If you’re craving the classic flavors of a deli favorite but want something extra shareable and soul-satisfying, let me introduce you to Reuben Bread: a bubbly, cheesy, crowd-pleasing loaf that wraps all the savory goodness of a traditional Reuben sandwich into a warm, sliceable bread. Picture golden French or Italian bread slathered with zesty Thousand Island dressing, loaded up with layers of corned beef, tangy sauerkraut, and melty Swiss cheese, then baked to irresistible perfection. This is the kind of appetizer or party snack that never fails to wow friends and family—no fork or knife required!
Ingredients You’ll Need
Reuben Bread comes together with just a handful of fuss-free ingredients, but each one truly matters for the signature flavor and hearty bite. Think of this as assembling your dream sandwich in a brand-new way. Let’s take a closer look at why you’ll want every element in the lineup.
- Bread: A loaf of French or Italian bread forms the crisp, chewy base that holds it all together. Opt for something sturdy and wide for extra toppings!
- Thousand Island Dressing: This creamy, tangy sauce ties together all the flavors—don’t skimp!
- Corned Beef: Sliced thin, this savory deli favorite brings classic Reuben heartiness and saltiness to every bite.
- Sauerkraut: For maximum flavor and to prevent sogginess, make sure it’s thoroughly drained and pressed dry.
- Swiss Cheese: A generous mountain of shredded Swiss melts beautifully, giving you stringy, gooey goodness with a nutty kick.
- Butter: Brushed along the crust, it ensures every edge is golden and delicious.
- Caraway Seeds (optional): Sprinkle these on for that classic rye bread aroma and extra character.
- Chopped Parsley (optional): A pop of fresh green as a finishing touch for extra eye appeal.
How to Make Reuben Bread
Step 1: Prep the Bread and Oven
Begin by preheating your oven to 375°F (190°C). Grab your French or Italian loaf and slice it in half horizontally, creating a sturdy base and a topping half. Lay both cut sides facing up on a baking sheet—no need for parchment, but if you want to make clean-up even easier, feel free to use it!
Step 2: Dress It Up
Take your Thousand Island dressing and spread it generously over both halves of bread. The dressing not only adds awesome flavor, but it also acts as a glue, helping to anchor every delicious layer you’ll add next. Get every corner—no naked bread allowed!
Step 3: Layer on the Goodness
Now, pile on those luscious slices of corned beef. Drape them evenly so every bite is loaded, then follow up with a layer of well-drained, patted-dry sauerkraut. The sauerkraut is key for brightness and tang, and since it’s properly dried, the Reuben Bread will stay perfectly crisp.
Step 4: Cheese, Please!
Sprinkle the shredded Swiss cheese lavishly over both halves, covering everything edge to edge. This is where the magic happens—once baked, you’ll have fantastic pockets of bubbly, golden cheese with strands that pull apart temptingly with each slice.
Step 5: Add Buttery Flavor and Bake
Brush the melted butter along the edges of the bread for extra crunch and a bronzed finish. If you love that signature rye seed pop, add a sprinkling of caraway seeds now. Slide the baking sheet into the oven and bake for 12 to 15 minutes, or until the cheese is gooey and gently browned.
Step 6: Garnish and Slice
Once your Reuben Bread looks gloriously melty and crisp, remove it from the oven and let it cool just briefly. Sprinkle with chopped parsley for a touch of freshness and color, then slice it into shareable pieces. Grab a bite—this is honestly the best part!
How to Serve Reuben Bread
Garnishes
I love adding a finishing touch to really make this loaf shine. A shower of chopped parsley adds brightness and pop, but you could also dust on a pinch of paprika or cracked black pepper for color and zing. For even more deli flair, scatter on a few extra caraway seeds right before serving.
Side Dishes
Since Reuben Bread is so hearty, I like to keep sides light and crisp. Consider serving it with classic kosher dill pickles, a tangy coleslaw, or simple mixed greens with a zippy vinaigrette. For a laid-back lunch, pair it with a cup of tomato soup or a punchy potato salad—hello, comfort food heaven!
