All the delicious flavors of a Reuben sandwich are baked up into this beautiful braid. It looks wonderful, but really isn't that hard to make. Rhodes guest blogger, Dianna from Whatever...
- 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
Baked Reuben BraidServings: 8 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 30-35 min
If you love a Reuben you will love this impressive concoction. It has all of the flavor braided into a great looking table trophy.Baked Reuben Braid
1 Loaf Rhodes Bread Dough, or 12 Rhodes Yeast Dinner Rolls, thawed to room temperature
1/3 cup thousand island 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
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.
Remove wrap from dough and pour dressing lengthwise in a 4-inch strip down center of dough. Top with pastrami, Swiss cheese and sauerkraut. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips alternately, left over right. Finish by pulling last strip over and tucking under braid.
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°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.