One-Pan Reuben Strata
By Sara MayerPublished on September 11, 2020
Time
3 hours
Yield
Serves 4 to 6
Ingredients
8 slices seeded rye bread, toasted1 pound thinly sliced deli corned beef, chopped8 ounces Swiss cheese, shredded (2 cups)3 large eggs 1 ½ cups whole milk 1 teaspoon salt ½ teaspoon pepper 12 ounces sauerkraut, rinsed and squeezed dry2 tablespoons minced fresh chives
Instructions
- Spray 8-inch square baking dish with vegetable oil spray. Arrange half of bread in prepared dish. Sprinkle half of corned beef over bread, then top with ⅔ cup Swiss. Repeat with remaining bread, remaining corned beef, and ⅔ cup cheese to make second layer.
- Whisk eggs, milk, salt, and pepper together in bowl, then pour evenly over top. Cover dish tightly with plastic wrap, pressing it flush to surface. Weigh strata down and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to upper-middle position and heat oven to 325 degrees. Meanwhile, let strata sit at room temperature for 20 minutes. Unwrap strata and bake until edges and center are puffed and edges have pulled away slightly from sides of dish, about 50 minutes, rotating dish halfway through baking.
- Remove dish from oven, adjust oven rack 8 inches from broiler element, and heat broiler. Sprinkle sauerkraut over top of strata, then sprinkle with remaining ⅔ cup cheese. Broil until cheese is melted and golden, about 5 minutes.
- Remove dish from broiler and let cool for 10 minutes. Sprinkle with chives and serve.
Time
3 hoursYield
Serves 4 to 6Ingredients
8 slices seeded rye bread, toasted
1 pound thinly sliced deli corned beef, chopped
8 ounces Swiss cheese, shredded (2 cups)
3 large eggs
1 ½ cups whole milk
1 teaspoon salt
½ teaspoon pepper
12 ounces sauerkraut, rinsed and squeezed dry
2 tablespoons minced fresh chives
Ingredients
8 slices seeded rye bread, toasted
1 pound thinly sliced deli corned beef, chopped
8 ounces Swiss cheese, shredded (2 cups)
3 large eggs
1 ½ cups whole milk
1 teaspoon salt
½ teaspoon pepper
12 ounces sauerkraut, rinsed and squeezed dry
2 tablespoons minced fresh chives
Ingredients
8 slices seeded rye bread, toasted
1 pound thinly sliced deli corned beef, chopped
8 ounces Swiss cheese, shredded (2 cups)
3 large eggs
1 ½ cups whole milk
1 teaspoon salt
½ teaspoon pepper
12 ounces sauerkraut, rinsed and squeezed dry
2 tablespoons minced fresh chives
Why This Recipe Works
In turning this sandwich into a gooey, crowd-pleasing strata that would feed the whole gang, we needed to make it taste like the iconic sandwich as much as possible. Using seeded rye bread proved very important in giving us a strong rye flavor. We also used a whole pound of corned beef. Layering the two with some Swiss cheese and then bathing everything in a simple custard delivered a creamy texture that really hit home. You can’t have a Reuben without sauerkraut, but adding this zingy ingredient before baking muted its flavor. Instead, sprinkling it (along with some extra cheese) on top after baking and then broiling to finish kept its picklelike tang intact. The brunch-worthy result had all the comforting flavor of the original sandwich.
Instructions
- Spray 8-inch square baking dish with vegetable oil spray. Arrange half of bread in prepared dish. Sprinkle half of corned beef over bread, then top with ⅔ cup Swiss. Repeat with remaining bread, remaining corned beef, and ⅔ cup cheese to make second layer.
- Whisk eggs, milk, salt, and pepper together in bowl, then pour evenly over top. Cover dish tightly with plastic wrap, pressing it flush to surface. Weigh strata down and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to upper-middle position and heat oven to 325 degrees. Meanwhile, let strata sit at room temperature for 20 minutes. Unwrap strata and bake until edges and center are puffed and edges have pulled away slightly from sides of dish, about 50 minutes, rotating dish halfway through baking.
- Remove dish from oven, adjust oven rack 8 inches from broiler element, and heat broiler. Sprinkle sauerkraut over top of strata, then sprinkle with remaining ⅔ cup cheese. Broil until cheese is melted and golden, about 5 minutes.
- Remove dish from broiler and let cool for 10 minutes. Sprinkle with chives and serve.
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