If you love the bold, tangy flavors of a classic Reuben sandwich but crave something warm, melty, and totally shareable, then the Reuben Garbage Bread Recipe is going to become your new obsession. This ingenious twist takes all your favorite Reuben ingredients—shaved corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing—and wraps them inside a golden, buttery crust. It’s hearty, comforting, and perfect for feeding a crowd or indulging in some seriously satisfying comfort food at home. Trust me, once you try this, your sandwich game will never be the same.
Ingredients You’ll Need
This recipe shines because it keeps things simple while using ingredients that pack a lot of flavor and texture. Each component plays a crucial role in bringing that classic Reuben taste to life inside a gorgeous bread roll.
- 1 lb Pizza Dough: The soft, pliable base that wraps all the fillings together for easy handling and perfect crispness when baked.
- 1 lb Corned Beef (shaved): Tender, flavorful meat that’s the star protein in every bite.
- 1 cup Sauerkraut (drained): Adds a tangy crunch that cuts through the richness of the beef and cheese.
- 8 slices Swiss Cheese: Melts beautifully, providing that creamy, nutty layer that comforts every taste bud.
- 1/3 cup Thousand Island Dressing: Brings moisture and that iconic sweet and tangy flavor that ties it all together.
- 1 tablespoon Butter: Slathered on the crust to create a golden, buttery finish with a hint of richness.
- 1 teaspoon Pure Cane Sugar: Sprinkled on top to add a perfect touch of sweetness and help the crust caramelize.
How to Make Reuben Garbage Bread Recipe
Step 1: Prepare Your Oven and Baking Sheet
First things first, set your oven to 425 degrees Fahrenheit to get it nice and hot for baking. Line a 9×13-inch baking sheet with parchment paper to prevent sticking and make clean-up super easy—this little prep step is key for a perfect bake.
Step 2: Roll Out the Pizza Dough
Take your pizza dough and roll it out so that it fits neatly on your prepared baking sheet. Leaving the edges visible will give you a nice border to seal the dough once it’s filled. This dough base is going to be golden and just the right amount of chewy when done.
Step 3: Add the Dressing
Spread the Thousand Island dressing all over the dough, but make sure to leave about an inch of dough uncovered around the edges. This prevents the dressing from leaking out while the bread is baking and ensures the roll seals up tight.
Step 4: Layer Your Classic Reuben Ingredients
Here’s where that signature Reuben flavor really builds. Layer the shaved corned beef evenly across the dressing, then sprinkle on the drained sauerkraut. Finish with the slices of Swiss cheese spread over the top—this combination creates the perfect harmony of tanginess, saltiness, and meltiness.
Step 5: Roll and Seal
Starting from the long side, gently roll the dough up into a tight log, being careful to pinch the edges well so none of the filling escapes during baking. Place the sealed side down on your baking sheet; this helps keep the roll intact as it rises and bakes.
Step 6: Bake and Finish the Crust
Bake the roll in your preheated oven for 12 to 15 minutes until the dough is just turning golden. Then, remove it briefly, spread the softened butter over the crust, and sprinkle evenly with sugar. Pop it back in the oven for an additional 2 minutes so the crust caramelizes with a subtle sweet crunch that perfectly complements all those savory flavors.
Step 7: Cool and Slice
Once it’s out of the oven, give your Reuben Garbage Bread a 5-minute rest before slicing. This cooling period helps the juices settle, making each slice neat and packed with flavor. It’s so tempting to dig in right away, but trusting this step means you’ll get the best texture and taste.
How to Serve Reuben Garbage Bread Recipe
Garnishes
A sprinkle of fresh parsley or a few dill pickle slices on the side makes a lovely garnish, adding pops of color and a fresh bite to balance the richness. You might also try a little extra Thousand Island on the side for dipping if you’re feeling decadent.
Side Dishes
This bread pairs beautifully with simple sides like a crisp green salad or classic kettle-cooked chips for some bite and crunch contrast. For a more indulgent meal, try it alongside a bowl of creamy tomato soup or a tangy coleslaw—they complement all those bold Reuben flavors perfectly.
Creative Ways to Present
Cut this loaf into thick, rustic slices and serve it family-style on a wooden board to encourage sharing and conversation. Or slice it smaller for appetizer bites at your next party where everyone can sneak a taste of this hearty, festive twist on a classic tale.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare), wrap the Reuben Garbage Bread tightly in plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 3 days, allowing you to enjoy that comforting flavor without any hassle.
