Reuben Loaf - BigOven 166506
Reuben Loaf

Reuben Loaf

Ready in 45 minutes
4 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Reuben Loaf"

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Think of it as sort of a giant-size Reuben sandwich.

"Just made this and it turned out awesome! The only work came from making the dough which took little time. I was worried about the sauerkraut making this into a leaky mess but nope, it was golden and completely cooked through. Thanks for this twist on a Stromboli :-)"

- Jennififi

Ingredients

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3 1/4 cups All purpose flour
1 tablespoon Sugar
1 teaspoon Salt
1 package Quick-rise active dry yeast
1 cup Hot Water; 125-130 degrees
1 tablespoon Butter; softened
1/4 cup Thousand Island dressing
1/2 pound Corned Beef; thinly sliced
1/2 pound Turkey Breast; thinly sliced
1/4 pound Swiss Cheese; sliced
1 8-oz can Sauerkraut
1 ea Egg white; beaten (optional)
Caraway seed; (optional)

Original recipe makes 4

Servings  

Preparation

1. Set aside 1 cup flour

2. In a large bowl, mix remaining flour, sugar, salt and yeast.

3. Stir in hot water and butter. Mix in only enough reserved flour to make a soft dough.

4. Knead 4 minutes on a floured surface.

5. Coat a baking sheet with non-stick cooking spray and roll dough to a 14x10 inch rectangle.

6. Spread Thousand Island dressing down the center third of the dough length.

7. Top with alternating layers of beef, turkey, cheese and sauerkraut.

8. Make cuts from filling to edges of dough at 1-inch intervals along sides of filling.

9. Alternating sides, fold strips at an angle across filling.

10. Cover loaf with a towel and place in a slightly warm (120 degrees) oven.

Optional:

Brush with egg white and sprinkle with caraway seed.

Let dough rise 15 minutes and remove from oven.

Reheat oven to 400 degrees.

Bake at 400 degrees for 20-25 minutes or until loaf is light to golden brown. Allow to cool slightly, cut into 1-inch thick portions and serve warm.

Refrigerate leftovers; reheat to serve.

Credits

Added on Award Medal
Calories Per Serving: 786 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Just made this and it turned out awesome! The only work came from making the dough which took little time. I was worried about the sauerkraut making this into a leaky mess but nope, it was golden and completely cooked through. Thanks for this twist on a Stromboli :-)
Jennififi 5 months ago
My aunt makes this all the time it's great!?
Mverry91 2 years ago
jlindorff 6 years ago
[I posted this recipe.]
jlindorff 6 years ago
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