This recipe can be cut in halves for sandwiches or sliced into sandwich rounds for appetizers. Very easy to make, but looks and tastes impressive. Can be served hot or at room temp, so its great for football parties. Goes great with cold beer.
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Units: US | Metric
- 1 (11 ounce) can Pillsbury refrigerated crusty french loaf
- 8 ounces deli sliced swiss cheese or 8 ounces deli sliced provolone cheese
- 6 ounces thinly sliced deli corned beef
- 1/2 cup sauerkraut, rinsed, drained and squeezed dry
- 1/4 cup bottled thousand island dressing
- olive oil flavored cooking spray
- 3 tablespoons white cornmeal
- 1Preheat oven to 350 degrees.
- 2Carefully unroll bread dough. Layer Swiss cheese over dough leaving about one inch free all around the edges.
- 3Layer the corned beef to cover the dough leaving about one inch free all around the edges (think pizza).
- 4Spread thousand island dressing over corned beef.
- 5Sprinkle sauerkraut evenly over dressing.
- 6Roll up jellyroll style lengthwise, then pinch seam edge to seal.
- 7With seam side up, fold and pinch ends over to seal.
- 8Line a cookie sheet with parchment paper, spray with olive oil spray, and sprinkle with half of cornmeal.
- 9Transfer loaf to parchment paper, seam side down.
- 10With a sharp knife, cut several slashes crosswise into top layer of dough.
- 11Spray loaf with olive oil spray and sprinkle lightly with remaining cornmeal.
- 12Bake for 25 to 35 minutes or until golden brown.
- 13Wait at least 10 minutes to slice.
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Nutritional Facts for Baked Reuben Loaf
Serving Size: 1 (864 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2391.0
- Calories from Fat 1141
- Total Fat 126.8 g
- Saturated Fat 57.0 g
- Cholesterol 391.5 mg
- Sodium 5335.2 mg
- Total Carbohydrate 187.7 g
- Dietary Fiber 3.9 g
- Sugars 13.8 g
- Protein 124.1 g