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Reuben Pastry Braid Recipe

March 11, 2011 by Megan Porta 2 Comments

Jump to Recipe - Print Recipe

Transform Reuben Sandwiches into a delicious, hot, gooey loaf of bread stuffed with corned beef and sauerkraut. This simple finger food is easy to put together. Enjoy as a meal or party food!

I find it unappetizing to use the word “loaf” when describing food, bread being the exception. I, along with the girls who attended my blog party last month, pondered long and hard about what word might be a good replacement in this instance. Even the slightest of negative connotations should not surround the word “Reuben.” By the end of the night, our Reuben Loaf had turned into Reuben Braid. Still not perfect, but better. So, allow me to introduce you to one of my favorite new foods, the delicious Reuben Braid.

I adore Reuben sandwiches. Years ago, I lived a few blocks from a divey little restaurant in Omaha that made the world’s best Reubens. Strangely enough, in an attempt to find the name of the restaurant, I discovered that the Reuben sandwich originated in Omaha!

I found this Reuben Loaf, er, Braid recipe in Taste of Home magazine and furiously ripped the page out. My friend Jess helped pull it together (thanks, Jess!) because I was making about 8 recipes at once and needed a hand. It was one of the favorites at our party. It is fabulously tasty and I often find myself thinking about it at odd times during the day. I absolutely cannot wait to make and eat it again.

ENJOY. You will enjoy, I promise.

Reuben Braid

Enjoy a Reuben Sandwich in the form of a loaded, delicious loaf of bread! Recipe adapted from this one at Taste of Home!
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: appetizer, braids, pastrami, reuben, sauerkraut
Prep Time: 12 minutes
Cook Time: 38 minutes
Servings: 8 servings
Calories: 358kcal

Ingredients

  • 1 lb. pizza dough frozen and thawed
  • 3/4 lb. deli pastrami thinly sliced
  • 1/2 cup Thousand Island salad dressing
  • 1/2 lb. Swiss cheese sliced
  • 1 1/2 cups sauerkraut rinsed and well drained
  • 1 egg yolk
  • 1 tbsp. cold water

Instructions

  • On a greased baking sheet, roll pizza dough into a 15×12 inch rectangle. Arrange pastrami down the center third of rectangle; spread with dressing. Top with cheese and sauerkraut.
  • On each long side, cut 1-inch-wide strips about 1/2 inch into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Beat egg yolk and water; brush over braid.
  • Bake at 350 degrees F for 35-38 minutes or until golden brown. Let stand for 5 minutes before slicing.

Nutrition

Calories: 358kcal | Carbohydrates: 33g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 1206mg | Potassium: 181mg | Fiber: 2g | Sugar: 7g | Vitamin A: 301IU | Vitamin C: 19mg | Calcium: 242mg | Iron: 3mg

Filed Under: Appetizers, Main Tagged With: Braids, Dinner, Easter, Game Day, Main, Oven Baked, Party Food, Pastrami, Reuben, Sauerkraut, St Patricks Day

Previous Post: « How to Make Candied Lemon Slices
Next Post: Sweet and Tangy Pork Chops »

Reader Interactions

Comments

  1. Mary @ Delightful Bitefuls

    March 15, 2011 at 5:02 am

    This is so creative – so fun! LOVE this – husband is going to loveee me so much more after I make this!

    Great blog; happy I found you!

    Mary xo
    Delightful Bitefuls

    Reply
  2. Mariko

    March 14, 2011 at 2:15 am

    That sounds like comfort food to me!
    (I agree about the word "loaf." Totally. )

    Reply

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