Reuben Strata

Reuben Strata

A few weeks ago I made a strata from old whole wheat bread and swiss cheese. Then the following week we made reuben sandwiches, and I began to think of a reuben strata. We didn't have enough leftovers from the reubens, but now I had convinced myself that I was making this. I went out and bought the makings, then trolled the internet for recipes, but didn't find one I liked. Some included spinach or broccoli, no sauerkraut, no 1000 Island dressing (or flavors of), one recipe even had mozzarella instead of Swiss....what-the-fuck? They just weren't "reuben enough". So, I made my own recipe.

1 small loaf of marbled rye bread
7 oz of Swiss cheese
1 1/2 cups sauerkraut
1/2 lb of corned beef

7 eggs
1 1/2 cups milk
3/4 cup 1000 Island dressing
1 tsp caraway seeds
1 tsp dry mustard
salt
pepper

Spray a 9x13 baking dish with Pam, cube the bread, and throw it in. I bought a small loaf of unsliced rye, so I was able to make some good size 1/2 inch cubes. I have no idea how much bread I used. One recipe I referenced in making this said 6 cups.......sounds about right. Spray some Butter Pam on top and throw it under the broiler. Shred the cheese and chop the corned beef. Pull the bread out of the oven, should be toasted on top. Take 2/3 of the cheese and all the corned beef and (drained) sauerkraut, and toss it with the bread. Half a pound might seem too much meat for some people. Some people might be pussies and put less in. I'm not some people.

Mix eggs, milk, spices (I pounded the caraway seeds a bit in a mortar and pestle), and dressing together. Pour over the bread, meat and cheese. Refrigerate overnight. Add the last 1/3 of shredded cheese on top, bake at 350 for 45 minutes.

Now THIS is reubens for breakfast.