June 4, 2014
Summer lunches should be quick and easy to make, usually portable, and of course-full of flavor. This Reuben loaf is all of these things and more. It makes a tasty warm lunch, and an especially fun grab and go snack.
My kids love eating it in their summer camp lunch box. It's just different enough that they actually eat it all. Try substituting any of the ingredients you wish, just remember to keep the filling on the dry side. Don't make the mistake that I did, and add too much sauce or cheese. It just melts away in the oven. A final tip; if you are planning on cutting this up for lunch boxes, allow the whole loaf to cool first, so the warm fillings doesn't escape before you get a chance to wrap it up.
Submitted by The Farming Wife
1 cup finely cut pastrami (I have used ham in it’s place)
1 cup shredded cheese (purists will use Swiss, the rest of us will use what we have. In this case, Cheddar)
1/4 cup finely minced onion (could add more but my kids balk at visible onion)
3/4 cup rinsed and drained sauerkraut
3 Tbsp Thousand Island dressing
1 Tbsp spicy brown mustard
2 packages of crescent rolls
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