Reubenwich
A savory Reuben-inspired sandwich with corned beef, Swiss cheese, and tangy sauerkraut, complemented by a sweet and tangy dressing for a satisfying meal perfect for lunch or dinner.
Ingredients
- 3 1/4 cups flour ⓘ
- 1 tablespoon sugar ⓘ
- 1 teaspoon salt
- 1 (8 oz.) can sauerkraut, drained ⓘ
- 1 egg white, beaten ⓘ
- 1 caraway seed (optional) ⓘ
- 6 oz. thinly sliced corned beef ⓘ
- 1/4 pound sliced Swiss cheese ⓘ
- 1 package yeast ⓘ
- 1 cup hot water (125 to 130 degrees F) ⓘ
- 1 tablespoon margarine ⓘ
- 1/4 cup Thousand Island dressing ⓘ
- 1/2 cup brown sugar, packed ⓘ
- 1/4 cup ketchup ⓘ
- 1 teaspoon mustard ⓘ
- dried minced onion (little bit) ⓘ
- dash Worcestershire sauce ⓘ
Instructions
- Mix the flour, sugar, salt, yeast, and hot water to form a dough and knead well.
- Let the dough rise until doubled in size.
- Preheat oven and shape the dough into a loaf or rolls.
- Bake until golden brown and cooked through.
- Meanwhile, drain the sauerkraut and prepare the filling.
- Spread Thousand Island dressing on bread slices or buns.
- Layer sliced corned beef, Swiss cheese, and drained sauerkraut.
- Optional: sprinkle caraway seeds and dried minced onion over the filling.
- Top with another bread slice or close the sandwich.
- Heat the sandwich in a skillet or oven to melt the cheese and warm through.
- Serve with warmed extra Thousand Island dressing and a dash of Worcestershire sauce for added flavor.
Tips & Substitutions
For a lighter version, consider using whole wheat flour instead of all-purpose flour. If you don't have caraway seeds, try using fennel seeds for a similar flavor. Make sure your water is at the proper temperature to activate the yeast effectively. Kneading the dough well is essential for a good texture. Letting the dough rise properly will yield a fluffier bread.
Serving Suggestions
Serve the Reubenwich alongside a side of pickles or coleslaw for a refreshing contrast. It also pairs beautifully with Geri'S Beef And Cabbage Soup for a hearty meal. Consider adding some potato chips or a simple green salad for crunch. For an extra kick, serve with additional Thousand Island dressing on the side.
Storage & Reheating
Store any leftover Reubenwich in an airtight container in the refrigerator for up to 3 days. To reheat, place the sandwich in a skillet over medium heat until the cheese melts and the bread is toasted. Alternatively, wrap it in foil and heat in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Reubenwich contains roughly 1947 calories, with 36g protein, 250g carbohydrates, and 93g fat. It is an excellent source of protein (72% of the Daily Value), calcium (67% of the Daily Value), and iron (61% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2117mg per serving (92% 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
Can I use a different type of cheese?
Yes, you can certainly use different cheeses like provolone or cheddar if you prefer. However, Swiss cheese is traditional in a Reubenwich and provides a classic flavor. Experimenting with cheese can lead to delicious variations that suit your taste.
What can I use instead of Thousand Island dressing?
If you don't have Thousand Island dressing on hand, you can mix mayonnaise with ketchup and a bit of relish for a quick substitute. Alternatively, Russian dressing is a great option as well. Adjust the sweetness and tanginess according to your preference.
Can I make the dough in advance?
Absolutely! You can prepare the dough a day ahead and refrigerate it after the first rise. Just make sure to bring it to room temperature before shaping and baking. This can save you time on busy days and enhance the flavor of the bread.
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).