Reuben Bake

    45 min

    The classic Reuben sandwich made into an oven bake. Cubed rye bread is layered with sauerkraut, salt beef brisket, drizzled with a dressing and then topped with Gruyere cheese.

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    Serves: 6 

    • 125ml mayonnaise
    • 2 tablespoons tomato ketchup
    • 1 tablespoons capers
    • 1 tablespoons chopped pickles or relish
    • 6 slices rye bread, cubed
    • 2/3 (700g) jar sauerkraut, drained and rinsed
    • 450g sliced salt beef brisket, cut into strips
    • 215g Gruyere cheese, grated

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6.
    2. Make the dressing, by blended together the mayonnaise, tomato ketchup, capers and chopped pickles/relish. Set aside.
    3. Spread cubed bread in the bottom of a 23x33 cm or similar sized baking dish. Spread sauerkraut evenly over the cubed bread, then layer beef strips over sauerkraut. Pour dressing over all.
    4. Spray foil with cooking oil spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
    5. Remove foil, sprinkle with cheese and bake uncovered for another 10 minutes or until cheese is melted and bubbly.

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