Jumbo Reuben Loaf
- Reviews 2
Ready In: 25 mins
Serves: 6-8
Ingredients
- 2 tablespoons vegetable oil
- 1 bay leaf
- 2 garlic cloves, crushed
- 1 small red cabbage, quartered, cored and shredded
- 2 whole cloves (optional)
- 1 cinnamon stick
- 1⁄2 teaspoon freshly grated nutmeg
- 2 tablespoons mccormick's McCormick's Montreal Brand steak seasoning
- 3 tablespoons dark brown sugar or 3 tablespoons Splenda brown sugar blend
- 1⁄4 cup red wine vinegar or 1⁄4 cup cider vinegar
- 1 large pumpernickel bread or 1 large rye bread or 1 large sourdough bread
- 1⁄2 lb sliced deli corned beef
- 1⁄2 lb deli maple-smoked turkey
- 1⁄2 lb deli sliced pastrami
- 1⁄2 lb sliced swiss cheese
- 1⁄2 cup sweet pickle relish
- 1 cup chili sauce
- 1⁄2 cup mayonnaise
Directions
- Heat a large nonstick skillet over medium-high heat.
- Preheat broiler and place rack 10"-12" from heat.
- To very hot skillet add vegetable oil, bay leaf, garlic, cloves(if using), cabbage, cinnamon stick and nutmeg.
- Cook, stirring frequently, 5 minutes, then add the grill seasoning and brown sugar or splenda and toss to coat.
- Add vinegar, cook off 2 minutes then remove from heat and let stand.
- Remove bay leaf, cloves and cinnamon stick.
- Preheat oven to 350°F.
- Cut 1' off bread acroos the whole loaf to remove top.
- Remove the soft insides of the bread to form a bread bowl.
- Pile half the cabbage into base of the bread.
- Fill bread with meats and Swiss cheese,.
- Place filled bread into the oven to melt the Swiss.
- Top melted cheese with the remaining seared pickled cabbage.
- Slather the top with sweet pickle mixed with chili sauce & mayonnaise, and set bread top into place.
- The loaf will appear whole and empty to the naked eye.
- Pack to travel or serve on cutting board.
- Cut loaf into 6-8 sections and serve.
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