I find it unappetizing to use the word "loaf" when describing food, bread being the exception. I, along with the girls who attended our Bloggy Day party last month, pondered long and hard about what word might be a good replacement in this instance. Even the slightest of negative connotations should not surround the word "Reuben." By the end of the night, our Reuben loaf had turned into Reuben braid. Still not perfect, but better. So, allow me to introduce you to one of my favorite new foods, the delicious Reuben braid.
I adore Reuben sandwiches. Years ago, I lived a few blocks from a divey little restaurant in Omaha that made the world's best Reubens. Strangely enough, in an attempt to find the name of the restaurant, I discovered that the Reuben sandwich originated in Omaha! Anyhow, I miss that place, whatever its name might be.
I found this Reuben loaf, er, braid recipe in Taste of Home magazine and furiously ripped the page out. My friend Jess helped pull it together (thanks, Jess!) because I was making about 8 recipes at once and needed a hand. It was one of the favorites at our party. It is fabulously tasty and I often find myself thinking about it at odd times during the day. I absolutely cannot wait to make and eat it again.
Preheat your oven to 350 degrees F.
On a large, greased baking sheet, roll 1 pound of thawed frozen pizza dough into a 15x12-inch rectangle.
Down the center, layer:
3/4 pound thinly sliced deli pastrami
1/2 cup Thousand Island salad dressing
1/2 pound sliced Swiss cheese
1 1/2 cups sauerkraut, rinsed and well-drained
On each long side, cut 1-inch strips until you reach about a 1/2 inch from the center.
Fold alternating strips across the filling and pinch the ends to seal.
Beat together in a small bowl:
1 egg yolk
1 tablespoon cold water
Brush the mixture over the braid.
Bake in the preheated oven for 35-38 minutes, or until golden brown. Cut into 1-inch pieces.
ENJOY. You will enjoy, I promise.