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Amy’s Rolled Reuben Sandwich


1/2 package (17.5 ounces) frozen puff pastry (1 sheet), thawed

3 tablespoons Dijon mustard

1/2 pound corned beef, thinly sliced or finely chopped

1 1/2 cups shredded Swiss cheese

1 cup sauerkraut, drained well

1 egg, beaten

1 tablespoon poppy seeds or sesame seeds or both (optional)

Thousand Island dressing (optional)


Preheat oven to 375 degrees. Roll out the pastry sheet a bit to form one big rectangle. Spread mustard over the pastry. Lay the corned beef, sauerkraut and cheese on top of the pastry. Roll up the pastry jellyroll fashion. Tuck the ends under and press to seal. Brush the beaten egg all over and sprinkle with poppy seeds. Bake for 25 to 40 minutes or until golden. Cut into 2 to 3 inch pieces and serve with Thousand Island dressing for dipping.

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