Fancy Reuben Loaf Recipes

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REUBEN LOAF



Reuben Loaf image

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

3-1/4 to 3-3/4 cup all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1 tablespoon butter, softened
1 teaspoon salt
1 cup warm water (120° to 130°)
1/4 cup Thousand Island salad dressing
3 packages (2 ounces each) thinly sliced deli corned beef
4 ounces sliced Swiss cheese
1 can (8 ounces) sauerkraut, drained
1 large egg white, beaten
Caraway seeds

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 :

RUEBEN LOAF



Rueben Loaf image

This makes a great appetizer and afternoon snack! It is also good using ham and cheese. beef and sauerkraut

Provided by NEHCTERG

Categories     Bread     Yeast Bread Recipes

Time 1h50m

Yield 6

Number Of Ingredients 11

3 ½ cups all-purpose flour, divided
2 (.25 ounce) packages rapid rise yeast
2 tablespoons sugar
¼ teaspoon salt
1 cup warm water (120 to 130 degrees F/50 degrees C)
¼ cup yellow mustard
2 tablespoons butter, softened
3 cups chopped cooked corned beef
6 slices Swiss cheese
1 cup sauerkraut, drained and pressed
1 egg

Steps:

  • In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.
  • On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.

Nutrition Facts : Calories 694.4 calories, Carbohydrate 64.3 g, Cholesterol 161.3 mg, Fat 32 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 14 g, Sodium 1556.2 mg, Sugar 5.3 g

REUBEN MEAT LOAF



Reuben Meat Loaf image

This moist loaf is sure to become a favorite with sauerkraut lovers. Mary Alice Taylor of Downingtown, Pennsylvania rolls tangy kraut, Swiss cheese and Thousand Island salad dressing into well-seasoned ground beef for a delicious dinner.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
1 medium onion, chopped
1/4 cup sweet pickle relish
1 tablespoon Worcestershire sauce
1 cup soft rye bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
1/4 cup prepared Thousand Island salad dressing
1 can (8 ounces) sauerkraut, rinsed and drained
1 cup shredded Swiss cheese, divided

Steps:

  • In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14x10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 305 calories, Fat 16g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

THE REAL REUBEN



The Real Reuben image

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

Provided by ALDO1938

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 8m

Yield 1

Number Of Ingredients 5

2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

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.

Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g

JUMBO REUBEN LOAF



Jumbo Reuben Loaf image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons vegetable oil, 2 turns of the pan
1 bay leaf
2 cloves garlic, crushed
1 small (1 1/2 pounds) red cabbage, quartered, cored and shredded
2 whole cloves
1 cinnamon stick
1/2 teaspoon freshly grated nutmeg
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
3 tablespoons dark brown sugar
1/4 cup red wine or cider vinegar, eyeball it
1 large pumpernickel, rye or sourdough bread from bakery counter
1/2 pound deli sliced corned beef
1/2 pound deli sliced smoked turkey
1/2 pound deli sliced pastrami
1/2 pound sliced Swiss cheese
1/2 cup sweet pickle relish
1 cup chili sauce

Steps:

  • Heat a large nonstick skillet over medium high heat. Preheat broiler and place rack 10 to 12 inches from heat.
  • To very hot skillet add vegetable oil, 2 turns of the pan, bay, garlic, cabbage, cloves, cinnamon stick and nutmeg. Cook, stirring frequently, 5 minutes, then add in the grill seasoning and brown sugar and toss to coat. Add vinegar, cook off 2 minutes then remove from heat and let stand. Remove bay leaf and cinnamon stick.
  • Preheat oven to 350 degrees F.
  • Cut 1 inch off bread across the whole loaf to remove the top. Remove the soft insides of the bread to form a bread bowl. Pile half the cabbage into base of the bread. Fill bread with meats and Swiss cheese. Place filled bread into the oven to melt the Swiss. Top melted cheese with the remaining seared pickled cabbage. Slather the top with sweet pickle relish mixed with chili sauce and set bread top into place. The loaf will appear whole and empty to the eye. Pack to travel or serve on cutting board. Cut the loaf into 6 sections and serve.

REUBEN MEATLOAF



Reuben Meatloaf image

If you like sauerkraut and corned beef you will like this meatloaf. It is very yummy. From: Recipe-Source

Provided by gwynn

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 cup soft breadcrumbs
1/2 cup thousand island dressing
1 egg
1/2 teaspoon caraway seed
1/4 teaspoon pepper
8 ounces sauerkraut
1 ounce corned beef, chopped (from can)
1/2 cup swiss cheese, shredded

Steps:

  • Combine all ingredients except last 3 in medium bowl.
  • Press 1/2 of mixture in bottom of loaf pan.
  • Make slight indentation, lengthwise down center of meatloaf.
  • Combine all the filling mixture and put in indentation.
  • Top with remaining meat mixture, pressing to enclose filling and sealing edges.
  • Bake at 350 degrees for approximately 1 hour.
  • Let stand for 5 minutes.

REUBEN SANDWICH LOAF



Reuben Sandwich Loaf image

From Canadian Living Magazine. This makes a beautiful and delicious Reuben stuffed rye bread loaf. It is very impressive for company.

Provided by Food4Life

Categories     Breads

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 18

1 cup water
1/4 cup molasses
2 tablespoons shortening
1 1/2 cups dark rye flour
1 1/4 cups all-purpose flour (approx)
1/2 cup whole wheat flour
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 tablespoon flax seed
1 1/2 teaspoons quick-rising yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons grainy mustard or 2 tablespoons Dijon mustard
6 ounces smoked meat or 6 ounces pastrami, thick slices
1 cup sauerkraut, rinsed and squeezed dry
4 ounces swiss cheese, grated
1 egg white
1 teaspoon caraway seed

Steps:

  • In small saucepan, heat together water, molasses, and shortening until at 120°F (50°C); stir together rye flour, 1/2 cup of all purpose flour, cocoa, caraway seeds, flax seeds, yeast, sugar and salt. Stir in shortening mixture. With wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
  • Turn dough onto lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.
  • Punch down dough; turn out onto a lightly floured surface. Roll out into 14x12-inch rectangle. Please on greased baking sheet.
  • Filling: Spread mustard lengthwise in 3" strip along center of rectangle, leaving 1" border uncovered at ends. Top with 2 layers each meat, sauerkraut, and cheese.
  • Starting at corner of dough, make diagonal cuts 1" apart almost to filling along one side of dough. Repeat on other side in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1".
  • Glaze: Brush egg white to seal. Cover and let rise in warm draft-free place until doubled in bulk 30-40 minutes. Brush top with remaining egg white. Sprinkle with caraway seeds.
  • Bake in centre of 350°F oven for 30-40 minutes or until puffed and dark brown. Remove from pan; let cool slightly on rack. Serve warm or let cool completely.
  • Makes 8 servings, 16 slices.

Nutrition Facts : Calories 312.8, Fat 9.2, SaturatedFat 3.6, Cholesterol 13, Sodium 490.8, Carbohydrate 49, Fiber 8.8, Sugar 7.4, Protein 12

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