Reuben

I'm in this Lunch Club at work and every three weeks or so I'm responsible for bringing in lunch for myself and 8 co-workers. We have been doing it for almost six months and I love that Monday, Tuesday and Wednesday I don't have to worry about packing some boring frozen meal. The only problem is that when its my turn, I am always stumped about what to bring.

I've done chickpea curry, Greek chicken with orzo, ham pie, and assorted chicken salads and sandwiches. This time around, my parents sent me a recipe for a reuben loaf. I think my dad was concerned that I wouldn't know what to do about folding over the ends. I decided to take a picture of it and post it so he can rest assured (or tell me what I did wrong).

The reuben is really tasty and I hope my lunch club likes it.

Rueben Loaf

1 loaf frozen bread dough-defrosted

¼ cup Thousand Island dressing

6 oz. thinly sliced corned beef

¼ lb. Swiss cheese

1- 8 oz. can sauerkraut (well drained)

1 egg white beaten

caraway seed – optional

on greased baking sheet roll dough to 14 x 10 inches

Spread dressing down the center third of dough

Top with layers of corned beef, cheese and sauerkraut

Cut inch-wide strips along the sides of filling out to dough edges

Alternating sides, fold strips at an angle across filling (looks like a braid)

Brush with egg white; sprinkle with caraway seed

Bake at 400° for 25 min. or until done

Cool slightly; serve warm; refrigerate leftovers: reheat to serve.