Great Round Reuben Recipes

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

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.

Steps:

• Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
• Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

Steps:

• Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.

Steps:

• Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
• Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
• Let stand for 2 minutes until a foam forms.
• Add 3 tbs sugar, both flours, vitamin C, salt and milk.
• Mix for 5 minutes on a low-medium speed until dough is elastic.
• Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
• Mix until well blended.
• The dough should be soft.
• Add a little bread flour if too wet or a little water if too dry.
• Place the dough in an oiled bowl and turn to coat well with oil.
• Cover and let rise until doubled.
• Remove the plastic and punch down the centre of the dough with a closed fist.
• Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
• Cover with plastic wrap and leave on the counter for 15 minutes.
• The dough can now be shaped or, if desired, refrigerated overnight.
• Spray an 18 inch round pizza pan with nonstick cooking spray.
• Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
• Reserve a third of the dough.
• Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
• Oil a rolling pin and roll out the largest piece into a large cirle.
• Place on the pizza pan.
• Spread the dough circle lightly with dijon mustard.
• Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
• Cover with a thin layer of cheese.
• Roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
• Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
• Roll out the small piece of dough and repeat as before.
• Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
• Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
• Tuck the top dough under the bottom layer of the dough all around the edges.
• Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
• Slash the centre in a daisy pattern.
• Do not let rise.
• Brush the bread again with beaten egg and place the pan in the oven.
• Bake until well browned, about 50-60 minutes.
• Place on a rack to cool.
• You can also assemble the Reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
• If frozen, defrost overnight in the fridge.
• To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.