Reuben Loaf (Or any kind of sandwich loaf)

March is finally here, the month we eat a lot of corned beef.  Although a Reuben isn't Irish (I think it's American), corned beef is a St. Patrick's Day staple.  I'll have corned beef and cabbage on St. Patrick's Day and enjoy a slice of Reuben loaf and a cup of potato soup (recipe coming soon) today.  Yummy.


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Reuben Loaf

Here is the Recipe:


3 1/4 Cup all purpose flour (separated)
1  T.  sugar
1   t.   salt
1 pkg. Rapid Rise yeast
1 cup hot  water
1 tablespoon margarine




1/4 cup thousand island dressing
8 oz. thinly sliced corned beef
1/4 pound sliced Swiss cheese
1 8 oz can sauerkraut (drained)
1 egg white (beaten)
Caraway seed


Grease large baking sheet and preheat oven to 400 degrees.


In a large bowl, mix 2 1/4 cup of the flour, sugar, salt and yeast.  (Set 1 cup of flour aside to mix in after you have stirred in water and to flour surface for kneading.)  Stir in hot water and margarine.  Mix only enough reserved flour to make soft dough.  On floured surface, knead the dough for 4 minutes.


Roll dough out on baking sheet to 14 x 10 inches. 

Spread dressing down center third of dough length, top with layers of beef, cheese and sauerkraut.

Cut 1 inch wide strips along sides of filling out to dough edges.  (I use a spoon to measure - it's about the right size.)

Alternate sides and fold strips of dough at an angle across the filling.

At the end, pull the end over filling before crossing the last two strips of dough.  Tuck the last two pieces of dough in to finish.

Cover dough with kitchen towel and place baking sheet over pan half filled with boiling water for about 15 minutes.  Brush loaf with egg white and sprinkle with caraway seed.  Bake at 400 degrees for 25 minutes or until golden brown.  Cool slightly and serve warm.


This loaf is also great with 1/4 mayo and turkey, ham, and Swiss.  Use your imagination for the fillings. 


I've made this for Super Bowl Parties, Pot Lucks, and brunches.  It travels well.  I just cut it into smaller pieces when I take it.  At home we cut big ole slices.  Refrigerate leftovers and reheat to serve.  It's just as good the next day.....


Next project please,

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