Ingredients

The following ingredients have 8 Servings
  • 10-12 slices rye or pumpernickel bread, cubed (about 4-5 cups)
  • 1/2 cup butter, melted
  • 1 pound of sauerkraut, drained
  • 1/2 cup fresh parsley, chopped (and a little more for topping)
  • 2 teaspoons caraway seeds
  • 3 cups Swiss cheese, shredded
  • 1 cup reuben sauce
  • 1 pound corned beef, cut into small bite-sized pieces (I buy mine at the deli – you can also use pastrami if you can’t find corned beef)
  • 1 cup mayo
  • 1/4 cup ketchup
  • 2 teaspoons horseradish
  • 2 teaspoons Worcestershire
  • 1 teaspoon sriracha
  • 1/2 teaspoon paprika
  • 1 small shallot, grated or minced
  • salt to taste

Instruction

  • Preheat oven to 350 degrees F. Toss bread cubes with melted butter in a bowl.
  • Whisk ingredients for the reuben sauce; taste and adjust.
  • In a separate bowl, combine the sauerkraut, parsley, and caraway seeds.
  • Layer half of the bread/butter mixture on the bottom of a 9×13 baking dish. Bake for 10 minutes and remove from the oven.
  • Layer the remaining ingredients on top of the baked bread cubes. This is the order I usually follow: sauerkraut, cheese, sauce, corned beef, sauerkraut, cheese, sauce. Finish with a little more cheese and the remainder of bread cubes. Bake for 35 minutes.
  • Drizzle with sauce, sprinkle with parsley, and serve!