Reuben-Wich
A hearty Reuben-Wich combines tender corned beef, Swiss cheese, and tangy sauerkraut on freshly baked bread, all topped with a flavorful egg wash and caraway seeds. Perfect for lunch or casual dinners, it offers savory, cheesy, and slightly tangy flavors that appeal to comfort food lovers and sandwich enthusiasts alike.
Ingredients
Instructions
- Dissolve yeast in warm water in a large warm bowl.
- Add sugar, salt, margarine, and 2 1/2 cups of flour; beat until smooth.
- Stir in enough additional flour to make soft dough.
- Knead the dough for 6 to 8 minutes.
- Place the dough in a greased bowl and turn to grease the top.
- Cover and let rise until doubled, about 45 minutes.
- Punch the dough down and divide in half.
- Roll one half into a 14 x 10-inch rectangle, then spread half the dressing down the center third of the dough lengthwise.
- Layer with half the beef, cheese, and sauerkraut.
- Make cuts from the filling to the dough edges along sides of the filling, 1 inch apart.
- Alternating sides, fold strips at an angle across the filling and place on a greased baking sheet.
- Repeat with the remaining dough and fillings.
- Cover and let rise until doubled, about 45 minutes.
- Brush the loaves with beaten egg and sprinkle with caraway seed.
- Bake at 400°F for about 25 minutes until golden brown.
- Serve warm. Refrigerate leftovers and reheat to serve.
Tips & Substitutions
For a quicker option, you can use store-bought bread dough instead of making your own. If you prefer a lighter flavor, substitute the Thousand Island dressing with a mixture of mayo and a bit of relish. To enhance the texture, consider adding some caraway seeds to the dough itself. This recipe is adaptable; feel free to experiment with different cheeses or meats, similar to what you might find in American recipes.
Serving Suggestions
Serve the Reuben-Wich warm, sliced into individual portions. It pairs wonderfully with a side of pickles or a simple green salad for a fresh contrast. For a heartier meal, consider serving it alongside Crock-Pot Mushroom Barley Soup, which complements the flavors beautifully. A cold beer or a classic soda makes for an excellent beverage pairing as well.
Storage & Reheating
To store leftovers, wrap the Reuben-Wich tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will last for up to three days. To reheat, simply unwrap and place it in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also use a toaster oven for a crispy finish.
Nutrition & Diet Analysis (per serving)
Each serving of Reuben-Wich contains roughly 2259 calories, with 65g protein, 365g carbohydrates, and 65g fat. It is an excellent source of iron (164% of the Daily Value), dietary fiber (144% of the Daily Value), and protein (129% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2561mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the bread is done baking?
The Reuben-Wich is done when it is golden brown on the outside and sounds hollow when tapped on the bottom. An internal temperature of about 190°F indicates it's fully cooked. Keep an eye on it towards the end of the baking time to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).