Baked Reuben Braid

Dianna Wed, Dec 07 2011

A few weeks ago I attended a Rhodes demo where I tasted the Rhodes Baked Reuben Braid. It was so delicious I had to make my own the next day. Yes, it was that good. The Baked Reuben Braid is really easy to make and can feed a whole family. I will show you how to make it.

You will need:

1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
1/3 cup light Italian cheese salad dressing
1/2 pound thinly sliced turkey pastrami
8 slices Swiss cheese
2 cups sauerkraut, drained
1 egg white, beaten
2 tablespoons caraway seeds

First you will need to spray your counter lightly with non-stick cooking spray. Roll your dough into a 12 x 16 inch rectangle. Cover with plastic wrap and let rest for 10 to 15 minutes. Remove plastic wrap from dough and make cuts 4 inches long and 1 1/2 inches apart on the long sides of your dough. Tip: if your strips are too thin the braid can leak.

Pour the dressing lengthwise in a 4 inch strip down the middle of the dough. Top with pastrami, Swiss cheese and then sauerkraut.

Tip: make sure to drain your sauerkraut really well. I even used paper towel to help remove some of the juices.

Start braiding by folding the top and bottom strips toward filling. Next braid strips left over right, right over left. Finish by pulling the last strip over and tucking under braid. Tip: make sure the end of the strips stay tucked in so they don't lift while baking. Lift braid with both hands and place on a large sprayed baking sheet. Brush with egg white and sprinkle with caraway seeds. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool slightly and slice to serve. Enjoy!

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Dianna

Dianna Davis is the creator of the lifestyle blog Whatever DeeDee Wants She’s Gonna Get It. She is also the co-owner of the Utah local blog I Heart Salt Lake. Dianna lives in Salt Lake City Utah with her husband and son. When she isn’t blogging you can find her cooking with her butcher husband (her favorite foods are bread and any type of meat), reading, crafting or playing Hot Wheels with her red-headed son.

Posted by Dianna, Guest Bloggers

5 Comments

Gary said on Feb 13, 2012 Reply

I saw this 4 days ago and had to make it for Sunday supper. I did change it a little, corned beef and thousand island dressing instead of what the recipe called for.
Mine came out a little big at one end because of the poor lacing that I did, but the loaf was huge and beautiful. Only problem mine fed 2 people instead of 4 or 5 and had small leftover for next day. Stood up to microwave very well, much better than regular bread does.
All I can say is it was GREAT. Will be making it again, but will need to make 2 so everyone gets some if kids come to the house.

Julie said on Dec 08, 2011 Reply

That looks delicious!

recipes said on Dec 21, 2011 Reply

Diana, how skillful your are and your work looks so great. <a href="http://www.iloveallrecipes.com/sausage-potatoes-wrapped/">my favorite recipes with potatoes and sausages</a>

culinary training said on Apr 13, 2012 Reply

That really looks yummy! Give me some of those! :)

Lori said on Oct 14, 2012 Reply

Hi Diana, I found this recipe last winter and tried an adaptation using philly cheesesteak as my inspiration. It turned out amazing and my boys gobbled it up. Then, for our annual St Patrick's Day party, I made 3. Two Reuben braids and one Philly Cheesesteak. Our friends ate them and wanted more. They were the hit of my party! Thanks for sharing:)