Reuben Garbage Bread
Are you looking for a new and exciting twist on the classic Reuben sandwich? Look no further than the delectable Reuben Garbage Bread!
This hearty and flavorful dish is a fusion of two of our favorite comfort foods: the Reuben sandwich and pizza bread. The result is a warm, gooey, and oh-so-delicious sandwich that is sure to please the whole family.
It’s easy to make: With only a few simple ingredients and a little bit of time, you can have a mouth-watering Reuben Garbage Bread that is ready to enjoy in no time. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to indulge in this delicious and satisfying dish. Your taste buds will thank you!
Recipe Notes:
- To reduce the moisture content: Sauerkraut can be quite juicy, and if added to the sandwich without draining, it can make the bread soggy. Draining the sauerkraut helps to reduce its moisture content and prevent the bread from getting too moist.
- To drain the sauerkraut, simply place it in a fine-mesh strainer or colander and let it sit for a few minutes. You can also squeeze out any excess liquid using your hands or a paper towel. By draining the sauerkraut, you can ensure that your Reuben sandwich is perfectly balanced in flavor and texture.
Corn beef is the most common meat used in a Reuben sandwich, but you can also use pastrami, turkey, or chicken. You can get this in your local deli. I always ask for it shaved.
While Swiss cheese is the traditional choice for a Reuben sandwich, you can use other types of cheese such as Havarti, or gouda.
Thousand Island dressing is the most common dressing used in a Reuben sandwich, but you can also use Russian or French dressing.
Yes, you can make a Reuben sandwich without sauerkraut, but it will have a different taste and texture. You can use coleslaw, pickles, or even lettuce as a substitute.
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Reuben Garbage Bread
- Preheat oven to 425 degrees. Line parchment paper on a 9×13 baking sheet.
- Roll out pizza dough to fit on the 9×13 baking sheet.
- Spread dressing over pizza dough, leaving an 1” on each side of the dough without dressing. Layer corned beef, sauerkraut, and Swiss cheese on pizza dough.
- Roll up pizza dough, starting with the long side and pinch to seal the edges. Make sure the seals are down on the baking sheet.
- Bake in pre-heated oven for 12-15 minutes. Removed from oven and spread a tablespoon of butter over the crust and sprinkle with sugar. Return to oven for 2 more minutes.
- Remove from oven and allow to cool for 5 minutes before serving.
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Reuben Garbage Bread
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Ingredients
- 1 lb Pizza Dough (plus ingredients needed to create pizza dough)
- 1 lb Corned Beef shaved
- 1 cup Sauerkraut drained
- 8 slices Swiss Cheese
- 1/3 cup Thousand Island Dressing Topping
- 1 tablespoon Butter
- 1 teaspoon Pure Cane Sugar
Instructions
- Preheat oven to 425 degrees. Line parchment paper on a 9×13 baking sheet.
- Roll out pizza dough to fit on the 9×13 baking sheet.
- Spread dressing over pizza dough, leaving an 1” on each side of the dough without dressing.
- Layer corned beef, sauerkraut, and Swiss cheese on pizza dough.
- Roll up pizza dough, starting with the long side and pinch to seal the edges. Make sure the seals are down on the baking sheet.
- Bake in pre-heated oven for 12-15 minutes. Removed from oven and spread a tablespoon of butter over the crust and sprinkle with sugar. Return to oven for 2 more minutes.
- Remove from oven and allow to cool for 5 minutes before serving.
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Just curious, why sugar? I love the taste of Reubens sandwiches and would certainly not entertain sugar on one. Thanks.
After testing the recipe several times, this just added a perfect touch to the crust.