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 Homemade Reuben Bake Recipe


 

Cooking Time: 35-40 minutes | Servings: 6-8

This Reuben bake is a hearty and delicious twist on the classic Reuben sandwich. Layered with corned beef, Swiss cheese, sauerkraut, and a creamy Thousand Island dressing, all baked together in a flaky crescent roll crust, it’s the ultimate comfort food.

Ingredients:

For the Bake:

  • 2 cans refrigerated crescent roll dough (about 8 rolls per can)
  • 500g sliced corned beef (deli-style)
  • 1 ½ cups sauerkraut, drained and squeezed dry
  • 2 cups Swiss cheese, shredded
  • ½ cup Thousand Island dressing
  • 1 tablespoon Dijon mustard (optional)

For the Egg Wash:

  • 1 egg, beaten with 1 tablespoon water

Optional Toppings:

  • Fresh parsley, chopped (for garnish)
  • Extra Thousand Island dressing (for serving)


Instructions:

1. Preheat the Oven

  1. Set the oven: Preheat your oven to 190°C (375°F). Grease a 9x13-inch baking dish or line it with parchment paper.

2. Prepare the Crescent Roll Crust

  1. Lay out the dough: Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, pressing the seams together to form a solid layer.

  2. Prebake the crust: Bake the bottom layer for 7-8 minutes until it begins to set and is lightly golden. Remove from the oven and set aside.

3. Assemble the Reuben Bake

  1. Add corned beef: Layer the sliced corned beef evenly over the pre-baked crust.

  2. Add sauerkraut: Spread the drained sauerkraut evenly on top of the corned beef.

  3. Drizzle dressing: In a small bowl, mix the Thousand Island dressing with Dijon mustard (if using), then drizzle or spread it over the sauerkraut.

  4. Add cheese: Sprinkle the shredded Swiss cheese evenly over the dressing and sauerkraut layer.

4. Add the Top Crust

  1. Top with more dough: Unroll the second can of crescent roll dough and lay it over the filling, pressing the seams together. Tuck the edges of the dough into the sides of the baking dish to seal.

  2. Egg wash: Brush the top layer of dough with the beaten egg wash for a shiny, golden finish.

5. Bake

  1. Bake the Reuben bake: Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.

6. Serve

  1. Slice and serve: Allow the bake to cool slightly before slicing into squares. Garnish with fresh parsley and serve with extra Thousand Island dressing on the side.

Chef’s Tips:

  • Prevent soggy crust: Make sure to drain and squeeze the sauerkraut dry before using it to avoid a soggy bottom crust.
  • Customise it: You can use rye bread dough or puff pastry for the crust if you want to replicate the traditional Reuben sandwich bread.


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