Celebrate St. Patrick’s Day right with corned beef and sauerkraut, in one tasty bread.
Becky Low shares how to make this festive pull-a-part treat.
Reuben Pull-a-part Loaf
- 12 texas frozen rolls, thawed
- ⅓-½ cup sauerkraut
- 1-2 tablespoons caraway seeds, optional
- 2-3 tablespoons Thousand island dressing*
- 11 thin slices swiss cheese (about ½-pound)
- 11 thin slices cooked corned beef (about ½-pound)
- Thousand Island Dressing for dipping, optional
Thaw frozen rolls according to package directions.
Mix together sauerkraut and caraway seeds; place in wire strainer to drain well. Use the back of a fork to press down the sauerkraut and release as much juice as possible.
Preheat oven to 350. Spray one 8.5×4.5 inch loaf pan with non-stick spray.
Take one ball of roll dough, press with hands to flatten into a disk about the size of your palm. Brush with about ½-teaspoon thousand island dressing; place roll, dressing side up, on a piece of parchment paper; top with 1 slice cheese; top with about ½-tablespoon drained sauerkraut; top with 1 slice of corned beef. Repeat process creating a stack with 5-6 more rolls ending with corned beef on top.
Prop loaf pan up on one end. Carefully lift and place stacked rolls in pan with roll side against the end of the loaf pan (propping loaf pan up will help prevent stacked sandwich from sliding down into bottom of the pan as you finish the process.
Repeat stacking and layering process, this time place each layer into the loaf pan creating one long layered loaf. End with last roll. Allow layered loaf to raise 10-15 minutes. Bake 30-40 minutes or until golden brown and loaf is cooked through (note – toward the end of baking it may be helpful to place a sheet pan on the oven rack below the baking loaf to catch any spills over the side of the loaf pan)..
Remove from oven and allow to stand 10-15 minutes before removing from pan. Slices of bread maybe torn from the loaf and dipped in dressing. Serves 8
Refrigerate leftovers. Once loaf has thoroughly chilled it may be sliced on an angle across one corner of the loaf, creating a ribbon slice. Ribbons are easily pulled apart and great for dipping in dressing. Slices may be warmed or served cold.
This recipe is easiest using thin sliced corned beef from the deli section of the grocery store. If using fresh home cooked corn beef, slice cold cooked meat across the grain into very thin slices.
*Thousand Island Dressing Recipe
- ½ cup mayonnaise
- ¼ cup ketchup
- ¼ cup sweet pickle relish, partially drained
- Salt and pepper to taste
- Dash hot sauce, optional
Whisk all ingredients together. Chill to blend flavors. Makes about 1-cup dressing.
Becky Low represents The Dairy Council of Utah/Nevada a partner of Dairy West. For delicious dairy recipes and nutrition information go to: https://dairywest.com/recipe/