I hate that we call this sandwich “Reuben Loaf”.  The Loaf part makes me think of the oh so tasty processed turkey loaf  they used to serve in the school cafeterias at Thanksgiving.  This is so much better than that!  We really do have to get it a new name.

This is an old recipe I have been making for years.  I made it last night along with Ina Garten’s baked sweet potato fries.  The father-in-law was coming for our weekly dinner and a movie so it was perfect for a casual supper.   This is also great for parties – St. Patty’s Day in particular.

Don’t let the bread making part keep you from making this recipe.  It really is very easy.

The dough comes together quite easily and is incredibly easy to work with.  You knead it a bit and then go directly into rolling it out.

After you roll it out, transfer it to your baking sheet and proceed to fill it with the typical Reuben fillings and then cut the side pieces as you see below.

The side strips just get cut with a knife.  I think I did ten total cuts on each side. Starting on one end, bring the end piece up and over the top of the filling.  Wrap each strip over the top, alternating sides as you go.  Don’t worry about covering the filling completely – it’s actually a prettier finished product if a bit peeks through.

Let it rise just a little and then look at this pretty little sandwich (that should never be mentioned alongside processed turkey roll)  -

You might notice that the recipe below contains caraway seeds.  The sandwich above does not have caraway seeds on it as that is one of the only things the hubby won’t eat.  Enjoy!

Reuben Loaf

3 1/4 cup all purpose flour

1 Tbsp sugar

1 tsp salt

1 pkg Rapid Rise yeast

1 cup hot water

1 Tbsp margarine

1/4 cup of Thousand Island Dressing

6 ounces of corned beef, sliced thin

1/4 pound of Swiss cheese

1 8ounce can sauerkraut, drained very well

1 egg white

caraway seeds (optional)

Set aside 1 cup flour.  In large bowl, mix remaining flour, sugar, salt and yeast.  Stir in hot water and margarine.  Mix in only enough flour to make soft dough.  Turn onto floured surface and knead for 4 minutes.

Roll dough into a 14X10 rectangle.  Transfet to greased baking sheet.  Spread dressing down center third of bread dough.  Top with well drained sauerkraut, sliced corned beef and then the cheese.  Cut side pieces of dough at 1″ intervals.  Alternating sides, fold strips up and over the top of the loaf.

Cover and place in warm place for 15 minutes.

Brush dough with egg white.  Sprinkle with caraway seeds if desired.  Bake at 400 degrees for 25 minutes or until done.  Cool slightly.

For an even heartier loaf, increase corned beef to up to 1 pound.  Increase baking time 10 minutes.

We have made this using ham and cheese too, although the reuben is still our favorite.