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Stuffed Ruben Rolls

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Ruben Stuffed Rolls
If you take the delicious flavor of a Ruben Sandwich and wrap it up in a rye bread dough, what do you have? Awesomeness. That's what you have. Awesomeness.
Ruben Stuffed Rolls
If you take the delicious flavor of a Ruben Sandwich and wrap it up in a rye bread dough, what do you have? Awesomeness. That's what you have. Awesomeness.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • for the dough
  • 6 slices rye bread
  • 1/4 cup sauerkraut
  • 2 tbsp sauerkraut "juice" this is the liquid the sauerkraut came in
  • 2 tsp ketchup
  • 1 tbsp mayonnaise
  • 1/4 cup corned beef chopped fine
  • 1/2 cup Swiss Cheese shredded finely
  • 1/2 tsp salt
  • 1 egg beaten
  • for the filling
  • 1/2 cup sauerkraut drained
  • 1 cup corned beef chopped or in strips
  • 1 tbsp mayonnaise
  • 1 tsp ketchup
  • 1/2 cup Swiss Cheese finely shredded
  • 1 tsp caraway seeds
  • 1 green onion diced finely
  • for the Russian Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/2 tsp salt
  • 1 tsp red wine vinegar
  • 1 pickle spear diced fine (optional)
Servings: Rolls
Ingredients
  • for the dough
  • 6 slices rye bread
  • 1/4 cup sauerkraut
  • 2 tbsp sauerkraut "juice" this is the liquid the sauerkraut came in
  • 2 tsp ketchup
  • 1 tbsp mayonnaise
  • 1/4 cup corned beef chopped fine
  • 1/2 cup Swiss Cheese shredded finely
  • 1/2 tsp salt
  • 1 egg beaten
  • for the filling
  • 1/2 cup sauerkraut drained
  • 1 cup corned beef chopped or in strips
  • 1 tbsp mayonnaise
  • 1 tsp ketchup
  • 1/2 cup Swiss Cheese finely shredded
  • 1 tsp caraway seeds
  • 1 green onion diced finely
  • for the Russian Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/2 tsp salt
  • 1 tsp red wine vinegar
  • 1 pickle spear diced fine (optional)
Servings: Rolls
Instructions
  1. Crumble the rye bread into small pieces and place in a large bowl with sauerkraut and sauerkraut juice. Stir so that everything is mixed together and the bread can start soaking up the moisture from the sauerkraut. Let sit for 10 minutes to absorb. Meanwhile, make the filling and Russian dressing as instructed (next steps).
  2. For Filling: Combine sauerkraut, chopped corned beef, mayonnaise, ketchup , Swiss cheese and half of the green onion in a bowl. Add a pinch of salt and pepper and mix thoroughly. Set aside.
  3. Prepare Russian dressing by combining all ingredients in a bowl, mixing thoroughly and refrigerating until you serve.
  4. After 10 minutes, add the ketchup and mayonnaise to the rye bread mixture and stir to incorporate everything. Let sit for another 5-7 minutes or so. Stir until it becomes a smooth “dough”. It’s ok if the crusts of the bread don’t break down completely.
  5. Add the Swiss cheese, salt and beaten egg and mix thoroughly. Place in refrigerator for about 10 minutes.
  6. Preheat oven to 350 degrees
  7. Grease a large baking tray with spray oil.
  8. Take about a palm-full of the dough and flatten it into your hand in a circular shape.
  9. Take about 1 tsp of the filling and place into the center of your hand. Then begin to form the dough around the filling, so it looks like a “cup” of the filling.
  10. Then take some more dough (just about enough to cover the top and place it on the top. Form the whole thing into a ball shape and place onto the baking tray.
  11. Once you have constructed all of the balls, spray the tops with some spray oil and place tray into oven for 20 minutes.
  12. Carefully flip the rolls and bake for another 5-8 minutes until the rolls are golden brown.
  13. Let sit for 10 minutes before serving and serve with some Russian dressing.
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