Corned Beef Sauerkraut Reuben Braid
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:
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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!!
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Corey, Darryl, Big D & Little D
Corned Beef Sauerkraut Reuben Braid
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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
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.
Did You Make This Recipe?
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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…
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.
Looks delicious. I would put parchment paper on baking sheet. Then start my rolling and continue building it. Then it wouldn’t need transferred.
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.
How about creating it on parchment paper then easier to move..
We loved it made for dinner tonight so we could have while watching the Oscars we ate almost the hole thing thanks
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
Edit: My pan* had edges
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