Emeril's Open Face Reuben

Total Time:
15 min
Prep:
15 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 1 cup homemade Thousand Island Spread, recipe follows
  • 8 slices (1/4-inch thick) of Marble Rye, separate recipe
  • 2 cups sauerkraut
  • 2 pounds homemade Beef Pastrami, separate recipe
  • 1 pound Swiss cheese
  • 1 cup pickled beets
  • 2 cups Cole slaw
  • 8 Kosher dill pickle spears
  • Homemade Thousand Island Spread:
  • 1 egg*
  • 1 lemon, juiced
  • 1/4 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped sweet pickles
  • 1/4 cup chopped green olives
  • 1 tablespoon chopped pimientos
  • 1 hard-boiled egg, finely chopped
  • 3 tablespoons ketchup
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon chili sauce
  • Salt
  • Freshly ground black pepper
  • 1 cup vegetable oil
  • Marble Rye:
  • For the Rye Dough:
  • 1 envelope (1/4-ounce) dry yeast
  • 1 tablespoon sugar
  • 3 tablespoons melted butter
  • 1 egg
  • 1 cup warm milk (about 110 degrees F.)
  • 2 teaspoons salt
  • 1 cup rye flour
  • 2 1/2 cups bleached all-purpose flour
  • 1 teaspoon vegetable oil
  • For the Pumpernickel:
  • 2 teaspoons active dry yeast
  • 1 cup warm water (110 degrees F.)
  • 1 tablespoon butter, melted
  • 1 teaspoon sugar
  • 6 tablespoons dark molasses
  • 2 tablespoons finely chopped semi-sweet chocolate, melted
  • 1 tablespoon caraway seeds
  • 1/2 cup cooked mashed potatoes
  • 2 cups rye flour
  • 1/2 cup whole wheat flour
  • 1/4 cup yellow cornmeal
  • Flour, for dusting
  • 1 large egg, beaten
Directions

Preheat the oven to 400 degrees F. Spread the Thousand Island Spread on one side of the bread. Spoon the sauerkraut on top of the Thousand Island and spread evenly. Lay the slices of pastrami on top of the sauerkraut. Lay the slices of cheese over the pastrami. Place the sandwiches on a baking sheet and bake until the cheese melts, about 8 minutes. Serve warm with the beets, cole slaw and pickles.

Homemade Thousand Island Spread:

Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Re-season if necessary.

Yield: about 2 cups

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

For the Pumpernickel:

For the rye dough: Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball.

Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.

For the pumpernickel dough: Combine the yeast, water, melted butter, sugar, molasses and chocolate in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour, and cornmeal. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Set aside.

Preheat the oven to 350 degrees F.

Remove both of the doughs from their bowls and invert them onto two separate lightly floured surfaces. Pat each dough into a rectangle about 3/4-inch thick. Place the pumpernickel rectangle on top of the rye dough rectangle. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough and place on a parchment lined baking sheet. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack.

Yield: 10 to 12 servings

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