Baked Reuben Sandwich
(adapted from Taste of Home Magazine circa~1994)
Ingredients
- 2 loaves of frozen Whole Wheat Bread Dough Rhodes from freezer section works well
- 1 - 14 ounce can Sauerkraut drained
- 10 slices Swiss Cheese
- 1 pound thin sliced Corned Beef
- 6 tablespoons Thousand Island Dressing
- 1 Egg + water beaten
- 1 teaspoon Caraway seeds
Instructions
- Preheat oven to 400°
- Allow frozen bread dough to thaw over night in refrigerator.
- Drain sauerkraut in a colander, press out all excess liquid with a paper towel.
- Roll dough out on a lightly floured surface in a 12x15 rectangle.
- Spoon 3 tablespoons of Thousand Island Dressing the long way down the middle of the dough. Place 5 slices of cheese on top of dressing, leaving room at the top to pinch ends closed. Layer 1/2 of Corned Beef over cheese, and to place half of the drained sauerkraut on top of the corned beef.
- Make slices in dough from the filling to the sides about 1 1/2 inches apart. Alternating sides, fold the strips at an angle across the filling. Pinch ends of loaf closed.
- Transfer Reuben loaves to a lightly greased baking sheet, cover with a towel and let rise for about an hour or more. (If dough is still cold it may take longer for bread to rise.)
- Brush with egg wash and sprinkle each loaf with 1/2 teaspoon of caraway seeds.
- Place in a preheated 400 degree oven and bake for 20 minutes. Slice and serve with thousand island dressing on the side.
Notes
Rarely is there any of this leftover but when there is its perfect reheated in an air fryer or you can also use your convection oven mode.
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