Classic Reuben Sandwich made in oven. I’ve always made them this way bcuz I had a big family and always extras around on the farm. And making them in the oven is easier to make many at once…no flipping, etc. However, it appears by searching web, that I’m the only one who heats saurkraut in small saucepan on stove. Then adding it to sandwich AFTER grilled. Im sticking with this method for a couple reasons. It seems like it could cause a soggy sammy and harder/more ingredients to heat thru. Other reason…if it ain’t broke don’t fix it.
So I preheat oven to aprox 450º, with oven rack in center. Normally I lay out a sheet pan full but yesterday…I just made one for myself. Easy to make as many or as few as you want.
Thousand Island (or Russian dressing, your preference. I use mustard actually) 😀
Thinly sliced Corned Beef
Sliced Swiss Cheese
I put butter on one slice & thousand island dressing/my mustard ; D on other slice. Stack preferred amount of corned beef on the buttered side. Add slice of swiss cheese on top of meat (i double cheese!). Leave open and put in oven until cheese is melted & bread toasted, about 10 minutes.
Add warm saurkraut on top of meat & cheese , place other slice of bread in top of that. Slice in half. Enjoy!
Just me this time….1 lonely sandwich. Not for long! ♡
And when its the whole family, just line up on baking sheet.
Also,; when my kids were little I made a lot of a mini version of Reubens, , using English Muffins. They’re actually good.
Many really like their corned beef stacked high, I’m just not one of them. But that’s why I said”preferred amount of thinly sliced corned beef”.
To each their own. Hey , if you can handle it or that’s how you like it….knock yourself out.
Rock that Reuben! Its all good.
GOOD EATS ♥