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?
Make sure to share it with me below!
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.
I made this for a bridal shower and there wasn’t even a crumb left. Soooo good!
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.
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.
this just sounds so yummy…I love ruebens…what do you think of using puff pastry instead…do you think it would work…
Yes, I think puff pasty would be a yummy idea!