Tuesday, July 31, 2012

Reuben Sandwich Squares

This is another of my favorite make-ahead packable lunches. If you like a Reuben sandwich this is really worth making up. You bake off the sandwiches, cut into serving size portions, cool, wrap and freeze. Then in the morning you pull the frozen sandwich out of the freezer and pack in your lunch bag. It should thaw out in about 4 to 6 hours at typical room temperature and it will have the bonus of keeping the rest of your lunch cold too. If you use an insulated bag you might want to thaw it overnight before packing it to ensure it is thawed by lunch time.

These are great cold or at room temperature or if you have a microwave or toaster over available at lunch time go ahead and warm it up.

By starting with a box of hot roll mix most of the work of bread making is done for you. You don't even have to knead the bread to get the fabulous home-made bread experience.

Every time I make this I think I need to make some other versions of the sandwich squares. Almost any meat cheese combo you love in a sandwich would work wonderfully in here. How about swapping the corned beef with ham and the sauerkraut- thousand island dressing mixture for some honey mustard, keep the Swiss cheese and you would have a killer ham and Swiss to take with you. Or maybe turkey and provolone with some cranberry sauce. The possibilities are endless, just use you imagination.

Let me know if you try your own combinations and tell me your favorites so I can try them too.

Reuben Sandwich Squares

1 package hot roll mix (about 13.5 oz)
ingredients called for on box of mix

1 cup sauerkraut, rinsed and drained well
½ cup thousand island salad dressing
¼ cup tomato sauce

12 oz Swiss cheese, shredded and divided
8 oz deli style corned beef (or pastrami)
2 teaspoons vegetable oil
caraway seeds

Preheat oven to 350 degrees Fahrenheit
Grease a 13”x9” baking pan

Prepare the hot roll mix as directed on package through the mixing step. Divide the dough into 2 equal balls and let rest, covered for 10 minutes.

Set one of the balls of dough to the side for later (that will be the top layer of your sandwich.

Roll the other ball of dough into a rectangle that is approximately 13”x9” and place in your prepared pan. Stretch to fit bottom of pan. Set in a warm place to rise for 20 minutes then bake in 350 degree oven for 10 minutes or until light golden brown.

Meanwhile combine the drained sauerkraut, thousand island dressing and ketchup in a small bowl and set aside.

When bottom crust is baked remove from oven top with half the Swiss cheese, all the corned beef, the sauerkraut mixture and finally the remaining cheese. Don't go all the way to the edge of the crust, leave a border of bread so your top crust has something to grab onto.

Roll the 2nd ball of dough out to 13”x9” and place over top of cheese layer. Press the top crust to the bottom crust.

Let rise 10 minutes

Brush top of crust with olive oil and sprinkle with caraway seeds.

Bake at 350 degrees for 30 to 35 minutes or until dark golden brown and cooked through.

Remove from pan and cool on wire rack 1 hour. Cut into 6 equal squares, wrap, label and freeze to enjoy in future lunches.

Will keep in freezer up to 1 month.

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