How To make Reuben Loaf
3 3/4 c All-purpose flour
1 pk Active dry yeast
1 tb Sugar
1 tb Butter or margarine,
Softened 1 ts Salt
1 c Warm water (120 to 130
Degrees) 1/4 c Thousand Island salad
Dressing 6 oz Thinly sliced corned beef
4 oz Swiss cheese
1 cn Sauerkraut (8 oz.), drained
1 Egg white, beaten
Poppy seeds In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt. Stir in warm water and 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 14 inch x 10 inch rectangle. Spread dressing down the middle of one half of the dough, leaving a 3/4 inch space along edges. Top with layers of beef, cheese and sauerkraut. Fold the remaining half of dough over the meat mixture. Pinch edges together to seal. Cut small slits in dough to vent Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees for 25 minutes or until lightly browned. Serve immediately; refrigerate leftovers. Yield: 6-8 servings. SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93
How To make Reuben Loaf's Videos
Reuben Meatloaf | Corned Beef Meat Loaf | John Eats Cheap
Meatloaf can be boring but adding new ingredients can shake things up a bit. John loves a reuben and wondered if those flavors would combine for a delicious meat loaf.
The Real Corned Beef Reuben!
#shorts #cornedbeef #reuben
Dan-O’s Original Seasoning!
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Corned Beef Reuben
Ingredients:
4-5 Lb Corn Beef Brisket
1 Loaf Rye Bread
1/4-1/2 Lb Swiss Cheese
15 oz Sauerkraut
Butter
Dill Pickles
Maple Syrup
Russian Dressing
Olive Oil
Salt and Pepper
Russian Dressing Ingredients:
2 Tbsp Onion (minced)
1/2 Cup Mayo
2 Tbsp Ketchup
2 tsp Horseradish
1 Hot sauce
1/2 tsp Worcestershire Sauce
1/4 tsp Paprika
Salt and Pepper
In a medium size bowl combine all ingredients. Season with salt and pepper to taste and set aside.
Instructions:
1st rinse the excess brine off the corned beef. (optional)
In a large pot filled with water add the corned beef brisket along with the seasoning packet and bay leaves. Boil for 3-4 hours (turning every hour) or until the beef is tender. Poke the beef with a knife and if there is minimal resistance, it’s done. Remove the beef from the water and slice against the grain.
In a medium size pan on medium heat, add a little oil and the sauerkraut (that has been rinsed “optional”). Sauté and season with salt and pepper. Once the sauerkraut is hot, drizzle a little maple syrup to taste and set aside.
Slice the rye bread and spread the Russian dressing on the top and bottom slice of bread. Assemble the sandwich with a generous amount of the corned beef followed by Swiss cheese and some sauerkraut.
In a large pan on medium heat, add some butter and toast the Reuben on both sides.
Serve with pickles and a side of fries or chips.
Enjoy!
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How to make: Reuben Sliders
RECIPE HERE:
A classic sandwich takes a spin into these Reuben Sliders. All your favorite reuben flavors baked into smaller handheld portions with a scrumptious glaze!
Classic Reuben Sandwiches | Cooking: How-To | Better Homes & Gardens
Corned beef and rye are a match made in sandwich heaven, and only get better when paired with sauerkraut and thousand island dressing.
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Reuben Stuffed Bread! #reuben #german #dirndl #heirloom #sauerkraut #kraut #bread #easyrecipe
Reuben Sandwiches (Leftover Corned Beef)
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