Reuben Sandwich Roll

Cheesy, savory, tangy, sweet, and so pretty to serve!  This Reuben Sandwich Roll is worth baking and will stop everyone in their tracks!!!

This Reuben sandwich roll recipe was inspired by a recipe I'd seen in Southern Living Magazine.

*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

At first look, I wasn't planning on changing the recipe up too very much, except for adding some shredded Swiss cheese into the dough. 

Then, before I knew it, I was adding ingredients left and right.

I must tell you,  I couldn't have been happier with the taste and the results!

REUBEN ROLL     {PRINT THIS RECIPE}

¾ cup all-purpose flour
1 cup rye flour
1 package (2 ¼ teaspoons) yeast
1 teaspoon salt
½ teaspoon caraway seeds
½ teaspoon fennel seeds
1 cup buttermilk
2 tablespoons brown sugar
¼ cup canola oil
1 egg, beaten
8 ounces of Swiss cheese, divided
10-12 ounces corned beef, diced
1 (8 oz) can sauerkraut, drained well
½ cup mayonnaise
¼ cup ketchup
2 teaspoons sweet pickle relish
1 teaspoon garlic powder
½ teaspoon smoked paprika
salt and pepper to taste
1 egg beaten with 1 tablespoon of water

-In the bowl of your stand mixer, combine the all-purpose flour, rye flour, yeast, fennel, caraway seeds, and salt.
-In a heavy saucepan, combine the buttermilk, oil, and sugar.
-Heat the milk mixture over medium-low heat until warm to the touch. Remove from heat.
-Using the dough hook, slowly add the warm milk mixture, and the beaten egg, to the flour mixture. Knead at medium speed until the mixture forms a ball. **Note - you may need to add more all-purpose flour if your dough is too sticky.  If needed, add it in a few tablespoons at a time.
-Add in half of the Swiss Cheese and mix just until the cheese is combined throughout the dough.
-In a greased bowl, add the dough ball and cover with plastic wrap.
-Allow to proof in a warm, draft-free place for approximately 1 hour or until the dough is doubled in volume.
-After the first rise, punch the down and allow it to rest for just a few moments.
-In a small bowl, whisk together the mayonnaise, ketchup, relish, garlic powder, smoked paprika, salt, and pepper. Set aside.
-On a floured surface, roll the dough out to form a large rectangle (approximately 18" x 12")
-Using an offset spatula or the back of a spoon, spread the mayonnaise mixture over the dough, leaving a 1" border around the entire surface.
-Evenly add a layer of corned beef, sauerkraut, and the remainder of the shredded Swiss Cheese.

Serve this corned beef and cheese sandwich roll at an Oktoberfest party to feed a crowd, or slice it in smaller portions as an appetizer for that game day party you're hosting.

Either way, you'll be a complete winner when you break out this Reuben sandwich roll!!!

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