A new “twist” on the Reuben sandwich.
Following up on my Reuben Dip from last year, I’ve come up with yet another new twist on the classic Reuben sandwich. In fact, this one is literally a new twist, because it’s braided!
“Huh?” you say. “How do you braid a sandwich?” Well, stay with me here, because it sounds more complicated than it is:
You start with a long rectangle of pizza dough. Right down the middle, you layer on all the ingredients of the Reuben: dressing, corned beef, sauerkraut, and finally Swiss cheese. Then you cut strips along the sides and criss-cross them over the filling, so there’s just a little bit of cheese peeping out. And then finally, you take the whole thing and bake it, so the cheese and the meat and the sauerkraut all heat up and blend their flavors together.
This baked Corned Beef Sauerkraut Reuben Braid really takes the Reuben to the next level. The flavors combine much more than they do in the original sandwich, and the baked, golden crust adds a whole ‘nother layer of flavor on top of that.
Seriously, just try it. It’s worth the effort.
Corned Beef Sauerkraut Reuben Braid
(printable recipe at bottom of post)
INGREDIENTS:
1 can prepared pizza dough (such as Pillsbury dough in a tube)
1 lb. deli corned beef, sliced
5 slices Swiss cheese
½ cup sauerkraut, drained
1/4 of a cup 1000 island dressing, plus extra for dipping (about an additional 1/2 cup)
2 Tablespoons butter, melted
DIRECTIONS:
1. Preheat the oven to 350° F. Roll out the dough and with your hands, shape it into a long rectangle. Spread the 2 Tablespoons of 1000 island dressing onto the dough.
2. Lay corned beef down the center of the dough.
3. Next layer on your sauerkraut.
4. And finally top with slices of cheese. With a knife, make cuts on either side of the dough, approximately ½ inch apart from each other.
5. Starting from the top, take one strip and cross it over to the other side on a diagonal, and then cross the opposite strip of dough over the first one, also in a diagonal. Continue this patter until you reach the bottom. Carefully transfer to a baking sheet. Brush top with melted butter and bake for approximately 15 – 20 minutes or until the top is golden brown.
After removing from the oven, let rest for 5 minutes and then slice. Use about 1/2 cup of dressing as a dipping sauce.
Enjoy!!
Do you love Family Fresh Meals? Never miss out on a FUN new meal or idea and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
XO
Corey, Darryl, Big D & Little D
Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Corned Beef Sauerkraut Reuben Braid
Ingredients
- 1 can prepared pizza dough - such as Pillsbury dough in a tube
- 1 lb. deli corned beef, sliced
- 5 slices Swiss cheese
- ½ cup sauerkraut, drained
- 1/4 of a cup 1000 island dressing plus extra for dipping (about an additional 1/2 cup)
- 2 Tablespoons butter, melted
Instructions
- Preheat the oven to 350° F. Roll out the dough and with your hands, shape it into a long rectangle. Spread the 1/4 cup of 1000 island dressing onto the dough.
- Lay corned beef down the center of the dough.
- Next layer on your sauerkraut.
- And finally top with slices of cheese.
- With a knife, make cuts on either side of the dough, approximately ½ inch apart from each other. Starting from the top, take one strip and cross it over to the other side on a diagonal, and then cross the opposite strip of dough over the first one, also in a diagonal. Continue this patter until you reach the bottom. Carefully transfer to a baking sheet. Brush top with melted butter and bake for approximately 15 – 20 minutes or until the top is golden brown.
- After removing from the oven, let rest for 5 minutes and then slice. Use the 1/2 cup of dressing as a dipping sauce.
Video
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition 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.
Robocop says
This needs to be in ma belly!!!!!
Corey says
Yes it does! I hope you try it and love it Robocop 🙂
Mary says
Looks so good. Pinned. Thanks for sharing.
Corey says
Thanks Mary 🙂
Mike Wallen says
Wow: Reuben’s are my favorite sandwich. This concoction takes it to a new level. I can’t wait to try it.
Corey says
I hope you love it Mike!
Barbara says
I would love to make this but my family won’t eat it.I may just make it for myself and freeze the leftovers.
dorothy says
That is one of the best looking ‘sandwiches” I have ever seen. Definitely going to make it.
Brooklyn says
This is in the oven right now!
Angie says
This is SOOO good, thanks so much for sharing!! 🙂
Randy says
Genius, Mary! Tried it. Big hit with the Fam.
DaytonaDoug says
Making it with Turkey for a Daytona 500 party tomorrow!
Tammy says
It was very good love it would be good with roast beef too.
Will be making it again
Xymple says
So, just a little tip. Plan a little on this one. Thanks to me being too excited to do this to think ahead, I built the whole thing on a board rather than on the pan I was going to bake it in. Ever tried to move uncooked pizza dough from one place to another while it was full of meat and cheese and whatnot? Wasn’t fun at all. It’s in the oven and I’m sure the bottom is all torn up. Oh well. At least I get to eat my mistake…
Amber says
Thank you for that, I am not the only one. I just tried to do this recipe the way the video had shown, and you cannot move the item to the pan once its been braided, no matter how careful you are. I ended up with a hideous mess, that am not proud of, and dont really want to eat, or serve.
