The traditional Reuben sandwich makings - corned beef, sauerkraut and Swiss cheese - top an onion-caraway flavored rye dough. An easy to make luncheon or supper entrée. Serve with a vegetable or salad.
Yield: 4 to 6 servings
- 1 cup bread flour
- 2¼ tsp (one package) RED STAR Active Dry Yeast
- 2 tsp Instant minced onion
- 1½ tsp caraway seeds
- ¾ tsp salt
- ¾ cup water
- 2 Tbsp dark molasses
- 2 Tbsp oil
- 1 cup medium rye flour
- ¼ cup mayonnaise or salad dressing
- 2 Tbsp horseradish mustard
- ½ lb. corned beef, sliced, torn into bite-sized pieces
- 1 can (8 oz.) sauerkraut
- 4 ounces Swiss cheese, sliced, cut in half
- Drain sauerkraut while preparing dough.
- In large mixer bowl, combine 1 cup bread flour, yeast, onion, caraway seed and salt; mix well. Add warm water (120-130°F), 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 1½-quart shallow baking dish or cookie sheet with sides. Combine mayonnaise and mustard; spread over dough. Cover; let rise in warm place until almost doubled, about 20 minutes.
- Sprinkle corned beef over dough, then sprinkle sauerkraut over beef. Place cheese slices on top, overlapping edges. Bake at 375°F for 30 to 35 minutes until cheese is melted. Serve hot.
- You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly. Visit our Lessons in Yeast & Baking for more information.
- Recipe featured at Fake Ginger.
Baker's Tip: Remove any remaining servings from pan, wrap in foil and refrigerate. Reheat at 300°F for about 15 minutes.