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.
ROLLED REUBEN MEAT LOAF
If you're a fan of Reuben sandwiches, you'll enjoy this satisfying rolled loaf made with rye bread crumbs, sauerkraut, corned beef and Swiss cheese. Denise Wahl of Homer Glen, Illinois confirms. "It's one of my husband's favorite meals, served with potato dumplings."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the egg, onion and milk. Crumble beef over mixture and mix well. Add bread crumbs; mix gently. On a piece of heavy-duty foil, pat beef mixture into an 8x6-in. rectangle. , Spread mustard over loaf to within 1 in. of edges. Layer with sauerkraut, six slices of corned beef and 1/2 cup Swiss cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. , Place meat loaf seam side down in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Top with remaining corned beef and cheese. Bake 5 minutes longer or until no pink remains and a thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter.
Nutrition Facts : Calories 464 calories, Fat 24g fat (12g saturated fat), Cholesterol 209mg cholesterol, Sodium 1382mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 39g protein.
RUEBEN LOAF
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
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 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 :
THE REAL REUBEN
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
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
STUFFED REUBEN BREAD
One recipe of bread dough (enough for one loaf any kind will do) I prefer my whole wheat french bread or Honey Whole Wheat
Provided by Dancer
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Roll out dough into a rectangle as thin as you can get it, about 1/4 inch thick.
- In order given, layer ingredients down the center third of the dough(long ways).
- Slice the outer thirds into one inch intervals.
- Starting at the top, weave the ends and tuck them under while working down to the bottom of the loaf.
- Tuck all ends inches
- Place on a greased cookie sheet and brush with beaten egg wash (1 tablespoons water and 1 egg) and sprinkle with poppy seeds.
- Bake at 350 degrees for about 35 minutes.
Nutrition Facts : Calories 275.9, Fat 21.3, SaturatedFat 8.9, Cholesterol 64.9, Sodium 1070.4, Carbohydrate 6.4, Fiber 0.7, Sugar 2.5, Protein 14.7
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- Chop cheese and meat into bite size pieces and set aside. Slice bread all the way across every 1 inch, but don't cut all the way through the loaf. Then turn the loaf 90 degrees and do it again...creating a bunch of little square pieces of bread that are still connected at the bottom of the loaf.
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- Preheat oven to 425 degrees. On a sheet pan lightly brushed with oil, form the pizza dough into a rectangle. Spread the dressing over the top of the dough. Arrange a layer of cheese lengthwise down the middle of the dough. Next, layer the corned beef over the cheese. Spread the sauerkraut over the beef and cover with another layer of cheese.
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