Baked Reuben Sandwich

🧂 Ingredients

• 2 loaves of frozen whole wheat or white bread dough

  Rhodes from freezer section works well
• 14 ounce can sauerkraut

  drained well
• 10 slices Swiss cheese
• 1 pound thin sliced corned beef
• 6 tablespoons thousand island dressing
• 1 egg + water

  beaten for egg wash
• 1 teaspoon caraway seeds

Instructions

• 1 Preheat oven to 400°
• 2 Allow frozen bread dough to thaw over night in refrigerator.
• 3 Drain sauerkraut in a colander, press out all excess liquid with a paper towel.
• 4 Roll dough out on a lightly floured surface in a 12×15 rectangle.
• 5 Spoon 3 tablespoons of Thousand Island Dressing the long way down the middle of
  the dough. Place 5 slices of cheese on top of dressing, leaving room at the top
  to pinch ends closed. Layer 1/2 of Corned Beef over cheese, and to place half of
  the drained sauerkraut on top of the corned beef.
• 6 Make slices in dough from the filling to the sides about 1 1/2 inches apart.
  Alternating sides, fold the strips at an angle across the filling. Pinch ends of
  loaf closed.
• 7 Transfer Reuben loaves to a lightly greased baking sheet, cover with a towel and
  let rise for about an hour or more. (If dough is still cold it may take longer
  for bread to rise.)
• 8 Brush with egg wash and sprinkle each loaf with 1/2 teaspoon of caraway seeds.
• 9 Place in a preheated 400 degree oven and bake for 20 minutes. Slice and serve
  with thousand island dressing on the side.

Nutrition Info