Are you looking for a festive dish to serve for St. Patrick’s Day that your kids will actually eat? We’ve updated the recipe for the delicious and beautiful Rueben Loaf that my friend, Kim, taught us how to make and formatted it for easy printing. My kids devour this and BSB and I love it, too! It’s the yummiest way I’ve ever found to eat corned beef and cabbage.
The braiding technique seems a little intimidating, but isn’t actually all that difficult. It makes all of the ingredients inside moist and tender. I want to try it with pizza fillings or other warm sandwich ingredients.
Scroll to the bottom for the printable recipe.
Using frozen dough loaves makes the process much simpler and quick to do. We actually combined two loaves of dough for this one large loaf. You could make a smaller loaf with just one, or perhaps make the dough thinner and get it out of just one loaf.
Swiss cheese is the cheese of preference here, but you could also substitute mozzarella or other white cheese. Or use them all, because really there is no such thing as too much cheese. Am I right?
We cooked our corned beef in the slow cooker. I was afraid it was over-done (our crock pot seems to be pretty fast for a slow cooker), but after baking inside the loaf with all of the other goodies, it was nice and tender.
Adding layers of thousand island, cheese, sliced corned beef, and sauerkraut. We got a little crazy and random with our layers, but just kept adding stuff until it looked like we had better stop in order to accommodate the dough.
Here BSB is demonstrating the braiding technique (my hands aren’t that hairy, FYI). There are several different YouTube videos that show a few different ways to approach the braided loaf. As long as you can tuck your ends in I think any approach works.
Serve with extra Thousand Island Dressing. (And green napkins.)