Oven Grilled Reuben Sandwiches

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If you've ever been subjected to a Reuben with sad, unmelted cheese and soft, untoasted bread, you'll understand full well why this sandwich needs a trip to the oven. If you've never had that terrible misfortune, make sure to follow this recipe and keep it that way.

serves/makes:

ready in:
under 30 minutes

ingredients

1/3 cup cider vinegar
2 tablespoons sugar
1 bag (16 ounce size) coleslaw mix or plain shredded cabbage
salt and black pepper, to taste
1/4 cup mayonnaise
1/4 cup Dijon mustard
8 slices rye bread
8 slices Swiss cheese
1 pound thinly sliced corned beef
2 tablespoons unsalted butter, melted

directions

Preheat the oven to 450 degrees F. Place a baking sheet in the oven to heat.

In a deep skillet, bring the vinegar and sugar to a boil over medium-high heat. Stir until the sugar has completely dissolved. Add the coleslaw to the skillet. Stir well to coat in the sugar mixture. Cover the skillet and cook, stirring occasionally, for 6-8 minutes or until the cabbage is tender.

Remove the lid from the skillet and let the mixture simmer until the liquid has cooked off. Sprinkle the cabbage with salt and pepper.

Mix together the mayonnaise and mustard in a small bowl until smooth. Spread the mixture on one side of each bread slice.

Layer 1 slice cheese, 1/2 cup sauteed cabbage, 1/4th of the corned beef, and another slice of cheese on the buttered side of one slice of bread. Top with another slice of bread, buttered side down. Press on the sandwich gently to compact the ingredients. Repeat with remaining sandwiches.

Brush the top and bottom of the sandwiches with the melted butter. Place the sandwiches on the preheated baking sheet. Bake at 450 degrees F for 10 minutes or until the sandwiches are toasted.

Serve the oven-grilled Reubens hot.

recipe tips

Preheat the baking sheet for a crispy exterior on the sandwiches.

Layer the ingredients evenly for balanced flavors in every bite.

Press down gently on the sandwiches to keep them compact and easier to eat.

Bake until the cheese is fully melted.

Serve immediately while hot.

Pair with a pickle or potato chips for a classic deli meal experience.

common recipe questions

Can I use a different type of bread?

Rye bread is traditional for Reuben sandwiches, but you can use pumpernickel or sourdough as alternatives.

Is it necessary to cook the cabbage mixture first?

Cooking the cabbage mixture first softens it and adds flavor, making it a key step in the recipe.

Can I add other ingredients?

Some variations include adding sauerkraut or substituting the corned beef with pastrami.

How do I know when the sandwiches are done?

The sandwiches are done when the bread is toasted and the cheese is melted.

Can I make this sandwich gluten-free?

Use gluten-free bread to make this sandwich gluten-free.

How should I store leftover sandwiches?

It's best to enjoy these sandwiches fresh, but you can refrigerate leftovers for up to 1 day.

Can I prepare these sandwiches ahead of time?

You can cook the cabbage mixture and mix the mayo and mustard ahead of time but it's best to wait to assemble the sandwiches right before baking or the bread may get soggy.