Reuben Stuffed Rye Pillows
Jul 15, 2015 in appetizers, beef, bread, main, appetizers, corned beef, homemade bread, reuben, rye bread, sauerkraut. Read the original on: Dixie Chik Cooks
OMG how I love a good Reuben….
They have pretty much always been my very favorite sandwich, especially with lots and lots of Thousand Island dressing. That leads me to pose a question to you-
Do you call it Thousand Island or Russian?? I have had people argue with me about this on several occasions. Russian dressing is red! It’s a tomato-y vinegar-y dressing with no chunks. Thousand Island has mayo, ketchup and pickles.
I mean…I thought everybody knew that.
These are made with a homemade rye bread recipe that I found – and by the way the caraway seeds are my very favorite part. Then I stuffed them with chopped corned beef, sauerkraut, swiss cheese and Thousand Island dressing, of course.
They’re kinda like a grown up Reuben hot pocket on steroids. Make sure you have plenty of Thousand Island on hand to dip them in!!
Here’s your printable-
Reuben Stuffed Rye Pillows
Ingredients
- 1 Jewish Rye bread recipe - You'll only need about half
- 2 cups corned beef, chopped
- 8 oz. Swiss cheese, chopped
- 4 oz. sauerkraut
- 1 green onion, chopped
- 1 egg, whisked
- Coarse sea salt
- Extra Thousand Island dressing, to dip
Instructions
- Make the bread dough, and after the second rise, form into large discs (about the size of a small plate)
- Preheat oven to 350 degrees.
- Spoon about 2 tbsp of corned beef, 1 tbsp of cheese, 1 tbsp of sauerkraut and green onion in the middle, and carefully pull up all edges of the dough to form a ball, making sure to cover all fillings. Continue with remaining dough to use all of the beef, cheese and sauerkraut.
- Brush each pillow with beaten egg, sprinkle with salt and bake for 20-25 minutes, until golden brown.
3.1
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The post Reuben Stuffed Rye Pillows appeared first on Dixie Chik Cooks.
Read the original on: Dixie Chik Cooks
Dixie Chik Cooks, Shea Goldstein
I'm a 'Southern Belle who's thinking about what's for dinner while eating lunch'. I'm a huge lover of jalapeños, burgers and smoking. I love thinking outside of the box while creating recipes, and sticking to my Southern roots.
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