Making a Reuben sandwich in the oven is a simple, mess-free way to enjoy this deli classic at home. With just a few ingredients and minimal prep, you can create a warm, melty, and crispy sandwich that rivals your favorite deli version—no griddle required.
If you’ve ever craved a Reuben sandwich but didn’t want to deal with a hot griddle or stovetop mess, you’re in the right place. The Reuben—a beloved deli staple made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread—is traditionally grilled to perfection. But what if you could achieve that same gooey, crispy, savory delight using just your oven? Good news: you absolutely can.
Making a Reuben sandwich in the oven is not only possible, but it’s also surprisingly easy and incredibly convenient. Whether you’re cooking for one or feeding a small crowd, the oven method delivers consistent results with minimal hands-on time. No flipping on a skillet, no worrying about uneven browning—just assemble, bake, and enjoy. Plus, it’s a great option when your stovetop is already occupied or if you’re looking for a hands-off approach to sandwich-making.
In this guide, we’ll walk you through everything you need to know to make a delicious Reuben sandwich in the oven, from ingredient selection to baking tips and serving suggestions. Whether you’re a seasoned cook or a beginner in the kitchen, this method is foolproof and delivers that classic Reuben experience right from your own oven.
Key Takeaways
- Use rye bread for authenticity: Rye gives the Reuben its signature tangy flavor and sturdy texture that holds up well in the oven.
- Layer ingredients correctly: Start with sauerkraut, then corned beef, Swiss cheese, and Russian dressing to ensure even melting and flavor distribution.
- Preheat your oven to 375°F (190°C): This temperature crisps the bread without overcooking the fillings.
- Use a baking sheet or oven-safe pan: A lined baking sheet makes cleanup easy and prevents sticking.
- Flip halfway through baking: This ensures both sides get golden and crispy for the perfect texture.
- Let it rest before slicing: Allowing the sandwich to sit for 2–3 minutes helps the cheese set and prevents messy spills.
- Customize to your taste: Add pickles, mustard, or swap proteins like pastrami for a fun twist.
Quick Answers to Common Questions
Can I make a Reuben sandwich in the oven without butter?
Yes! While butter adds richness and helps crisp the bread, you can skip it. The sandwich will still toast nicely in the oven, especially if you press it lightly during baking.
How do I prevent the bread from getting soggy?
Drain the sauerkraut thoroughly and avoid overloading the sandwich with wet ingredients. Using sturdy rye bread and baking on a wire rack also helps keep the crust crisp.
Can I use different cheese?
Absolutely. While Swiss is traditional, you can substitute with provolone, mozzarella, or even pepper jack for a spicy kick. Just ensure it melts well.
How long does it take to bake a Reuben in the oven?
Total baking time is about 15–18 minutes—8–10 minutes per side after flipping. Always check for golden brown crust and melted cheese.
Can I make a Reuben sandwich ahead of time?
Yes! Assemble the sandwiches and refrigerate for up to 2 hours before baking. For longer storage, freeze unbaked sandwiches and bake from frozen when ready.
📑 Table of Contents
Why Bake a Reuben Sandwich in the Oven?
You might be wondering: why use the oven when the traditional method involves a skillet? While pan-grilling gives a nice char and quick melt, the oven offers several advantages that make it a smart choice for home cooks.
First, the oven provides even, consistent heat. This means both sides of your sandwich will crisp up uniformly, without the risk of one side burning while the other stays soggy. It’s especially helpful if you’re making multiple sandwiches at once—just line them up on a baking sheet and bake in batches.
Second, the oven method is less messy. No splattering butter or oil, no need to constantly monitor the heat. Simply assemble your sandwiches, place them on a sheet, and let the oven do the work. This is ideal for busy weeknights or when you’re cooking for guests and want to minimize cleanup.
Finally, baking allows for better control over texture. You can achieve a perfectly toasted exterior with a warm, melty interior—exactly what a great Reuben should be. Plus, if you’re using thicker slices of rye or extra-hearty bread, the oven gently toasts without crushing the structure.
Ingredients You’ll Need
To make a classic Reuben sandwich in the oven, you’ll need just a handful of quality ingredients. Here’s what to gather:
Bread
Start with 8 slices of rye bread. Traditional Reubens use light or medium rye, but dark rye works too if you love a stronger flavor. Avoid overly soft bread—you want something sturdy enough to hold the fillings without getting soggy.
Visual guide about How to Make Reuben Sandwich in Oven
Image source: sumofyum.com
Protein
12–16 ounces of thinly sliced corned beef is ideal. You can buy it pre-sliced from the deli counter or use leftover corned beef from a previous meal. For a twist, try pastrami—it’s smokier and pairs beautifully with the other ingredients.
Cheese
8 slices of Swiss cheese are essential. Look for a good melting variety like Emmental or baby Swiss. Avoid pre-shredded cheese—it doesn’t melt as smoothly and can make your sandwich gummy.
Sauerkraut
1 cup of sauerkraut, drained and pressed to remove excess liquid. This step is crucial—wet sauerkraut can make your bread soggy. If you like a tangier bite, rinse it lightly; for more punch, use it as-is.
Dressing
½ cup of Russian dressing (or Thousand Island if you prefer). You can make your own by mixing ketchup, mayo, sweet pickle relish, and a dash of Worcestershire sauce, or use store-bought for convenience.
