Reuben-Style Stuffed Bread

Michael Symon
Servings: 6
1 to 2 hr

A masterpiece!

  • Ingredients
  • step-by-step directions
Reuben Style Stuffed Bread:
  • 1 (2 pound) frozen brioche dough (or pizza dough, thawed according to package instructions)
  • 1 and 3/4 cups sauerkraut
  • 1 pound corned beef (thinly sliced)
  • 3/4 pound Swiss cheese (thinly sliced)
  • 1 egg (lightly beaten)
  • 1 tablespoon water
  • 2 and 1/2 teaspoons caraway seeds
  • flaky sea salt (to taste)
Thousand Island Dressing:
  • 3/4 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 and 3/4 teaspoons white vinegar
  • 1 and 3/4 teaspoons Worcestershire sauce
  • 2 and 1/2 tablespoons sweet relish
  • 3 tablespoons yellow onion (peeled, finely grated)
  • 1 clove garlic (peeled, finely grated)
  • Kosher salt and freshly ground pepper (to taste)
  • Preheat the oven to 425ºF. Line a baking sheet with parchment paper, lightly grease with olive oil and set aside.
  • Place dough in a lightly oiled bowl. Drizzle with 1 tablespoon olive oil and smear over the top. Cover with a damp towel and place in a warm area. Set aside and allow the dough to rise until it doubles in size.
  • Line a medium bowl with cheesecloth and add sauerkraut. Bring the edges of the cheesecloth together and gently squeeze saurekraut of excess liquid. Discard liquid, transfer saurekraut to a bowl and set aside.
  • On a lightly floured surface, roll out brioche dough into a 11x13-inch rectangle. Spread corned beef evenly across dough, leaving a 1-inch border. Shingle cheese slices evenly over the corned beef to cover. Sprinkle sauerkraut evenly over the top of the cheese.
  • Working from the short end of the rectangle, roll into a log, jelly-roll style. Place on the prepared baking sheet, seam-side down. Pinch the ends together to seal the filling, and tuck underneath.
  • In a small bowl, whisk together the egg and water.
  • Brush the outside of the log with prepared egg wash and sprinkle evenly with caraway seeds, and flaky sea salt. Place in oven and bake until golden brown, about 45-50 minutes. If necessary cover with foil half way through to prevent over browning. Remove from oven and allow to cool slightly for 2-3 minutes.
  • To Serve:
  • Slice and serve with Thousand Island Dressing.
  • For the Thousand Island Dressing: In a small bowl, add mayonnaise, ketchup, white vinegar, Worcestershire, relish, onion, garlic and season with salt and pepper. Whisk to combine.
  • Tip: If avoiding sauerkraut, substitute with caramelized onions for a tasty twist!
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