Cooking with Kelly
Who doesn’t love a Reuben sandwich, taking that bite into the corned beef, with just enough sour from the sauerkraut, while the thousand island dressing oozes down your fingers. Well I have taken this sandwich, and with a twist of the sauce, made an easier, more sumptuous meal.
With some tinkering, my new Reuben has become an easy to fix meal. The ingredients are the typical corned beef and swiss cheese, which can be bought from the deli. Asking for them to be shredded works the best, and I have found just a 1/4 of a pound of each, is more than enough, for a regular size meal. When it comes to sauerkraut, your favorite is just fine. I like Franks Bavarian Sweet style, but any sauerkraut will do. One to two handfuls is sufficient, so I usually will save the rest with the liquid, in the refrigerator, for another meal. The amount I will use, I make sure to drain very well, as the excess liquid, could make the sandwich too watery.
The secret is the sauce
Instead of Thousand Island dressing, I have concocted a new dressing. In a small custard cup, also known as a ramekin, squeeze/pour a small amount of Kraft’s Catalina dressing. Then add the same amount of Kraft’s Horseradish Sandwich Sauce. Whisk together, and pinkie taste. Continue to add one and/or the other ingredient, until you like the taste. You shouldn’t make more than half of the custard cup, as to much will over power the meal.
Pillsbury Seamless Dough
I have found that this works well, for the outcome I like best. Preheat the oven to 375 degrees. The directions state not to use a greasing product, but I have found that using Pam’s Baking Spray, helps keep the dough from sticking, and allows a more uniformed browning. I spray a flat cookie sheet, preferably one without the edges. Then I unroll the dough, lengthwise, starting at the top of the cookie sheet. With a small spreader, spread the sauce on the dough, thick and evenly. Then on one half of the dough, near the center of the cookie sheet, add the corned beef, swiss cheese and strained sauerkraut. You then fold the other half, from the top of the cookie sheet, over the ingredients, and press the edges down, all around the dough. At this point, the finished product should be center, on the cookie sheet. Put the sandwich into the oven, and bake for approximately 15 minutes, or until the dough is a nice golden brown.
Take the sandwich out of the oven, and let cool for 5 minutes. You can then cut on a straight edge, diagonal, or just eat as is, remembering that the inside is still hot. You can make the same sandwich, with different ingredients. Other favorites are ham and swiss cheese, with Dijon mustard, or roast beef and provolone, or any combination of ingredients you’d like to try.
I hope that this recipe shows you the basic tips on how to make this sandwich, and how easy and creative you can be, with the ingredients. As for the products themselves, I mention these products because I actually use these products. I am not being paid for the use nor mention of the brand names.
Remember, any tips, recipes or questions, that you would like to share, feel free to write me through the contact form and as always…