Butter (Optional)
2–3 tablespoons of softened butter, if you want to add a buttery crust. Spread it lightly on the outside of each bread slice before assembling.
Step-by-Step Instructions
Now that you’ve gathered your ingredients, let’s walk through the process of making a Reuben sandwich in the oven.
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and allow it to fully preheat. This ensures even cooking and proper browning. While the oven heats, line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Prepare the Bread
Take 4 slices of rye bread and place them on the baking sheet. If using butter, spread a thin layer on one side of each slice. This will become the outer crust once assembled.
Step 3: Layer the Fillings
On each buttered slice, spread a generous layer of Russian dressing—about 1–2 tablespoons per sandwich. Then add a layer of sauerkraut (about 2–3 tablespoons), followed by 3–4 ounces of corned beef. Top with 2 slices of Swiss cheese. Finish by placing the remaining 4 slices of bread on top, buttered side up.
Step 4: Bake the Sandwiches
Place the assembled sandwiches on the baking sheet and bake for 8–10 minutes. Then, carefully flip each sandwich using a spatula and bake for another 6–8 minutes, or until both sides are golden brown and the cheese is fully melted.
Step 5: Rest and Serve
Remove the sandwiches from the oven and let them rest for 2–3 minutes. This allows the cheese to set slightly, making slicing cleaner and preventing fillings from spilling out. Cut each sandwich diagonally and serve warm.
Tips for the Best Oven-Baked Reuben
To take your Reuben sandwich in the oven to the next level, keep these pro tips in mind:
Press the Sandwiches Lightly
After assembling, gently press each sandwich with your hands or place a second baking sheet on top to weigh it down. This helps the layers meld together and ensures even contact with the heat.
Use a Wire Rack (Optional)
For extra crispiness, place the sandwiches on a wire rack set over the baking sheet. This allows hot air to circulate underneath, preventing the bottom from getting soggy.
Watch the Cheese
If the cheese isn’t melting quickly enough, you can broil the sandwiches for the last 1–2 minutes. Keep a close eye to avoid burning.
Make It Ahead
Assemble the sandwiches up to 2 hours in advance and store them covered in the fridge. Let them come to room temperature for 10–15 minutes before baking to ensure even cooking.
Add a Side
Serve your Reuben with classic sides like dill pickle spears, potato chips, or a simple green salad. A bowl of tomato soup also makes a comforting pairing.
Variations and Customizations
While the classic Reuben is hard to beat, don’t be afraid to put your own spin on it.
Turkey Reuben
Swap the corned beef for roasted turkey breast. It’s lighter but still delicious, especially with a touch of cranberry sauce mixed into the dressing.
Veggie Reuben
Make a vegetarian version using grilled portobello mushrooms or tempeh bacon. Add extra sauerkraut and a slice of provolone for a meat-free twist.
Spicy Reuben
Kick things up with a dash of hot sauce in the dressing or add sliced jalapeños between the layers. A sprinkle of red pepper flakes on top adds heat and color.
Open-Faced Style
Skip the top slice of bread and bake the fillings directly on a single slice of rye. Top with a fried egg for a decadent brunch option.
Serving and Storing
Your Reuben sandwich in the oven is best enjoyed fresh and warm, but leftovers can be stored if needed.
To store, let the sandwiches cool completely, then wrap them tightly in foil or place in an airtight container. They’ll keep in the fridge for up to 2 days.
To reheat, place the wrapped sandwich in a 350°F (175°C) oven for 10–12 minutes, or until heated through. Avoid the microwave—it can make the bread soggy and the cheese rubbery.
For meal prep, consider making a double batch and freezing unbaked sandwiches. Wrap them individually in foil, label, and freeze for up to 1 month. When ready to eat, bake from frozen at 375°F for 20–25 minutes, flipping halfway.
Conclusion
Making a Reuben sandwich in the oven is a game-changer for home cooks who want deli-quality results without the hassle. It’s simple, reliable, and delivers that perfect balance of crispy bread, melty cheese, and savory fillings. Whether you’re cooking for one or hosting a casual dinner, this method ensures a delicious outcome every time.
With just a few quality ingredients and a little patience, you can enjoy a restaurant-style Reuben right from your own kitchen. So the next time a craving strikes, skip the drive-thru and fire up the oven instead. Your taste buds—and your cleanup routine—will thank you.
Frequently Asked Questions
What’s the difference between a Reuben and a Rachel sandwich?
A Reuben uses corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye. A Rachel swaps the corned beef for turkey or pastrami and often uses coleslaw instead of sauerkraut.
Can I use store-bought Russian dressing?
Yes, store-bought Russian dressing works perfectly fine and saves time. Just make sure it’s well-mixed and not too watery.
Is it better to bake or grill a Reuben sandwich?
Grilling gives a smoky, charred flavor, but baking is more convenient and yields consistent results. Both methods are delicious—choose based on your preference and equipment.
Can I make a gluten-free Reuben sandwich in the oven?
Yes! Use gluten-free rye-style bread or a hearty gluten-free alternative. Just ensure it holds up well to baking without falling apart.
Why is my Reuben sandwich falling apart?
This usually happens if the bread is too soft or the fillings are too wet. Use sturdy bread, drain the sauerkraut well, and let the sandwich rest before slicing.
What temperature should I bake a Reuben sandwich at?
Bake at 375°F (190°C) for even toasting and melting. This temperature crisps the bread without overcooking the fillings.
