We couldn’t be more proud to call Hot Bread Kitchen one of our impact partners so featuring their cookbook in the next edition of #SKCookbookClub was a no-brainer.

The organization was founded by Jessamyn Waldman Rodriguez, a baker and social justice advocate, to create economic opportunity through food. Over the past year, we’ve had the pleasure of collaborating and seeing firsthand how life-changing their culinary training program is. To date, they’ve supported over 400 women to pursue fulfilling careers in food, as well as incubated 240 small businesses in their space. They envision a food system that equitably compensates talent and sustains a diverse workforce while celebrating culinary tradition and innovation. In 2017, they expanded their program beyond just bread, and we bet this is just the very beginning for them.

Picture of chefs

Hot Bread Kitchen's Chefs from their training program and incubator

The cookbook is home to unique combinations perfect for all occasions, ranging from the familiar to new favorites to add to your rotation. And this reuben is a great place to start. We went for a shortcut by swapping in our own Special Sauce and can’t get enough of this gooey, messy masterpiece.

Sandwich photo

photo by: Chelsie Craig food styling: Pearl Jones

Reuben with Sriracha Special Sauce

Adapted from recipe on page 148 / Serves 4


Adapted from recipe on page 148
Serves 4
¾ cup Sir Kensington’s Special Sauce
1 tablespoon sriracha sauce
8 thin slices Rye Bread
8 slices swiss cheese
1 lb thinly sliced corned beef
¾ cup sauerkraut
2 tbsp unsalted butter


  1. Set a medium skillet that will accommodate 2 sandwiches over high heat, and let it get really hot while you prepare the bread.
  2. Stir together Sir Kensington’s special sauce and sriracha sauce in a small bowl. Season to taste with salt and pepper if needed.
  3. Put the slices of bread on a work surface. Spread one side of each slice of bread with the sauce (make sure you use all of it) and put a slice of cheese on each piece of bread.
  4. Put the corned beef in the hot skillet and cook, stirring now and then, until its edges are crispy, about 2 minutes. Take the corned beef out of the pan and immediately divide it among 4 of the slices of bread and spoon the sauerkraut on top. Close the sandwiches with the remaining 4 slices of dressed and cheesed bread.
  5. Reduce the heat to medium and melt half of the butter in the skillet. Put 2 sandwiches in the skillet and cook, pressing down with a spatula, until the bottom is browned and crisp, 4 to 5 minutes. Carefully turn each sandwich over and cook until the second side is browned and crisp and the cheese is completely melted, another 4 minutes. Repeat with the remaining 2 sandwiches and serve immediately.
Cookbook photo

photo by: Chelsie Craig

Adapted from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez (Clarkson Potter). Copyright © 2015.

Purchase the cookbook here.