Reuben Loaf

This one is from my Mother, Linda Capaldi Bagnal.  We all loved this one growing up.  It is a Reuben Sandwich made portable.  I am pretty sure every time she made this she had to make multiple loaves because we ate it so fast. 

Reuben Loaf

1 loaf of frozen bread dough
1/4 C thousand island dressing
6oz thinly sliced corned beef
1/4 lb Swiss or Gruyere cheese
1 8oz can of sauerkraut, well drained


Spray the frozen bread load with cooking spray and lay in on a cookie sheet to thaw and rise until its has doubled.  When ready spray the whole pan with cooking spray and stretch the dough out to the size of the pan like pizza dough.  Preheat the oven to 400 degrees F.  Spread dressing lengthwise down the center of the dough.  Top it with corned beef and cheese and sauerkraut.  On the other 2/3 cut dough in one inch strips.  One at a time cross the strips over the center mixture on a diagonal so it looks braided.  I am pretty sure you will sort of be able to pinch the ends closed as well.  Bake at 400 degrees F for 25 minutes or until brown and bubbly.  Cool and slice to serve.

The diagram below is all I have to illustrate the process as of right now, but next time I make this I will take pictures and post it.  The slashes between the dough represent the cuts you will make so basically you have 1 inch strips all along both sides of the down while the toppings are all down the middle.  This way you can braid the strips by crossing one side of strips alternately over the other and covering the contents. 

Dough / Dough / Dough / Dough / Dough / Dough / Dough / Dough
ToppingsToppingsToppingsToppingsToppingsToppingsToppings
Dough / Dough / Dough / Dough / Dough / Dough / Dough / Dough