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
Email this recipe!
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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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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 !!
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!
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. 🙂
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.
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!
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!