Ruben Flat Bread
Rachel recently posted a recipe for Smoked Salmon and Avocado Stacks. That motivated me to come up with an easy appetizer recipe of my own. I have always loved making fun appetizers. On a Shabbat morning when I am expecting guests for lunch, I can often be found spending hours meticulously plating my appetizers. This drives my wife crazy. She is always concerned that a guest may not like the appetizer, and often insists that appetizers be served family style on a large platter with any adornments such as sauces and garnishes on the side.
Flat breads seem to be all the rage today, and the meat pizza seems to be the king of it all. I wanted to take that concept and create something that was quick, approachable, and familiar. The Ruben sandwich is probably one of the most quintessential Jewish dishes. I decided to take those flavors and make a flat bread out of it. This recipe is super quick and easy, with the exception of caramelizing the onions which can be done in advance.
I know caramelized onions are not traditional in a Ruben, but they add a richness that one often gets from the Swiss cheese used in many “kosher style” delis. In a strictly kosher kitchen, mixing meat and dairy products is forbidden. The caramelized onions also act as an edible adhesive to help the other ingredients stick to the flat bread.
I was looking for a quick and easy recipe and therefore used a store bought flatbread or more specifically I used *Bistro Buns By Brooklyn Bred. They are nice and thin with a good texture and not too big.
A quick, approachable, and familiar dish that works well as an hors d'oeuvre, appetizer, or even a small meal. This recipe takes the flavors of a Ruben sandwich, one of the most quintessential Jewish dishes, and makes a flat bread out of it.
- 1 Cup Corned Beef Sliced and roughly chopped
- 2 Flat Breads I used store bought, but you could make your own
- 1/2 Cup Sauerkraut Thoroughly drained
- 1/4 Cup Mayo
- 1/4 Cup Ketchup
- 3 tbsp Olive Oil
- 3 Large Onions Chopped
- Salt and Pepper To taste
- Giardiniera Optional if you like some heat
- Small Slow Cooker AKA Crock-Pot
Add the onions, olive oil, salt, and pepper to the slow cooker and cook on high for 12 hours.
Combine the mayo and ketchup in a mixing bowl. Stir until thoroughly combined.
Preheat your oven to 350°F
Top the flatbread with the onions and then a layer of corned beef. Bake until the corned beef begins to crisp up.
Remove the flatbread from the oven and top with the sauerkraut, Russian dressing, and giardiniera. Slice in to strips or triangles and serve immediately.
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