The beloved sandwich with sauerkraut and corned beef turns into a hot baked dip, complete with rye toasts. This is a crowd-pleasing appetizer for a Game Day party, holiday party, or any cold-weather gathering.

Photography Credit: Summer Miller

I’m from Omaha, Nebraska, where the Reuben sandwich was born (sorry, New Yorkers), and I grew up eating this classic sandwich.

I’ve had it in the homes of my mother, grandmothers, aunts and uncles. I’ve also consumed plenty of Reubens at bars and restaurants, where they usually come with a side of onion rings.

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It’s a simple lunchtime favorite, and I’ve found that it also transitions into the perfect party dip.

This dip has all the elements you love in both a Reuben sandwich and a party snack: hot and creamy cheese, a mix of salty and sweet flavors from the corned beef and the Thousand Island dressing, and a crispy topping of toasted rye bread crumbs. Plus, of course, more slices of toasted rye bread for scooping everything up.

While you can use homemade corned beef if you have it, for this simple football party appetizer, I picked up some sliced corned beef from the deli counter. You can also make your own Thousand Island dressing, if you like, but your favorite bottled dressing works just as well here.

For the bread, artisan-style bakery loaves or pre-sliced grocery store loaves both work well. I like to get a loaf of lighter-colored seeded rye bread and a loaf of pumpernickel so I have contrasting colors on the plate, but you can use any rye variety you like.

Just make sure to use a lighter-colored loaf of rye bread for the breadcrumb topping, since it’s easy to accidentally burn breadcrumbs made from darker bread.

The number of toasts you make and the amount of time it takes to toast them will depend largely on the size of your loaf. Just remember that this is a hearty dip, so the toasts need be thick enough to hold the weight.

Serve the dip hot with a spoon for scooping, and arrange your toasts alongside.