Grammyks says
Looks delicious. I would put parchment paper on baking sheet. Then start my rolling and continue building it. Then it wouldn’t need transferred.
BillyJoe says
I used parchment paper to put the dough on, so that it could be moved easily before and and after baking, but once the raw dough is down, it would be difficult to move.
Libo says
How about creating it on parchment paper then easier to move..
Frank says
We loved it made for dinner tonight so we could have while watching the Oscars we ate almost the hole thing thanks
Chelle says
I just put mine in the oven ; it’s definitely not going to have the pretty braid lol might have let the dough get too warm/soft by the time I went to cut it? And my Pam had edges etc… long story short it is NOT pretty haha I’m hoping it will at least be delicious! I was in a hurry so I didn’t have time to wait at the deli; using pastrami instead of corned beef also. We’ll see in about 20 minutes of this ends well lol
Chelle says
Edit: My pan* had edges
June R. Baber says
This was a lovely example of a Ruben and I am going to try it in the nex couple of days. I just received this recipe tonight on 2/27/17 and had some sauer kraut/polish sausage, but love corned beef.
I can always save the left overs in the freezer for a few more meals.
Thanks
Traci says
This looks so good! For my husband who doesn’t dig a reuben like I do, I’m also going to try it with roast beef, caramelized onions, provolone with au jus!
Shaz says
I’m so excited about this!! But one question- I used Pillsbury pizza dough, and I’ve had to cook it like 40 min. so far, and the top is just starting to brown. . I don’t know if it’s my oven (which is pretty new, and never has given me issue before, but what pizza dough did you use to brown so nicely?
vicky says
I am making this either tonight or tomorrow… can you make ahead or will it get soggy?
Corey says
Are you cooking it and then reheating?
Rondo says
Made this for the Iowa State vs Oklahoma State tournement game today. I laid mine out on a cutting board with wax paper dusted with flour. Rolled the paper over thge top and then rolled it onto the cookie sheet. Worked great. Was a hit during the ISU Cyclone win!
Lynda says
Use metal spatulas to move too soft dough.
Jessica S says
Fun to make and easy, I also bought pillsbury pizza dough and it has been in for 30 mins now and not browning yet hoping this turns out good!! We love Reuben’s !!
Ashley says
I have made this recipe before with other ingredients—I brush mine with an egg white mixed with a little water. It makes the color develop nicely. Per the Pillsbury site—which is very easy to fall into!!! I can’t wait to try this Ruben recipe—it looks delicious!
CalinCT says
Making this tonight with a twist (no pun intended). Using good brown stone ground mustard instead of the dressing, Shredded home made corned beef and cabbage, and NO cheese. We’ll see how it comes out. 🙂
Linda says
I also used pilsbury pizza dough, the thin one. It took 30 minutes to brown. The package said to cook the dough at 400, so might try that the next time. Wish I had used a pan with sides. The underside never really cooked and was hard to pick up to eat. Delicious, though, would make again.
Kate The Great says
It was just missing something..and then I realized…I should have put some caraway seeds sprinkled on the top before baking. Just missing that little flavor..but other than that, totally yummy!
Mrs Gee says
I made this today with shredded left over corned beef. The only change I made was cooking it longer…about 25 minutes. It turned out beautifully and very tasty!
Kim says
I made it. Had to substitute pastrami for the corned beef. It tastes delicious! Mine didn’t turn out as pretty as the one pictured and I had to bake it longer, like 30-40 min.
Joanna Regal says
I made this for a bridal shower and there wasn’t even a crumb left. Soooo good!
Lila Page says
I make this with home made rye bread, rather than pizza dough. I also use corned beef and pastrami. This is the best recipe I’ve found on Facebook, so versatile with your own changes.
Anna says
I just finished eating a nice chunk of this. All in all, it was quite good, if not a bit oily when you bite into it. Grease dripped out. I used the Pillsbury pizza dough in a tube, and as other commenters have mentioned, it took a bit longer to cook. I actually baked it at 375 for about 20 minutes. I only used about 8 ounces, or a half of a pound of corned beef (a pound is about $13 at my grocer which is a bit out of my price range), and honestly, there was plenty of beef. I wouldn’t have wanted any more than that, and I think my bread roll would have ended up being too thick with a pound. I also used an egg wash instead of butter and sprinkled some poppy seeds on top prior to baking.
Deb says
this just sounds so yummy…I love ruebens…what do you think of using puff pastry instead…do you think it would work…
Corey says
Yes, I think puff pasty would be a yummy idea!
Karen says
Very good for a Saturday night dinner while watching sports. 1 pound of meat too much. Used half. Added another 1/8 cup of thousand island dressing to sandwich and used 1 cup of sauerkraut. Baked 30 minutes at 375. Was nice and brown. Sprayed cookie sheet with Pam and put dough right on sheet to assemble.
Debbie says
This was a hit. My friends all want the recipe. I used puff pastry, brushed with egg white and cooked at 400. So easy to make Will be making as appetizers for a while
Kimberly says
How many servings are the nutritional value based on for this Rueben recipe?
Corey says
6 servings.
Ashley Phifer says
Ooh def saving this one for later! Could use any combination of lunch meat and cheese. I can picture ham and cheddar or American or even pepperoni and mozzarella being good!