On the Menu Today
If you love Reuben sandwiches,
you will surely love this ‘Reuben Braid’
Made with frozen bread dough, that’s been thawed,
Swiss cheese slices, pastrami or corned beef, sauerkraut and
of course the star of the sandwich, at least in our opinion,
the thousand island dressing.
I love a good Reuben sandwich.
I love everything about it.
The sauerkraut, swiss cheese, thousand island dressing,
corned beef and the dark pumpernickel rye bread….
But…(there’s always a But)….
the hubby doesn’t like dark rye bread or
caraway seeds and it’s a ‘no go’ on the corned beef.
So when I told him we were having reubens for dinner,
I got ‘that look’. You know what ‘look’ I’m talking about…
It’s the same look I often see on my grandsons face,
when he doesn’t like what we’re having for dinner. 😧
When I explained that I was going to make the sandwiches with
thawed, white bread dough and I would be using beef pastrami
instead of the corned beef, he seemed a little more interested.
Reuben Braid would be the perfect sandwich to celebrate St. Patty’s Day.
Served with a bottle of Guinness and a side dish of colcannon,
you’ll be dancing the Irish Jig in no time~
We really enjoyed this new take on an old classic.
Serve this ‘braid’ for lunch, dinner or
sliced and served as an appetizer.
1 loaf frozen
bread dough, thawed to room temperature
thousand island dressing
- 8 slices beef pastrami or corned beef
sauerkraut, drained well
caraway seeds, optional
- Spray counter lightly with non-stick cooking spray. Roll loaf of bread into a 12 x 16 inch rectangle. Cover with plastic wrap and let rest 10 to 15 minutes.
- Remove wrap from dough and pour dressing lengthwise in a 4-inch strip down center of dough. Top with pastrami or corned beef, Swiss cheese and sauerkraut. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips alternately, left over right. Finish by pulling last strip over and tucking under braid.
- Lift braid with both hands and place on a large sprayed baking sheet. Brush with egg white and sprinkle with caraway seeds. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.