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 Yeast post, I spotted this recipe 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.

Baked Reuben
  • 1 cup bread flour
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons dried minced onion
  • 1 1/2 teaspoons caraway seeds
  • 3/4 teaspoon salt
  • 3/4 cup water
  • 2 tablespoons dark molasses
  • 2 tablespoons oil
  • 1 cup medium rye flour
  • 1/2 cup mayonnaise
  • 2 tablespoons horseradish mustard
  • 1/2 pound corned beef torn into bite-sized pieces
  • 1 8 ounce can sauerkraut
  • 4 ounces sliced swiss cheese
  1. Drain sauerkraut while preparing dough.
  2. In large mixer bowl, combine 1 cup bread flour, yeast, onion, caraway seed and salt; mix well. Add warm water (120-130F), molasses and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in rye flour to make a stiff batter. Spread in greased 1 1/2 quart shallow baking dish. Combine mayonnaise and mustard; spread over dough. Cover; let rise in warm place until almost doubled, about 20 minutes.
  3. Sprinkle corned beef over dough, then sprinkle sauerkraut over beef. Place cheese slices on top, overlapping edges. Bake at 375F for 30 to 35 minutes until cheese is melted. Serve hot.

This post sponsored by Red Star Yeast.



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