Reuben Party Sub

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It seems like we’re getting to the point where just about everyone’s kids are heading back to school which is great/sad/happy/exhausting/all the things. If you’re like me, you think you’re going to have all this time and then bam, you’re very very tired and also suddenly busier than you ever anticipated and getting dinner on the table can feel like this insurmountable task. So. Quick and easy meals it is (in fact, if you saw my Instagram story over the weekend, you saw that we had a very classy buffet of Totino’s pizzas and ramen for dinner on Saturday night. If you need to unfollow me because of that, that’s cool.)

One of my favorite ways to feed a crowd is to make a party sub (or several, trim the ends off, and put them together so they look like a 6′ or 8′ sub). Even if it’s just for dinner, it’s one of those things I can make ahead when I know the evening is going to be hectic or we’re going to be eating on the run–toss in some chips and fresh fruit and we’re good to go.

But it doesn’t just have to be cold subs. One of my favorite sandwiches is a Reuben–corned beef and/or pastrami, Russian dressing (which is a fancy way of saying Thousand Island, and also the only way I will ever, ever eat Thousand Island dressing that doesn’t involve french fries or “special sauce” on burgers), sauerkraut, melted Swiss cheese. Instead of making individual sandwiches, just load it all onto one big loaf, bake it in the oven, and then cut it into slices!

Reuben party sub from our best bites

Reuben Party Sub

5 from 1 vote
This Reuben Party Sub is a quick, easy dinner or fun finger food for a party! Melted Swiss cheese, corned beef, saurkraut, and Russian dressing combine for this classic favorite!
Prep Time 10 minutes
Cook Time 25 minutes
Servings1 party sub


  • 1 loaf French bread
  • ¼ cup or more or less to taste high-quality Thousand Island dressing (we love Marzetti)
  • 7-8 ounces thin-sliced deli pastrami or corned beef
  • 1 6- ounce package sliced Swiss cheese
  • ½ cup refrigerated Sauerkraut like Claussen; more or less to taste


  • Preheat oven to 425 F.
  • Slice French bread in half lengthwise. Spread dressing on either side of bread. Arrange cheese on both sides of the bread over the dressing. Loosely layer meat slices over the cheese. Place sauerkraut on top of meat and place the top of the bread on the sandwich. Wrap in foil and bake in preheated oven for 20-25 minutes or until cheese is melted and the sandwich is heated through.
Course: Dinner
Cuisine: American
Keyword: party sub, reuben sandwich, reuben sandwich recipe
Author: kate jones
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. I am so excited about this idea! Whenever I buy all the ingredients for reubens, it’s pretty much my lunch everyday for a week. Trader Joe’s also makes a fantastic Thousand Island dressing (found in the refrigerated section); it’s my favorite for reubens.

  2. That’s funny….I had the same question! We thought our kids were coming for lunch yesterday, so I made two big sub sandwiches: ham, turkey and cheese together. “Sorry, we thought you meant next Sunday.” (sigh) Good friends rallied around at the last minute, but we only got through one loaf. Popped the last one in the freezer, and I hope you’re right, Kate. The two of us would’ve been eating subs for a week! Getting them out next weekend, fingers crossed! The Reuben sounds fabulous….it’ll be next! Thanks!

    1. I would say the meat, bread, and cheese could for sure be frozen. I’m more nervous about the dressing and the sauerkraut. Maybe freeze everything and add those at the last minute? I dunno, maybe it would be fine. ????

      1. I freeze sauerkraut all the time, but the sandwich is so easy to assemble, I wouldn’t bother and I don’t like the frozen bread, always gets too crusty for me.

        1. That’s kind of how I’m feeling—unless I was going to be somewhere without a kitchen (like camping, as if I camp ????), it’s probably easier just to make it all at once.