My Take on a Reuben Sandwich

Submitted by Chef Moto Mom

"This was something a freind and myself tryed and it was really good and fun to make. Hope you enjoy it as much as we did!"

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 1 Sandwich Roll
• Serves: 4

ingredients

• 1 (12 inch) prepared pizza crust or 1 lb fresh pizza dough
• 1 lb pastrami
• 1⁄2 lb swiss cheese, sliced (or 1 package of pre sliced swiss cheese)
• 1 (8 ounce) bottle Russian salad dressing
• 1 (8 ounce) jar sauerkraut (small bottle)

directions

1. Roll out the pizza dough on a parchment lined baking sheet. Drain the sauerkraut. In a small bowl add the sauerkraut and enough Dressing to cover it. Spread a thin layer of the dressing on the crust top with a layer of the meat, cheese and sauerkraut mixture. Layer until all is gone should have about 3 layers. Top with more dressing if you would like. Roll up jelly roll sytle. Bake in a 350 degree oven until brown about 10 15 minute Let rest for 5 minute Cut and enjoy!

Reviews

[James 4]

I just finished making and eating this recipe, and as a fan of the Ruben Sandwich I must say I am not disappointed. I prefer corned beef instead of pastrami so I used that as well as shredding my swiss instead of slicing it. Also, the post from Brenda is right on as I needed to let mine cook a bit more as well. I cooked it at 400 for about 10min and then 300 for another 10 min, was a bit doughy but Ive a feeling I just did not drain the sauerkraut enough before mixing in the dressing. Very Tasty, Very Easy, Well worth the 40min overall from start to finish (Including one ornery sauerkraut container!)

 

[Brenda.]

This was a fast dinner and quite tastey as well. Mine was a little doughy inside but I will remember to bake it a little longer next time. What I love about this recipe is everything I bought to make it had a shelf life of about 30 days. I used vacuum packaged pastrami and cheese. My pizza dough was a 13 oz can from the dairy section. I love having things like this on hand for nights I am busy. Be sure to leave at least 1 inch all the way when adding your filling so the dough will stick to itself when sealing the roll. Mine was not pretty because I got the dressing too close to the edge and it didn't seal tightly.