My grandfather insists this is the best way to eat corned beef, and he asks for it every March. Only takes 4 ingredients!

Every March, like clockwork, my grandpa calls to ask if I’m making these oven baked 4-ingredient Reuben roll ups. He swears this is the best way to eat corned beef, and honestly, I kind of agree. They’ve got all the cozy Reuben flavors—corned beef, Swiss, sauerkraut, and Russian dressing—rolled up into bite-sized, melty bundles. No bread to fuss with, no long prep, just a quick assemble-and-bake situation that fits right into a busy weeknight or a St. Patrick’s Day spread. If you love a classic Reuben but want something easier and more snackable, this is the way to go.

Serve these Reuben roll ups straight from the oven with extra Russian dressing on the side for dipping. They’re great as a main with a simple green salad, roasted potatoes, or even oven fries. For more of a party vibe, set them out on a platter with toothpicks, some crunchy pickles, potato chips, and maybe a light coleslaw to balance the richness. They also pair really well with a cold beer or a sparkling water with lemon to cut through the salty, cheesy goodness.

Servings: 4

12 thin slices deli corned beef

Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish just large enough to hold the roll ups snugly in a single layer.

Spread a thin layer of Russian dressing over the bottom of the glass baking dish, using about 2 to 3 tablespoons. This helps keep the roll ups moist and adds extra flavor.

Lay one slice of corned beef flat on a cutting board. Place one half-slice of Swiss cheese along one end of the corned beef.

Spoon about 1 tablespoon of sauerkraut onto the cheese, arranging it in a small line so it’s easy to roll. Try not to overfill so the roll stays tight.

Drizzle or spread about 1 teaspoon of Russian dressing over the sauerkraut inside the roll for extra tang and creaminess.

Starting from the cheese-and-sauerkraut end, roll the corned beef up tightly into a little log, keeping the filling tucked in as you go.

Place the roll seam-side down in the prepared glass baking dish. Repeat with the remaining corned beef slices, cheese, sauerkraut, and dressing until all the roll ups are assembled and snugly lined up in the dish.

Once all the roll ups are in the dish, drizzle the remaining Russian dressing evenly over the tops, using a spoon to spread it so each roll gets a little coverage.

Cover the glass baking dish loosely with foil to keep the tops from drying out and to help the cheese melt evenly.

Bake in the preheated oven for 15 minutes, then remove the foil and bake for another 5 to 10 minutes, or until the cheese is fully melted, the dressing is bubbly around the edges, and the roll ups are heated through.

Let the roll ups rest for about 5 minutes before serving; this helps the cheese set slightly so they’re easier to pick up. Serve warm with extra Russian dressing on the side for dipping.

If you like things a little lighter, you can use reduced-fat Swiss cheese and a light Russian dressing without changing the basic flavor. For extra crunch, pat the sauerkraut very dry and add a few caraway seeds on top before baking to echo classic rye bread. If your corned beef slices are very large, cut them in half and make smaller bite-sized roll ups—just reduce the baking time slightly and watch for melted cheese and bubbling dressing. For a make-ahead option, assemble the roll ups earlier in the day, cover tightly, and refrigerate; add 5 extra minutes to the baking time to heat them through. If you can’t find Russian dressing, Thousand Island works in a pinch and keeps you within the four-ingredient idea, since it has a similar sweet-tangy profile. To stretch this into more of a meal, tuck the baked roll ups into slider buns or serve them over a bed of shredded cabbage or mixed greens with a little extra dressing drizzled on top.