Creative Ways to Present
If you want to make your Reuben Bread the talk of the party, slice it into skinny sticks as a finger food, or pile pieces artfully on a wooden cutting board with extra corned beef and cheese tucked alongside. You can even bake the loaf ahead of time, then warm and cut it into wedges for a game day platter or a potluck crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
To keep any leftovers tasting fresh, wrap slices of Reuben Bread tightly in foil or plastic wrap and stash them in the fridge. They’ll keep well for up to three days, making for an easy next-day snack or lunchbox treat.
Freezing
Good news—Reuben Bread freezes like a dream! Just slice the cooled loaf, wrap individual pieces in plastic and foil, and freeze for up to one month. When a craving hits, you can thaw pieces overnight in the fridge or reheat straight from frozen for a speedy, cheesy fix.
Reheating
For best results, reheat Reuben Bread in a toaster oven or regular oven at 350°F for about 10 minutes to restore its crisp edges and gooey cheese. The microwave works in a pinch, but a quick toast gives you that crackly, bakery-style bite that makes this bread so special.
FAQs
What’s the best type Appetizer
A loaf of French or Italian bread will deliver the perfect balance of crunch and chew. If you want extra rye flavor, you could even use a bakery-fresh rye loaf for more deli spirit.
Can I make this recipe vegetarian?
Absolutely—swap the corned beef for slices of roasted mushrooms, tempeh, or a plant-based deli meat. You’ll still get that Smoky, tangy flavor combo that makes Reuben Bread irresistible.
How do I keep the bread from getting soggy?
Drying your sauerkraut thoroughly is key. Press it between paper towels before layering, and consider pre-toasting the bread (about 5 minutes in the oven) before assembling everything on top.
Can I prep Reuben Bread in advance?
Yes! You can assemble the loaf ahead of time, cover it, and keep it in the fridge for several hours before baking. Just bring it to room temperature or add a minute or two to the bake time if it’s going straight from the fridge to the oven.
Is there a way to make a spicier version?
For a little kick, mix some horseradish or sriracha into the Thousand Island dressing, or add a few shakes of hot sauce right onto the bread before the cheese goes on. It’s a super tasty twist!
Final Thoughts
If you’re looking to treat yourself or make a gathering extra memorable, give Reuben Bread a whirl—you’ll see just how quickly it disappears from the table! It’s comforting, bold, and buzzing with all those iconic Reuben flavors, but in a snackable, shareable form. Your friends and family won’t stop raving, and I have a hunch this one’s about to become your new go-to!
Print
Reuben Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the deliciousness of a Reuben sandwich transformed into a warm, cheesy baked bread. This Reuben Bread recipe is a crowd-pleaser and perfect for gatherings or cozy nights in.
Ingredients
Bread:
- 1 loaf French or Italian bread
Filling:
- 1/2 cup Thousand Island dressing
- 1/2 lb sliced corned beef
- 1 cup sauerkraut (drained and patted dry)
- 1 1/2 cups shredded Swiss cheese
Additional:
- 1 tablespoon butter (melted)
- 1 teaspoon caraway seeds (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the bread: Slice the bread in half horizontally and place both halves cut side up on a baking sheet.
- Add dressing: Spread Thousand Island dressing evenly over both halves.
- Layer the filling: Place corned beef slices over the dressing, followed by sauerkraut, and top with shredded Swiss cheese.
- Final touches: Brush the edges with melted butter and sprinkle with caraway seeds (optional).
- Bake: Bake for 12–15 minutes until cheese is melted and bubbly.
- Serve: Remove from the oven, cool slightly, and slice. Garnish with parsley if desired.
Notes
- Thoroughly drain and dry sauerkraut to prevent sogginess.
- For a crispier base, pre-toast the bread for 5 minutes before assembling.
