Have you ever noticed how people say something is better the next day?  I don’t usually think this is too, except in the case of soups-- vegetable, chili, ham and bean almost always taste better to me the next day.  This week I found something else that I would never have thought was as good the second day. but it was!!  And that was my 60 minute Reuben loaf recipe that was given to me by my friend, Tish McKenna.  This was the first time that I had ever made it when there were any leftovers.  I usually only fix it if there are more people around.  It is quick and fairly easy.

By the way have you ever wondered where the Rueben sandwich came from?  Here is the story.

Reportedly it was originally named for its creator, Arthur Reuben (owner of New York’s once famous and now defunct Reuben’s delicatessen), this sandwich is made with  generous layers of corned beef, Swiss cheese and sauerkraut on sourdough rye bread.  Reuben is said to have created the original version (which was reportedly made with ham) for Annette Seelos, the leading lady in a Charlie Chaplin film in 1914.

Another version of this famous sandwich’s origin is that an Omaha wholesale grocer (Reuben Kay) invented it during a poker game in 1955.  It gained national prominence when one of is poker partner’s employees entered the recipe in a national sandwich contest the following year…. And won.  The Reuben sandwich can be served either cold or grilled.

 

                            60 minute Reuben Loaf

 

3 ½ c. flour                                                                            ¼ lb sliced Swiss cheese1 T. sugar                                                                                     1 -8 oz can sauerkraut, well drained1 tsp salt                                                                                        1 egg white, beaten
1 pkg Rapid Rise yeast                                                           caraway seed, optional
1 c. hot water (125 degrees)
1 T. margarine
¼ c. Thousand Island dressing
6 oz thinly sliced corned beef (deli) or
1 - 7 oz canned corned beef or pastrami

 

(Tish always used packaged roll mix.  It works well, but I like this.  It really doesn’t take any extra time.)  Set aside 1 cup flour.  In a large bowl, mix remaining flour, sugar, salt, and yeast.  Stir in hot water, add margarine.  Mix in only enough flour to make soft dough. (I usually save the 1 cup flour and put it on my pastry cloth  and knead the dough in it.)  On floured surface, knead the dough for 4 minutes.  On greased baking sheet, roll dough to 14 x 10 inches.  Spread dressing down center third of dough lengthwise.  Top with layers of beef, cheese and sauerkraut.  Cut 1 inch wide strips along sides of filling out to dough edges.  Alternating sides, fold strips at an angle across filling.  Cover dough; place baking sheet over large shallow pan half filled with boiling water for 15 minutes.   Brush with beaten egg white; sprinkle with caraway seed.  Bake in preheated 400 degree oven for 25 minutes or until nicely browned.  Cool slightly; serve warm.  Refrigerate leftovers; reheat to serve.

Other notes:  I like the Bavarian sauerkraut best.  It is a little sweeter.  You can use regular yeast, but that takes a lot longer.