I am adjusting this recipe to fit with the things that work with the “Best Reuben Sandwich” from America’s Test Kitchen. Like making your own “dressing” which includes the mayo, sour cream, and chili sauce. Also using Boar’s Head sauerkraut and draining some sweet relish – though I will not go so far as to chop up my own sweet gerkins. Makes no sense.
I had to order the bread bowl from the Publix a day ahead of time, so consider that in your planning. I think a Rye boule would work equally well if you are so inclined.
1 cup mayonnaise
1/2 cup sour cream
1/3 cup chili sauce
4 ounces cream cheese, softened
1/4 cup drained sauerkraut -Boar’s Head
3 tablespoons sweet relish, drained very well
2 cups shredded Swiss cheese
1 cup diced cooked corned beef – Boar’s Head from the deli @ the Publix
salt and pepper
1 large (1#) pumpernickel boule, top sliced off and center hollowed out
Preheat oven to 350˚F.
Mix together mayonnaise, sour cream, chili sauce, cream cheese, sauerkraut, and relish into a large mixing bowl and stir together until completely combined. Fold in cheeses and corned beef until fully combined. Season with salt and pepper and stir together. Scoop mixture and place into the hollowed bread bowl and place onto a baking sheet.
Place dip in the oven and bake for 15 to 20 minutes or until dip is hot and baked through. Serve immediately with bread bowl by making slices of the bread into the dip – really good. Yep.
Source: Spoon Fork Bacon with some America’s Test Kitchen influence.
15 April 2017 – For Easter this year. Used my super amazing tomato knife* to slice through the bread to make bites and it worked really well.
* Victorinox 125th anniversary limited edition 4 1/2″ tomato knife. Sharpest damn thing ever – mind your fingers. So not kidding.
Unfortunately, I will be out of town for St. Patrick’s Day this year as I have been in several other years and it makes me sad. St. Patrick’s Day was our first date – ish. I do not think the MotH planned it as a date, but I think it was inevitable and now it is probably the second most important date for us – the wedding date being the most important. Or maybe the other way around. Interesting, that both days were really just amazingly relaxed. Guess that is just us. I think that may be what happens when two adults realize they have found the right person for them. Okay – I shall stop now because that sounds too sappy. I do seem to do that on occasion.
So back to St. Patrick’s Day, since I will not be around in my kitchen, I will replay some of my favorites for you to enjoy. I guess I need to figure out when St. Andrew’s Day (November 30th) is as he is the patron saint of Scotland and I am Scottish on both sides of my family. You do not look like me or like the Boy without some Scottish in you. When I think back, my father really had the look about him, but I just did not recognize as I do now in hindsight. I guess I have to figure out Scottish food, but I’m not entirely sure that will be a good thing. ?
Reuben Casserole – as I have said, not pretty, so not pretty, but pretty amazing.
Guinness Chocolate Cake with Cream Cheese Frosting. It’s like looking at a really good pour of Guinness. That is something that has to be done correctly and it takes time – just wait, it will be worth the reward.
Guinness Brownies – I do not like brownies at all. But the first time I made these, well, hell, in small doses they were amazing. And I think the Boy liked the idea that there was stout in his brownies made him happy. Can not say that I blamed him for that.
This is just one of those recipes that is good, but not terribly stylish – it’s pretty blah to look at. Yes, beige. I feel bad for the Man of the House. He’s a great photographer, but I’m afraid I don’t give him much to work with. My food can be white, beige, and boring looking.
Slightly off topic, I made homemade buttermilk ranch dressing – it tastes wonderful, but it’s blah. Will one day get a photo that makes it look good, but I’m not sure when that will happen. Sigh.
Hot Reuben Dip
2 Feb 2015 Super Bowl
1/2 recipe, instead of ketchup used chili sauce, used Dijon mustard, toasted thin sliced rye bread instead of cocktail squares.
1 cup Swiss cheese, shredded, divided
1/2 pound corned beef, chopped
8 ozs. cream cheese, softened
1 cup sour cream
2 Tbs ketchup
2 Tbs spicy brown mustard
1/2 cup sauerkraut, drained (recommended: Boar’s Head)
1 package of rye cocktail squares
Preheat oven to 350 degrees. In a large mixing bowl, mix half the Swiss cheese with the next six ingredients.
Place mixture into an oven-proof dish and sprinkle with remaining cheese. Bake in the oven until bubbly, about 20 minutes. Turn on broiler and brown the top.
Serve the dip with bread squares.
23 Dec 2011 – make a half recipe next time. But really good, but pretty bland to look at. (Do we see a theme here?)
Source: Not sure.