Easy Reuben Sandwich Slices

If you’re fan of Reuben sandwiches, you’ll enjoy a family-size version served hot from your oven and made with Crescent Recipe Creations™ flaky dough sheets.

The Reuben sandwich is a hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut. These are grilled between slices of rye bread. Several variants exist.
One account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a Lithuanian-born grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.

Easy Reuben Sandwich Slices

  • prep time 15 min
  • total time 40 min
  • ingredients 8
  • servings 4


  • 2 cans (8 oz each) Pillsbury® Place ‘n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 2 tablespoons Thousand Island dressing
  • 4 oz thinly sliced deli corned beef
  • 4 slices (1 oz each) Swiss cheese
  • 1 cup sauerkraut with caraway seed, well drained (from 14-oz can)
  • 1 tablespoon horseradish mustard
  • 1 egg, beaten
  • 2 teaspoons sesame seed


  1. Heat oven to 375°F. Unroll 1 can of dough onto large ungreased cookie sheet. Spread Thousand Island dressing on dough to within 1/2 inch of edges. Top with corned beef, Swiss cheese and sauerkraut.
  2. Unroll remaining can of dough on work surface. Spread mustard to within 1/2 inch of edges. Place mustard side down on sauerkraut. Press edges with fork to seal. Brush with egg. Sprinkle with sesame seed.
  3. Bake 20 to 25 minutes or until deep golden brown. Cut into slices to serve.
  4. If you can’t find the sauerkraut with caraway seed, substitute 1 cup plain sauerkraut and 1 teaspoon caraway seed.
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