead of time?
Yes! You can assemble the loaf and refrigerate it (covered) for up to 4 hours before baking. Let it sit at room temperature for about 20 minutes before popping it in the oven.
How do I keep the filling from leaking out during baking?
Be sure to seal the ends of the loaf well and twist the dough strips snugly over the filling. If any gaps form, pinch them closed before baking.
Can I freeze the baked loaf?
Yes, once fully cooled, wrap it tightly and freeze for up to 1 month. Reheat in a 350°F oven until warmed through.
What’s the best way to serve this?
Slice and serve warm with extra Thousand Island dressing on the side. It pairs well with a simple green salad or roasted potatoes.
Can I add rye flavor to the dough?
Definitely! Sprinkle caraway seeds on top before baking to mimic the flavor of rye bread without needing a separate dough recipe.
FOR MORE RECIPES LIKE THIS, TRY:
- Grinder Salad Sandwiches
- Turkey Over Italy Sandwiches
- Mini Italian Sub Sandwiches
- Turkey Cranberry Loaf
Reuben Sandwich
Real Mom Kitchen
Equipment
Ingredients
- 1 loaf frozen bread dough thawed or make the homemade dough recipe below (I did the homemade dough)
- ¼ cup thousand island dressing
- ½ lb corned beef or pastrami I just used several packages of the 2 oz. corned beef you can get at the store for around 50 cents a package
- 8 slices Swiss cheese
- ½ cup sauerkraut well drained (this is optional, I left it out)
- caraway seeds optional
- extra thousand island dressing for dipping
Instructions
- Roll your bread dough out to a 9 x 13 inch rectangle. Transfer to a baking pan sprayed with cooking spray. Using kitchen shears or a pizza cutter, make 1 inch wide strips about 3 inches long down the long side of the dough. Repeat with the other long side. (see picture above)
- Down the center section of the dough, spread the thousand island dressing and top with cheese, meat, and sauerkraut, if desired. Start with one end of the dough an pull the two strips together, twist together in the center and tuck ends under. It will make a little knot shape. Also roll the end of the dough up to seal the end of the loaf. Continue with the strips until you get to the other end. Then roll the end up to seal the end.
- You don’t want any of the sandwich filling coming out during the baking process. If you want to get that rye bread flavor, you can sprinkle on some caraway seeds at this point. Bake at 350 degrees (Or the temperature listed on the package of your frozen bread dough) for 30-35 minutes until nice and golden. Allow to cool a few minutes before slicing. Cut into slices and serve with extra thousand island dressing if desired.
Nutrition
Bread Dough Recipe
Real Mom Kitchen
Equipment
Ingredients
- 1 ⅛ cups plus 2 tsp. warm water
- ⅓ cup oil
- 2 Tbsp yeast
- ¼ cup sugar or honey
- ½ tsp salt
- 1 egg
- 3 ½ cups flour
Instructions
- Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Your dough is ready to use for the Reuben Sandwich now. Just make sure you use a good amount of flour when rolling out the dough. This dough is quite sticky.