Freezing
To make your life easier, you can freeze this bread before baking. Wrap it tightly and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, then bake as directed. This way, you have a delicious Reuben Garbage Bread Recipe ready whenever cravings strike.
Reheating
Reheat leftover slices in a preheated oven at 350 degrees for 10 to 12 minutes to restore crispiness and melt the cheese just right. Avoid the microwave if you want to keep that beautiful crust intact and enjoy the textures at their best.
FAQs
Can I use store-bought pizza dough for this recipe?
Absolutely! Store-bought pizza dough works perfectly for the Reuben Garbage Bread Recipe and saves time without sacrificing any flavor or texture.
Is it possible to make this recipe vegetarian?
You can definitely adapt it by swapping the corned beef with a hearty plant-based deli slice or smoked mushrooms, and using vegetarian cheese alternatives to keep that melty experience.
Can I prepare the Reuben Garbage Bread a day ahead?
Yes, you can assemble the bread and keep it wrapped in the fridge overnight. Just bake it fresh the next day for the best texture and flavor.
What if I don’t have Thousand Island dressing?
There are variations of Thousand Island dressings available at many stores, or you can make a simple mix of mayonnaise, ketchup, sweet pickle relish, and a dash of vinegar to mimic that tangy sweetness.
How thick should I slice the bread for serving?
About 1 to 1.5 inches thick gives the perfect balance of bread to filling in each bite, but feel free to adjust depending on your preference and appetite!
Final Thoughts
There is something so wonderfully indulgent about sinking your teeth into a warm, cheesy, and tangy Reuben Garbage Bread Recipe that hits all the right flavor notes while feeling like a fun twist on a sandwich classic. Whether you’re feeding friends, family, or just treating yourself, this recipe is a guaranteed crowd-pleaser. Give it a try and watch it become a fast favorite in your recipe rotation—you’re going to love sharing it as much as you enjoy eating it!
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Reuben Garbage Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Reuben Garbage Bread is a savory, rolled pizza dough filled with classic Reuben sandwich ingredients including shaved corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Baked until golden and finished with a buttery, lightly sugared crust, this dish offers a hearty and flavorful twist on a beloved deli favorite. Perfect for a crowd or casual meal, it’s easy to prepare and serves six generous portions.
Ingredients
For the Dough and Filling:
- 1 lb pizza dough (plus ingredients needed to make pizza dough if preparing from scratch)
- 1 lb corned beef, shaved
- 1 cup sauerkraut, drained
- 8 slices Swiss cheese
- â…“ cup Thousand Island dressing
Topping:
- 1 tablespoon butter
- 1 teaspoon pure cane sugar
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a 9×13-inch baking sheet with parchment paper to prevent sticking and ensure quick cleanup.
- Prepare the dough base: Roll out the pizza dough on the parchment-lined baking sheet so that it fits neatly within the 9×13-inch area, creating an even layer.
- Apply the dressing: Spread the Thousand Island dressing evenly over the dough surface, leaving a 1-inch border around the edges clear of dressing to help with sealing the roll.
- Add the fillings: Layer the shaved corned beef evenly over the dressing, followed by the drained sauerkraut, and finally lay the slices of Swiss cheese on top of the sauerkraut.
- Form the roll: Starting from the long side, carefully roll the dough over the fillings, ensuring the fillings stay inside. Pinch the edges tightly to seal the roll, making sure the seam side is down on the baking sheet to prevent it from opening during baking.
- Bake initially: Place the rolled loaf in the preheated oven and bake for 12 to 15 minutes until the dough is cooked through and starting to turn golden.
- Add butter and sugar topping: Remove the bread from the oven, gently spread a tablespoon of butter over the crust, and sprinkle with a teaspoon of pure cane sugar for a subtle sweetness and enhanced crust color. Return the bread to the oven and bake for an additional 2 minutes.
- Cool and serve: Carefully take the bread out of the oven and let it cool on the baking sheet for about 5 minutes before slicing and serving to lock in flavors and make slicing easier.
Notes
- Make sure the sauerkraut is well drained to prevent the dough from becoming soggy.
- You can substitute Thousand Island dressing with Russian dressing if preferred for a slightly different flavor profile.
- Use fresh pizza dough or store-bought dough depending on convenience.
- Letting the bread rest before slicing helps maintain its shape and prevents fillings from spilling out.
- This dish is best served warm but can be reheated with a brief bake or toaster oven session for crispy edges.
