Ingredients:

  • 1 tablespoon unsalted butter, melted (15 ml)
  • 1 loaf (1 pound/450g) rye bread, crusts removed, cut into 1-inch cubes
  • 1/2 cup (120 ml) Russian or Thousand Island dressing, divided
  • 1 pound (450g) thinly sliced corned beef
  • 1 (14 ounce/400g) can sauerkraut, well-drained and squeezed dry
  • 8 ounces (225g) sliced Swiss cheese
  • 1/4 cup (60ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Brush a 9x13 inch baking dish with melted butter.
  2. In a large bowl, toss the rye bread cubes with half of the Russian dressing (about 1/4 cup) until evenly coated.
  3. Arrange half of the dressed bread cubes in the prepared baking dish. Top with half of the corned beef, half of the sauerkraut, and half of the Swiss cheese slices.
  4. Repeat the layering process with the remaining bread, corned beef, sauerkraut, and Swiss cheese.
  5. Drizzle the remaining Russian dressing (about 1/4 cup) evenly over the top of the bake.
  6. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the bread is golden brown.
  7. Let the Reuben Bake rest for 5-10 minutes before slicing and serving. Garnish with fresh parsley, if desired.