Snacks & Appetizers
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Reuben Garbage Bread

Probably my favorite sandwich is the Reuben, which is made of corned beef, Swiss cheese, sauerkraut, and Russian dressing in between slices of rye bread, then grilled to perfection.  So, when I saw Food Network post a video of a Reuben made nontraditionally, I knew I had to try it out.  They call it Reuben Garbage Bread, but it’s definitely not garbage!  I’m serving this up to friends at my Super Bowl party this weekend.  Give this recipe a try and let me know what you think in the comments below. 

Ingredients:

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons prepared horseradish, drained
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Worcestershire sauce
  • Hot sauce, for the sauce
  • Kosher salt
  • 1 teaspoon baking soda
  • 2 cups sauerkraut, drained well
  • All-purpose flour, for dusting
  • 2 teaspoons caraway seeds
  • 1 1/2 pounds store-bought pizza dough, at room temperature 
  • 1 pound thinly sliced pastrami
  • 8 ounces thinly sliced Swiss cheese, quartered 

Instructions:

Preheat the oven to 400 degrees F

Line a baking sheet with parchment

Whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce and a pinch of salt in a small bowl

Season with additional salt if needed and set aside

Stir the baking soda into 1/3 cup of super-hot tap water until dissolved and set aside

Put the sauerkraut into a large kitchen towel, wring it out over the kitchen sink to remove any excess liquid, and set aside 

Sprinkle the dough all over with the caraway seeds then roll into a 20-by-14-inch rectangle on a lightly floured work surface

Don’t worry, some of the caraway seeds won’t get incorporated into the dough, but a lot of the seeds should work in as you roll it out (P.S., if you don’t have a rolling pin, don’t worry–a wine bottle works just fine!)  I also sprinkled some seeds into the dough then kept sprinkling throughout the rolling process

Arrange the pastrami evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides

Spread half the sauce over the pastrami

Separate the cheese pieces and shingle them over the sauce

Scatter the sauerkraut on top

Working from the short side, tightly roll up the dough into a log, jelly roll-style

Pinch the open ends together to seal, then tuck them underneath the log

Transfer the log, seam side-down, onto the prepared baking sheet and brush all over with the baking soda wash (you will not use all the wash)

Bake, rotating the pan halfway through, until the bread is deep golden brown, 40 to 50 minutes

Let the bread cool for 10-15 minutes

Slice into 8 pieces and serve warm with the remaining sauce

Reuben Garbage Bread

Prep Time30 mins
Cook Time50 mins
10 mins
Total Time1 hr 20 mins
Course: Appetizer
Servings: 8 servings
Author: Food Network

Ingredients

  • 1/2 Cup Mayo
  • 1/4 Cup Ketchup
  • 2 TBSP Prepared Horseradish, drained
  • 1/2 TSP Onion Powder
  • 1/2 TSP Worcestershire sauce
  • 2 Cups Sauerkraut, drained well
  • 1 TSP Baking Soda
  • 2 TSP Caraway Seeds
  • 1 1/2 Pounds Store-bought pizza dough, at room temperature 
  • 1 Pound Thinly sliced pastrami
  • 8 Ounces Thinly sliced Swiss cheese, quartered 
  • Salt
  • Hot Sauce
  • All-purpose flour (for dusting)

Instructions

  • Preheat oven to 400 degrees F
  • Line a baking sheet with parchment
  • Whisk together the mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce and a pinch of salt in a small bowl
  • Season with additional salt if needed and set aside
  • Stir the baking soda into 1/3 cup of super-hot tap water until dissolved and set aside
  • Put the sauerkraut into a large kitchen towel, wring it out over the kitchen sink to remove any excess liquid, and set aside 
  • Sprinkle the dough all over with the caraway seeds then roll into a 20-by-14-inch rectangle on a lightly floured work surface
  • Don't worry, some of the caraway seeds won't get incorporated into the dough, but a lot of the seeds should work in as you roll it out (P.S., if you don't have a rolling pin, don't worry--a wine bottle works just fine!)  I also sprinkled some seeds into the dough then kept sprinkling throughout the rolling process
  • Arrange the pastrami evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides
  • Spread half the sauce over the pastrami
  • Separate the cheese pieces and place on top of sauce
  • Scatter the sauerkraut on top
  • Working from the short side, tightly roll up the dough into a log, jelly roll-style
  • Pinch the open ends together to seal, then tuck them underneath the log
  • Transfer the log, seam side-down, onto the prepared baking sheet and brush all over with the baking soda wash (you will not use all the wash
  • Bake, rotating the pan halfway through, until the bread is deep golden brown, 40 to 50 minutes
  • Let cool 10-15 minutes
  • Slice into 8 pieces (using a serrated knife) and serve warm with the remaining sauce.

Stay hungry…

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