OMG how I love a good Reuben….
They have pretty much always been my very favorite sandwich, especially with lots and lots of Thousand Island dressing.
That leads me to pose a question to you-
Do you call it Thousand Island or Russian?? There have been occasions, several, actually when people have argued with me about this.
Russian dressing is RED – It’s a tomato-y vinegar-y dressing with no chunks.
Thousand Island is SALMON in color – It contains mayo, ketchup and pickles, etc. as well as other preservative shit unless you make it at home.
I mean…I thought everybody knew that.
These are made with a homemade rye bread recipe that I found – and by the way the caraway seeds are my very favorite part.
Then I stuffed them with chopped corned beef, sauerkraut, swiss cheese and Thousand Island dressing, of course.
They’re kinda like a grown up Reuben hot pocket on steroids. Make sure you have plenty of Thousand Island on hand to dip them in!!
Here’s your printable-
- 1 Jewish Rye bread recipe - You'll only need about half
- 2 cups corned beef, chopped
- 8 oz. Swiss cheese, chopped
- 4 oz. sauerkraut
- 1 green onion, chopped
- 1 egg, whisked
- Coarse sea salt
- Extra Thousand Island dressing, to dip
- Make the bread dough, and after the second rise, form into large discs (about the size of a small plate)
- Preheat oven to 350 degrees.
- Spoon about 2 tbsp of corned beef, 1 tbsp of cheese, 1 tbsp of sauerkraut and green onion in the middle, and carefully pull up all edges of the dough to form a ball, making sure to cover all fillings. Continue with remaining dough to use all of the beef, cheese and sauerkraut.
- Brush each pillow with beaten egg, sprinkle with salt and bake for 20-25 minutes, until golden brown.
- [xyz-ihs snippet="Swoop"]