Reuben Strata Sandwich
Reuben Strata Sandwich
The reuben deli classic-layers of rye bread, warm beef. and melted Swiss cheese with plenty of tangy sauerkraut for contrast. Here’s how to turn this satisfying sandwich into meaty, crowd-pleasing strata that would feed a group.
Using a seeded rye bread proves a very important in giving us that strong, slightly tangy rye flavor that we love. Layer the bread and corned beef with some Swiss cheese and then bathing every.thing in a simple custard (made from eggs and whole milk) delivered a creamy texture that really tastes great.
You can’t have a Reuben without sauerkraut, but we found that adding this zingy ingredient before baking muted its flavor. Instead, sprinkling it (along with some extra cheese) on top after baking and then finishing the casserole under the broiler kept the sauerkraut’s pickle -like tang intact. The brunch-worthy result had all the comforting flavor of the original sandwich.
Spray 8-inch square baking dish with vegetable oil spray. Arrange half of bread in prepared dish.
Sprinkle half of corned beef over bread, then top with 2/3, cup Swiss. Repeat with remaining bread, remaining corned beef and 2/3, cup cheese to make second layer.
Whisk milk, eggs, salt, and pepper together in howl, then pour evenly over top. Cover dish tightly with plastic wrap, pressing it flush to surface. Weigh down the strata and refrigerate for at least 1 hour or up to 24 hours
Adjust oven rack to upper -middle position and heat oven co 325 degrees. Meanwhile, let strata sit at room temperature for 20 minutes.
Unwrap strata and bake until edges and center are puffed and edges have pulled away slightly from sides of dish, about 50 minutes, rotating dish halfway through baking.
Remove dish from oven, adjust oven rack 8 inches from broiler element, and heat broiler.
Sprinkle sauerkraut over top of strata, then sprinkle with remaining . cup cheese. Broil until cheese is melted and golden, about 5 minutes.
Remove dish from broiler and let cool for 10 minutes. Sprinkle with chives and serve.
Reuben Strata Sandwich Ingredients
8 slices seeded rye bread, toasted
1 pound thinly sliced deli corned beef, chopped
8 ounces Swiss cheese, shredded (2 cups)
1 1/2 cups whole milk
3 large eggs
1 teaspoon salt
1/2 teaspoon pepper
12 ounces sauerkraut, rinsed and squeezed dry
2 tablespoons minced fresh chives