Recipes
You Have To Try This Reuben Sandwich Casserole
You've never had a Reuben like this before.
Ryan Aliapoulios
05.07.18

Though they were most likely “invented” by an Englishman named John Montagu (the fourth Earl of Sandwich, as it were), there’s something about a great sandwich that feels very American. Though they come in many different shapes and sizes, sandwiches remain a very popular lunch food that you can make out of whatever ingredients you happen to have lying around in the fridge. But there are some sandwiches in particular that are undoubtedly American, one of which is the Reuben.

wikipedia.org
Source:
wikipedia.org

If you’ve never had one, a Reuben is a hot sandwich which is typically made of corned beef, Swiss cheese, sauerkraut and Russian dressing, all served on toasted rye bread. The signature recipe boasts multiple origin stories. One suggests it was invented by a Jewish-Lithuanian man named Reuben Kulakofsky who put it on a hotel menu in Omaha, Nebraska in the 1920s. On the other hand, another story says it was created by the German-Jewish Arnold Reuben, owner of New York City’s iconic (but now closed) Reuben’s Delicatessen, in 1914. Regardless, it’s taste is unique and delicious—and we’re giving it a new life with today’s recipe. Rather than serve this dish as a sandwich, why not make it all in one dish?

Here’s what’ll you need:

  • 6 slices of rye bread
  • 4 cups of shredded Swiss cheese
  • 1 pound of thinly sliced or shaved pastrami or corned beef
  • 1 14.5 ounce can of sauerkraut
  • 1 cup of chopped dill pickles
  • 1 cup of milk
  • 1/3 cup of Thousand Island dressing
  • 1/4 cup of mustard
  • 3 large eggs
  • 2 teaspoons of caraway seeds
  • food processor

Here’s what you do:

1. Before anything else, start preheating your oven at 350 degrees and grease up a 9×11-inch baking dish. After that, take four slices of rye bread and chop them all up into roughly one-inch cubes. Take the other two slices and toss them in a food processor, pulsing them until they’re reduced to fine breadcrumbs. Set those aside for a moment.

pxhere.com
Source:
pxhere.com

2. After that, spread your rye bread cubes throughout the bottom of your baking dish to create a base layer. Once that’s down, add in about half of your pastrami as another layer on top of that before topping that with your sauerkraut and pickles. Add in half of your Swiss cheese and half of your caraway seeds on top of that as well.

flickr.com/noodle
Source:
flickr.com/noodle

3. Now that the first half is done, repeat the layering process with the rest of your beef, caraway seeds and cheese. Next, get a medium bowl and whisk together your salad dressing, mustard and milk. Add your eggs and beat them into the mix until everything is evenly combined.

flickr.com/notahipster
Source:
flickr.com/notahipster

4. Take your wet mixture and pour it evenly on top of your casserole, topping the entire thing with the fine rye breadcrumbs you set aside at the beginning. Once the oven is ready, throw your baking dish in there and let it bake for about 40 to 45 minutes. When that time is up, take it out and make sure the mixture has become bubbly, the top is nicely browned and the middle of it has set. After that, you’re ready to serve!

flickr.com/christopholofigus
Source:
flickr.com/christopholofigus

Although this recipe respects the ingredients and the tradition of this iconic sandwich, it’s still a fun and delicious twist on a much-loved recipe. While classic Reuben sandwiches are still a great recipe to make on special occasions for dinner, they can sometimes be a bit of a hassle to put together for an entire family (usually with some kind of assembly line-style process). With this version, you can easily get the flavor along with leftovers that should last your family for a week. Enjoy!

Have you given this recipe a try? Let us know what you think by leaving us a comment.

Please SHARE this with your friends and family.

ARVE Error: need id and provider

Article Sources:
To learn more read our Editorial Standards.
Advertisement