Vegetarian Baked Reuben for a Crowd
We are still having cool days and soup-appropriate nights this spring. Hot sandwiches go right along. This is a hot vegetarian sandwich we keep in the rotation during the cool months. It's perfect to accompany a pot of soup -- and it dresses up boxed soup into a nearly-
Despite the fact that it calls for dry yeast, the recipe is fast (it calls for only a 15 minute rise) so you can make it right before dinner if you need to.
I think the recipe was originally clipped from a Fleishman's ad in a magazine. Here's my version:
2 1/4 cups unbleached all-purpose flour
1 Tb. sugar
1 tsp. kosher salt
2 1/4 tsp. instant yeast
1 cup hot water (125°F - 130°F)
1 Tb. butter
1/3 cup Thousand Island salad dressing
5-6 ounces sliced veggie ham or veggie salami (like the Yves-brand slices)
1/4 lb. sliced Swiss cheese
8-10 ounces well-drained sauerkraut
1 egg white, beaten
In a large bowl, mix flour, sugar, salt and yeast. Stir in hot water and butter. Mix with a wooden spoon to form a soft dough (adding flour if needed). Knead four minutes on a lighltly floured surface, adding flour as needed to keep it a soft but not sticky dough.
On a piece of parchment, roll out the dough to approximately 14x10 inches. Transfer the parchment and dough to a large cookie sheet (I use a half-sheet size pan). Spread the dressing down the center third of the dough length. Top dressing with layers of veggie meat, cheese, and sauerkraut.
Cut one-inch wide strips along both sides of the filling out to the dough's edge. Alternating sides. fold strips at an angle across filing.
Brush with egg white, sprinkle with caraway seeds, and bake in a preheated 450-degree oven for about 25 minutes, until it is light brown and the brad is cooked through. Cool slightly, slice and serve.