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Gigantic Reuben Loaf Recipe

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This recipe for Gigantic Reuben Loaf, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliann Armbrust
Added: Thursday, December 27, 2007


2 tablespoons vegetable oil
1 bay leaf
2 garlic cloves, crushed
1/2 a small red cabbage, cored and shredded
1/2 teaspoon ground cloves
1 cinnamon stick
1/2 teaspoon nutmeg
2 tablespoons grill seasoning (Montreal Steak Seasoning by McCormick)
3 tablespoons dark brown sugar
1/4 cup red wine vinegar
1 large loaf of unsliced pumpernickel or rye bread
1/2 pound deli-sliced corned beef
1/2 pound deli-sliced smoked turkey
1/2 pound deli-sliced pastrami
1/2 pound sliced Swiss cheese
1/2 cup sweet pickle relish
1 cup chili sauce

1. Heat a large skillet over medium-high heat. Preheat broiler and place rack 10-12 inches from the heat.
2. To the hot skillet, add the oil, bay leaf, garlic, cabbage, cloves, cinnamon stick and nutmeg. Cook, stirring frequently, for 5 minutes, then add the grill seasoning and brown sugar; toss to coat. Add the vinegar, cook off the liquid (2 minutes), then remove the skillet from the heat. Discard the bay leaf and cinnamon stick.
3. To make a lid, cut a 1" layer off the top of the loaf of bread along its entire length, keeping the piece whole. Remove the soft insides of the bottom and the top part of the bread to form a bread bowl for the filling.
4. Pile half of the cabbage into the base of the bread. Layer in the bread bowl the meats and then the Swiss cheese. Place the filled bread under the broiler to melt the Swiss. Top the melted cheese with the remaining pickled cabbage. Slather the top of the filling with the sweet pickle relish mixed with the chili sauce and set the bread top in place. The loaf will appear whole and empty to the eye. Cut into slices.




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