Jumbo Reuben Loaf Recipes

SECOND-CHANCE REUBENS

Steps:

• Spread four bread slices with half of salad dressing. Layer each with meat loaf, sauerkraut and cheese. Spread remaining bread with remaining salad dressing; place over cheese. Butter outsides of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.Italian Patty Melts: Substitute Italian bread for rye. For each sandwich, layer a bread slice with 1 slice provolone cheese, 1 tablespoon each pizza sauce and giardiniera, 1 slice meat loaf and a bread slice. Butter outsides of sandwiches; cook as directed.

BAKED REUBEN LOAF

Steps:

• Preheat oven to 350 degrees.
• Carefully unroll bread dough. Layer Swiss cheese over dough leaving about one inch free all around the edges.
• Layer the corned beef to cover the dough leaving about one inch free all around the edges (think pizza).
• Spread thousand island dressing over corned beef.
• Sprinkle sauerkraut evenly over dressing.
• Roll up jellyroll style lengthwise, then pinch seam edge to seal.
• With seam side up, fold and pinch ends over to seal.
• Line a cookie sheet with parchment paper, spray with olive oil spray, and sprinkle with half of cornmeal.
• Transfer loaf to parchment paper, seam side down.
• With a sharp knife, cut several slashes crosswise into top layer of dough.
• Spray loaf with olive oil spray and sprinkle lightly with remaining cornmeal.
• Bake for 25 to 35 minutes or until golden brown.
• Wait at least 10 minutes to slice.

RUEBEN LOAF

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.

REUBEN LOAF

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.

JUMBO REUBEN LOAF

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Preheat broiler and place rack 10"-12" from heat.
• To very hot skillet add vegetable oil, bay leaf, garlic, cloves(if using), cabbage, cinnamon stick and nutmeg.
• Cook, stirring frequently, 5 minutes, then add the grill seasoning and brown sugar or splenda and toss to coat.
• Add vinegar, cook off 2 minutes then remove from heat and let stand.
• Remove bay leaf, cloves and cinnamon stick.
• Preheat oven to 350°F.
• Cut 1' off bread acroos the whole loaf to remove 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 mixed with chili sauce & mayonnaise, and set bread top into place.
• The loaf will appear whole and empty to the naked eye.
• Pack to travel or serve on cutting board.
• Cut loaf into 6-8 sections and serve.