Monday, September 21, 2009

The Perfect Reuben

I love Reuben and so does the Husband. It is a a favorite. This is the first time that I made the bread for the Reuben's too. I made a Reuben stuffed bread (Recipe below), which was amazing. That recipe is what inspired me to make this Rye Bread.

It was a huge hit. My husband loved it! I did not have one! I know, I know! I am trying to lose a few lbs.

Let me just say, it smelled like fall in my home. I made Pumpkin Bread from Baker Babes, Chicken broth (12 cps), Corned Beef, Rye Bread, and I created my own dessert PUMPKIN CHIFFON CAKE!!! I was busy in the kitchen and it was lovely. I will post the Chiffon Cake tomorrow. But for now, drool all over this sandwich!

Rye Sauerkraut Bread

1 cp. sauerkraut, drained
1-2 cups of Swiss cheese, cubed
3/4 cp. hot water
2 TB butter, soft
2 TB molasses
2 tsp. caraway seeds
big pinch of salt
1 cp. Rye Flour
2 1/2 cp. bread flour
1 1/2 tsp. fast acting yeast

Put in bread machine in that order.
If you do not have a bread machine: Add yeast to hot water. Add the water to the molasses, butter, seasoning. Add the flour 1 cp. at a time. Add the cheese.Knead. Let rise 1 hr.
Punch down and add to greased loaf pan. Let rise for another hr. and then bake on 350 for about an hour.

For the sandwich:

1 cp. french fries
1/2 cp. sauerkraut
1/2 lb Corned Beef (I cooked a brisket with its seasoning pack on 250 all day. I think chipped it on my food processor)
6 slices of Swiss cheese
1 TB Thousand Island (I added an extra bit of horseradish for a kick)

I put three slices of cheeses on both sides of the bread. I put the corned beef on the bottom slice of the bread and the fries on the top slice of bread. I topped the corned beef with the sauerkraut and Thousand Island. I closed the sandwich and put in my panini press for 5 min.