I think I love every iteration of a reuben – well, it is fairly obvious from this site, yep. Reuben casserole, reuben sandwich, reuben soup, reuben dip (in several forms). Who really can resist corned beef and sauerkraut with Swiss and a messy sauce? Oh, and my favorite, seedless, marbled Rye – just love it so. And it is pretty too.
1 cup corned beef, chopped
1 cup sauerkraut, drained very well
1 cup Swiss cheese, grated with extra for top
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbs Dijon mustard
1 Tbs chili sauce
2 Tbs sweet relish
Combine all ingredients except extra Swiss for top and spread into a greased oven safe dish. Sprinkle extra cheese on top. Bake at 350 degrees for 25-30 minutes until mixture is hot and bubbly. Serve hot with toasted rye bread.
Mix together – 21 January 2018
Baked – 25 January 2018; toasted rye bread – can’t wait to try this. One word: Amazing.
Trial run for St. Patrick’s Day.
I was really trying to thing of some kind of fun thing for the Ides of March, but I guess the murder of Julius Caesar is not something people made food for at any time. Um. ever. It might be kind of cool if someone did – something Roman, perhaps?? Maybe.
So we are just going to call this St. Patrick’s Day early prep for a good holiday that I love.
This was the first date for me and the MotH. Lots of Guinness. Yep. Exceptional.
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.
I do love a good reuben. I think my favorite recipe is from America’s Test Kitchen/Cook’s Country. I find that I have not posted that here – an oversight I will have to remedy. But the flavors of a Reuben are some of my favorites. I make a Reuben casserole that is just – I will say it again – stupidly good. It is not exactly pretty food (no, really, it is not), but if you like a Reuben, it is pretty amazing. And the left-overs are, well, let’s just say they are better than the day you make it. I guess I make this in the early spring because it is still cool enough that a casserole works, and it seems to fit with St. Patrick’s Day – I mean, corned beef after all. Again, I have taken lessons from America’s Test Kitchen’s Reuben sandwich – read: no bottled thousand island dressing is involved.
I am not typically a fan of crescent rolls, but it seemed to work here. Maybe allowances can be made? We shall see.
1 package of crescent rolls
4 ozs corned beef
4 ozs Swiss cheese
1 cup Boar’s Head sauerkraut*, drained and squeezed dry
1/4 cup mayonnaise
2 Tbs chili sauce
2 Tbs sweet pickle relish
Preheat oven to 350 degrees. Unroll the crescents. On each roll, place 1 Tbs sauce, 1/2 oz corned beef, 1/2 oz Swiss cheese, and 2 Tbs sauerkraut. Roll up and place on parchment lined baking sheet. Bake 13 – 15 minutes or until slightly browned.
Serve with extra sauce because that just makes it a lot better.
Modified from : spendwithpennies.com.reuben-roll-ups/
*My go to sauerkraut. Always.