Baked Reuben Sandwich Recipes

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In medium bowl, stir Bisquick mix, milk, egg and 1 teaspoon of the caraway seed with fork until blended. Spread 1 cup batter in baking dish.
• Brush corned beef slices with mustard; layer on top of batter in baking dish. Top evenly with cheese and sauerkraut. Carefully spread remaining batter over sauerkraut. Sprinkle with remaining 1 teaspoon caraway seed.
• Bake uncovered 28 to 32 minutes or until light golden brown and center is set. Let stand 5 minutes before cutting. Serve with Thousand Island dressing.

Steps:

• Preheat a large skillet or griddle on medium heat.
• Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
• Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Steps:

• Preheat oven to 350 degrees.
• Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread.
• Divide the corned beef evenly over 4 slices bread.
• Divide the sauerkraut evenly over the remaining 4 slices of bread.
• Place a slice of Swiss cheese over each piece of bread.
• Bake 8-10 minutes until cheese is melted and the corned beef is hot.
• Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
• Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
• When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
• Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
• Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
• Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
• Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
• Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
• Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

Steps:

• Preheat oven to 375°. Unroll 1 tube of crescent dough into 1 long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake until golden brown, 8-10 minutes., Layer with half the cheese and all the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese., On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds., Bake until casserole is heated through and crust is golden brown, 12-16 minutes. Let stand 5 minutes before cutting.