REUBEN GARBAGE BREAD
All the flavors of the iconic deli sandwich rolled up into pizza dough studded with caraway seeds. Brushing the bread with a baking soda wash gives it that deep golden brown soft pretzel look-- a new alternative to brushing with butter or egg wash.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce and a pinch of salt in a small bowl. Season with additional salt if needed. Set aside
- Stir the baking soda into 1/3 cup of super-hot tap water until dissolved. Set aside.
- Put the sauerkraut into a large kitchen towel and wring it out over the kitchen sink to remove any excess liquid. Set aside.
- Sprinkle the dough all over with the caraway seeds then roll into a 20-by-14-inch rectangle on a lightly floured work surface. Some of the caraway seeds will fall away from the dough, but a lot of the seeds should work in as you roll it out. Arrange the pastrami evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Spread half the sauce over the pastrami. Separate the cheese pieces and shingle them over the sauce. Scatter the sauerkraut on top. Working from the short side, tightly roll up the dough into a log, jelly roll-style. Pinch the open ends together to seal, then tuck them underneath the log.
- Transfer the log, seam side-down, onto the prepared baking sheet and brush all over with the baking soda wash (you will not use all the wash). Bake, rotating the pan halfway through, until the bread is deep golden brown, 40 to 50 minutes.
- Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the remaining sauce.
DELICIOUS REUBEN BREAD (ABM)
Bake the sauerkraut in the bread for Reuben sandwiches. Add Thousand Island dressing, shaved corned beef and a couple of thin slices of Baby Swiss cheese. Saute in butter...OOOOO my---you're in Irish heaven!
Provided by Caroline Cooks
Categories Yeast Breads
Time 3h5m
Yield 1 1/5 lb loaf
Number Of Ingredients 11
Steps:
- Place all ingredients in bread machine according to manufacturer's directions or in order given.
- Choose settings for Light Basic and Medium crust.
- Variation: Set for dough only cycle; remove and divide into individual sandwich-sized loaves. Let rise until doubled on baking sheets, and bake at 350 degrees F.; until hollow sounding when thumped, about 15-20 minutes.
Nutrition Facts : Calories 1925.1, Fat 32.8, SaturatedFat 4.9, Cholesterol 4, Sodium 3336.8, Carbohydrate 357.8, Fiber 17.8, Sugar 45.6, Protein 47.1
REUBEN SANDWICH II
These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!
Provided by COLETTE G.
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a large skillet or griddle on medium heat.
- Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
- Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.
Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 g
MINI REUBENS
A quick and easy appitizer. Always a crowd pleaser! I don't personally care for Reuben sandwiches and I can't get enough of these little things!
Provided by Cristin
Categories < 15 Mins
Time 8m
Yield 4 Dozen
Number Of Ingredients 7
Steps:
- Dice corned beef.
- Mix shredded cheese with beef.
- Drain sauerkraut well.
- Dice and add to cheese/beef mixture.
- Add enough mayo to moisten the cheese mixture.
- Add horseradish.
- Spread a think layer of mustard on each slice of party rye bread (only on one side of the bread).
- Add a layer of the cheese corned beef mixture.
- Place mini-reubens on a cookie sheet.
- Put under the broiler for 3-4 minutes or until hot and bubbly and cheese is melted.
Nutrition Facts : Calories 382.4, Fat 26.7, SaturatedFat 13.7, Cholesterol 107.8, Sodium 1552.6, Carbohydrate 8.8, Fiber 3.1, Sugar 3.2, Protein 26.7
AVOCADO REUBEN
Delicious, fast, simple, and healthy take on the classic sandwich from vegcooking.com. Use store-bought Thousand Island Dressing or make just enough on your own for this recipe.
Provided by EmilyStrikesAgain
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread one slice of bread with some mustard and the other slice with Thousand Island dressing.
- Place the bread slices, dry side down, in a lightly oiled skillet. Top one slice with avocado and the other with sauerkraut.
- Over medium heat, grill the sandwich until lightly browned and hot, about 5 minutes. Put the sandwich halves together and enjoy!
Nutrition Facts : Calories 333.3, Fat 16.9, SaturatedFat 2.5, Sodium 664.1, Carbohydrate 41, Fiber 11.3, Sugar 3.8, Protein 7.8
REUBEN BREAD
This is great for a covered dish where you want to bring something really unique. A regular Reuben baked right into a loaf of bread.
Provided by Pa. Hiker
Categories Yeast Breads
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl combine 2-1/4 cups flour, yeast, sugar, butter, and salt.
- Stir in warm water until a soft dough is reach, adding only enough of the remaining flour as necessary.
- Turn out onto a lightly floured surface, kneading until smooth.
- Lightly grease a baking sheet and roll out the dough into a 14 x 10 in rectangle.
- Spread the dressing on the center third of the dough.
- Layer beef, cheese, and sauerkraut.
- Slide the edges of the dough every 1 in on both sides of the filling.
- Alternating sides fold the strips across the filling at an angle.
- Cover and let rest in a warm place for 15 minutes while warming the over to 400°F.
- Brush the top with the egg whites, then bake for 25 minutes, until lightly browned.
Nutrition Facts : Calories 401, Fat 14.6, SaturatedFat 6, Cholesterol 45.4, Sodium 963, Carbohydrate 50.4, Fiber 2.8, Sugar 4.2, Protein 16.2
REUBEN BREAD PUDDING
Our Aunt Renee always brought this casserole to family picnics in Chicago. It became so popular that she started bringing two or three. I have also made it using dark rye bread or marbled rye, and ham instead of corned beef-all the variations are delicious! -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut and 1/2 cup cheese; transfer to a greased 11x7-in. baking dish., In same bowl, whisk eggs, milk, salad dressing, mustard and pepper; pour over top. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese. Bake until top is golden and a knife inserted in the center comes out clean, 5-7 minutes longer.
Nutrition Facts : Calories 390 calories, Fat 25g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
REUBEN LOAF
When I make this bread, I almost always have to bake two loaves so that everyone gets a taste! It's especially good in the winter. In fact, last year when we went to a Christmas buffet at my husband's aunt's house-with a hearty soup as the main course-I took a Reuben Loaf along. It looks so pretty sliced and arranged on a platter, too. My husband and I are crop farmers with three young children. Cooking-especially baking-is one of the ways I relax, and I also enjoy sewing.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine 2-1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water; mix until a soft dough forms. Add remaining flour if necessary. Turn out onto a lightly floured surface; knead until smooth, about 4 minutes. , On a lightly greased baking sheet, roll dough to a 14x10-in. rectangle. Spread dressing down center third of dough. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to edges of dough 1 in. apart on both sides of the filling. Alternating sides, fold the strips at an angle across filling. Cover dough and let rise in a warm place for 15 minutes. , Brush with egg white and sprinkle with caraway seeds. Bake at 400° for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers.
Nutrition Facts :
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