Even if you don’t like corned beef, this Pub-Style Pretzel Roll Reuben recipe might just win you over. It has all the familiar basic Reuben ingredients, stuffed inside a delicious, pub-style pretzel that is soft and chewy with a perfectly crisp crust.
What is on a Reuben Sandwich?
Unless you grew up eating Reubens, many people don’t know exactly what it is. Many people know it’s a sandwich but they have no idea what is on a Reuben sandwich.
A Reuben is actually a very simple but unique sandwich. It’s made with a few basic ingredients, but ones you normally don’t find together anywhere else!
The classic ingredients in a Reuben sandwich include:
- Corned Beef
- Swiss Cheese
- Rye Bread
- Thousand Island Dressing
How to Make a Reuben Sandwich
In the classic version, you spread the Thousand Island Dressing on each slice of bread, then top with the swiss cheese, corned beef, and sauerkraut. Then, you butter the outside faces of the bread and grill in a hot skillet until the bread is perfectly browned and crisped and the cheese is melted.
The result is a delicious symphony of flavors in a satisfying buttery crisp package.
A Delicious Twist on the Classic Reuben
I’m so grateful to whichever sandwich maker introduced the concept of pretzel rolls. Taking this delicious snack and turning it into the foundation for a great sandwich? GENIUS.
And since Reuben sandwiches are popular offerings at pubs, it seemed like a great idea to combine a great beer with the genius pretzel concept and use it as the foundation of a Reuben.
The result is an absolutely satisfying and delectable sandwich. Try the recipe below. I’m confident you’ll agree!
Pub-Style Pretzel Roll Reuben Sandwich Recipe
This Pretzel Roll Reuben Sandwich recipe incorporates Guinness beer. If you are looking for a pub-style sandwich that goes great with beer, this is perfect.
However, the sandwich is just as delicious and also kid-friendly if you swap out the beer with water. You’ll still get a great pretzel with a crisp crust and soft, chewy consistency if you use water instead of Guinness.
- 1 1/2 cups warm Guinness 105-110 degrees
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 packet dry yeast
- 4 1/2 cups flour
- 4 tablespoons butter melted
- 1 cup baking soda
- 1 egg
- Kosher salt
- 2 cups thinly sliced corned beef brisket torn into small pieces
- 2 cups shredded Swiss cheese
- 1 cup sauerkraut -some liquid squeezed out
- 1/2 cup Thousand Island dressing
In a mixing bowl, whisk the salt and sugar into the Guinness, then add the yeast.
Let stand for about 5 minutes, then add the melted butter and combine.
In a large bowl, combine the flour and liquid ingredients, mixing until well combined.
On a lightly oiled surface, knead the dough for 6-8 minutes, or until elastic and smooth.
Rub a little oil in the large bowl, return dough to bowl, cover with a damp cloth, and leave in a warm location until the dough has risen -about an hour.
While the dough is rising, combine the filling ingredients, and set a large pot of water to boil -12 cups- then add the baking soda.
Preheat oven to 450.
Beat egg with 1 tablespoon water, and set aside.
Once risen, work the dough by hand on a lightly oiled surface and into a large rectangle - roughly 25” x 16”.
Cut into 10 equal portions, roughly 5” x 8”, and equally distribute the filling onto each.
Carefully roll up the sides and press lightly to seal.
One at a time, gently lower the pretzels into the water bath for 30 seconds, turning half way through.
Remove with a slotted spoon.
After they have all been submerged, brush each pretzel with the egg wash, then sprinkle kosher salt over the top.
Bake for 10-13 minutes or until golden to dark brown.
Serve with Thousand Island dressing for dipping.
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