Reuben In The Round Food

CLASSIC REUBEN SANDWICH RECIPE

Steps:

• In a bowl combine all the ingredients for the Russian Dressing, set aside.
• In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.
• Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
• Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.
• In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.

RUSSIAN REUBEN IN THE ROUND

Steps:

• Heat oven 400ºF.
• Mix first 4 ingredients in medium bowl until blended. Add sauerkraut; mix lightly.
• Cut off top of bread loaf; remove bread from inside of loaf, leaving 1-inch-thick shell. Discard removed bread or reserve for another use. Fill bottom of loaf with layers of 2 cheese slices and half each of the meat and sauerkraut mixture. Repeat layers; cover with remaining cheese and top of loaf. Wrap in foil.
• Bake 45 min. or until heated through. Cut into wedges to serve.

REUBEN IN A ROUND

Steps:

• Stir together all ingredients except bread in bowl; mix well. Cover; refrigerate at least 2 hours to blend flavors.
• Cut thin slice off top of bread. Hollow out center of bread, leaving 1-inch shell. Cut hollowed out bread into bite-sized pieces.
• Spoon dip into bread shell. Serve Reuben mixture with reserved bread for dipping.

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

REUBEN ROUNDS

Steps:

• Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.

GREAT ROUND REUBEN

Steps:

• Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
• Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
• Let stand for 2 minutes until a foam forms.
• Add 3 tbs sugar, both flours, vitamin C, salt and milk.
• Mix for 5 minutes on a low-medium speed until dough is elastic.
• Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
• Mix until well blended.
• The dough should be soft.
• Add a little bread flour if too wet or a little water if too dry.
• Place the dough in an oiled bowl and turn to coat well with oil.
• Cover and let rise until doubled.
• Remove the plastic and punch down the centre of the dough with a closed fist.
• Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
• Cover with plastic wrap and leave on the counter for 15 minutes.
• The dough can now be shaped or, if desired, refrigerated overnight.
• Spray an 18 inch round pizza pan with nonstick cooking spray.
• Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
• Reserve a third of the dough.
• Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
• Oil a rolling pin and roll out the largest piece into a large cirle.
• Place on the pizza pan.
• Spread the dough circle lightly with dijon mustard.
• Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
• Cover with a thin layer of cheese.
• Roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
• Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
• Roll out the small piece of dough and repeat as before.
• Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
• Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
• Tuck the top dough under the bottom layer of the dough all around the edges.
• Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
• Slash the centre in a daisy pattern.
• Do not let rise.
• Brush the bread again with beaten egg and place the pan in the oven.
• Bake until well browned, about 50-60 minutes.
• Place on a rack to cool.
• You can also assemble the Reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
• If frozen, defrost overnight in the fridge.
• To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.

REUBEN IN THE ROUND

Steps:

• In large bowl, stir together all ingredients except bread and veggies.
• Refrigerate at least 2 hours.
• Cut thin, lengthwise slice off of top of bread.
• Hollow out center of bread, reserving bread to use for dipping, and leaving 1-inch shell.
• fill with dip.
• Serve with reserved bread and veggie dippers.

HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL

Steps:

• Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
• Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
• Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.

REUBEN IN THE ROUND CRESCENTS

Steps:

• Heat oven to 400. Separate 1 can of dough into 4 retangles. Place in ungreased 12 inch pizza pan or a 13 x 9 inch pan; press over bottom and 1/2 inch up the sides to form crust. Firmly press perforations to seal.
• Layer pastrami, cheese and sauerkraut over dough. Sprinkle with caraway seed. Separate second can of dough into 8 triangles. Arrange triangles spoke-fashion over filling with points toward center. Do not seal outer edges of triangles to the bottom crust. Sprinkle with sesame seed.
• Bake at 400 for 15 to 25 minutes or until golden brown.
• (I think when I make this, I will omit the sesame seed and just sprinkle a little more caraway seed on the top prior to baking).

OVEN BAKED REUBENS

Steps:

• Preheat oven to 350 degrees.
• Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread.
• Divide the corned beef evenly over 4 slices bread.
• Divide the sauerkraut evenly over the remaining 4 slices of bread.
• Place a slice of Swiss cheese over each piece of bread.
• Bake 8-10 minutes until cheese is melted and the corned beef is hot.
• Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half.
• Serve immediately.