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Oven-Grilled Reubens

Photo: Ralph Anderson; Styling: Mary Lyn Hill
Yield 6 servings


  • 2 cups sauerkraut, drained
  • 3/4 teaspoon caraway seeds
  • 1 3/4 cups Thousand Island dressing
  • 12 rye bread slices without caraway seeds
  • 6 pumpernickel bread slices
  • 12 (1-ounce) Swiss cheese slices
  • 48 thin slices shaved corned beef (about 1 1/2 pounds)

How to Make It

  1. Stir together sauerkraut and caraway seeds.

  2. Spread dressing evenly on 1 side of each bread slice. Layer 6 rye bread slices and 6 pumpernickel bread slices evenly with cheese, sauerkraut mixture, and corned beef. Stack to make 6 (2-layer) sandwiches, ending with remaining rye bread slices.

  3. Coat a baking sheet with vegetable cooking spray, and arrange sandwiches on baking sheet. Coat bottom of a second baking sheet with cooking spray, and place, coated side down, on top of corned beef sandwiches.

  4. Bake sandwiches at 475° for 15 to 20 minutes or until golden and cheese is slightly melted. Serve warm.