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-
homemade meal.

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
caraway seeds

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.

Let the roll rise in a warm spot for 15 minutes -- I warm the oven then turn it off before placing the pan with the roll inside.

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.