Reubens are one of my favorite sandwiches. I grew up with them and they were one of my biggest cravings during my first pregnancy. I remember speeding over to Arby’s at least a few days a week at lunch for one and then wolfing it down on the drive back to work. We still eat them once a month or so around here and my husband makes fun of me because after we’re out of the rest of the ingredients, I’ll eat bowls of just sauerkraut for dinner.
When it came time for my monthly Red Star YeastÂ post, I spotted this recipeÂ and knew I had to make it. It’s really unique in that instead of a typical bread dough, you actually make a batter and then spread it into your pan as a crust. It only rises once and then you top it with your reuben toppings before baking. It definitely comes out a different texture from bread – more like a cake. I know it sounds weird but it’s delicious! We dug it.
This post sponsored by Red Star Yeast.