Sunday, August 9, 2015

Sandwiches for Dinner


Some nights when we are rushed or tired or just want a quick bite to eat, there's nothing better than a sandwich.  One of my favorite sandwiches is a Reuben.  Hot corned beef, sauerkraut and melty Swiss cheese.  Yummy!  I wanted to do a little twist on the Reuben, so I made these Reuben Rolls.  I thawed a sheet of puff pastry, wrapped all the goodies up inside, and baked it.  They were delicious!  And very easy too.  Even the Thousand Island dressing is easy to whip up. Enjoy!

REUBEN ROLLS
1 sheet of puff pastry, thawed
1 lb thin sliced corned beef
8 slices Swiss cheese
1 C sauerkraut
1 egg

FOR THE THOUSAND ISLAND:
1/2 C mayonnaise
2 T pickle relish
1 T sugar
1/4 C chili sauce
2 teaspoons onion powder
2 teaspoons garlic powder
Salt & pepper, to taste

Preheat the oven to 400 degrees.  Spray a sheet pan with nonstick cooking spray.  Roll the puff pastry out to about an 11 by 14 rectangle.  Cut the puff pastry into four equal rectangles.  Place one slice of cheese, 1/4 of the corned beef, 1/4 of the sauerkraut, and one more slice of cheese on each rectangle.  Fold the ends over and roll them up, being sure no filling shows through.  Place them seam-side down on the sheet pan.  Whisk the egg with a little water and brush the tops of the rolls.  Bake the rolls for 35-40 minutes or until the puff pastry is done through and golden brown. 

Whisk the Thousand Island ingredients together and chill until the rolls are ready.  Serve the rolls with the Thousand Island.

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