Rueben sandwiches are one of my most favorite things to eat. Using her freshly-baked rye bread and homemade sauerkraut, my mom used to cook up these sandwiches and serve them to us fresh off the griddle. The only down side was that the toasted bread would rip up the top of your mouth a little bit. But it was so good that a little pain was definitely worth it. This version of a rueben sandwich is much faster than cooking individual sandwiches, and the outside of the bread stays so you can fully enjoy your meal, injury free! The only thing I will change for next time, is I will use a rye bread dough rather than a plain pizza dough.
1 Recipe Pizza Dough (use your favorite recipe, or this one will work)
8-10 oz Corned Beef, thinly sliced
3 T Thousand Island Dressing
1 C Sauerkraut (drained)
4 oz Swiss Cheese, thinly sliced
1 Egg White
Fennel Seeds
Spray a large baking sheet with non-stick spray. Roll dough out into a long oval shape on the pan (should cover the majority of the sheet).
Spread dressing over the dough, keeping away from the edges by at least 1.5 inches. Then spread your corned beef on top of the dressing, followed by the sauerkraut, followed by the cheese.
Cut edges of dough diagonally into 1.5 in strips.
Pull the strips of dough up and over the middle of the cheese. The two opposite sides of the dough should overlap.
Brush with egg and sprinkle with fennel seeds.
Bake at 375 for 20 minutes, or until golden brown.
Mahlzeit!
-Coriaunty
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