"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Reuben Sandwich Roll Recipe

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This recipe for Reuben Sandwich Roll, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 oz. tube refrigerated Pizza crust dough (Pillsbury)
4 oz. sliced Corned Beef
8 oz. Sauerkraut, drained and squeezed dry
1 C. shredded Swiss Cheese
1/4 C. Thousand Island Dressing

Directions:
Directions:
Unroll pizza crust dough onto a baking sheet, or parchment paper lined cookie sheet. Using 1/2 of the corned beef, place a layer of corned beef across the dough, about 1/3 of the way down from a long side.
In a medium sized bowl combine the sauerkraut, Swiss cheese, and Thousand Island dressing. Spread the mixture over the corned beef. Using the remaining corned beef, top with another layer of corned beef.
Roll the dough along the long side, place seam side down on baking sheet.
Bake at 400 for 15 minutes, or until golden brown. Cool for 10 minutes. Cut into 1-inch slices.
Use Brown mustard or your favorite mustard as a condiment.

Personal Notes:
Personal Notes:
This is one of my favorites to serve along with hot German potato salad when celebrating Oktoberfest.

 

 

 

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