It’s as good as a reuben sandwich.
It’s in a casserole.
It warms up the second go-round just as good.
I am serious.
- 1/2 box of puffed pastry
- 4-6 slices of a rye bread
- slices of baby swiss, about a dozen
- 1 lb of corned beef from the deli
- about 1/2 – 2/3 c of thousand island dressing
- 1 can or jar (15 oz) of sauerkraut, rinsed and squeezed dry
- Use a casserole either 9 x 11 or 10 x 10 (the 10 x 10 works best because the sheet of puffed pastry fits perfectly
- Butter the casserole dish.
- Lightly toast some rye bread, then butter one side and lay buttered side down, covering the bottom of the casserole. Cut to fit if you need to and it doesn’t have to be perfectly covered.
- Lay on a layer of swiss cheese slices
- Layer on the corned beef.
- Slather on a decent amount of the thousand island dressing
- Scatter the sauerkraut over the top.
- Add another layer of cheese.
- Top with the puffed pastry.
- Brush the top with either egg, milk, or butter.
- Place in a 375° and bake until the puffed pastry has risen and browned and you can hear some bubbling inside, about 30 minutes or so.
NOTES: This is commonly made with all puffed pastry or crescent rolls (2). I liked the idea of incorporating the rye bread. Serves up nice with some potato type salad.
SOURCE: Sherry Peyton
OVEN TIME: 30 minutes +