The Reuben Roll

Corned beef, sauerkraut, and creamy fontina cheese baked in a puff pastry roll, ​and served with Thousand Island Dressing for dipping.

When I go to a restaurant for lunch, I don’t usually order a sandwich. I want something I wouldn’t make at home. But when I do order a sandwich, it’ll be a reuben sandwich. I love the combination of the gooey cheese, tart sauerkraut, salty corned beef, and sweet Thousand Island Dressing.   

It’s like my mouth is being jerked back and forth. Oooh, sour. Wait, salty. Mmm, creamy. Yes, sweet. Yum. Yum!

So, I thought I’d make a new version of the reuben. Instead of making a slider or little triangles of sandwiches, I was thinking egg roll or maybe a wrap. Then that idea turned into a puff pastry roll because it was more like bread, but lighter.

Lindsay’s college roomie was visiting her, so I had new blood to subject to a taste test, which is good because new taste buds have different opinions. The Reuben Rolls passed the test with some…oh my gosh…really, really good… and Mom, you better make these again. I agreed.

These are light and not as heavy as a regular sandwich…a perfect appie. The buttery puff pastry only adds to the richness of a reuben. And because it’s in the shape of a roll, it’s easy to dip in the thousand island dressing. Love sauerkraut? Add more. Love cheese? Add more. If you love a Reuben sandwich, you have to  give this a try. It won't disappoint.

Makes 12

• 1 box of puff pastry sheets (I used Pepperidge Farm)
• About 4 oz. of semi-soft cheese (I used Fontina)
• 12 pieces of thin sliced corned beef
• About 1½ cups of sauerkraut, drained and squeezed
• 1 egg
• Thousand Island Dressing for dipping

Open up the thawed puff pastry sheets and cut along the fold lines to make three pieces. Cut each strip in half and roll out to a 4x6 inch piece.

Roll up the corned beef and place along the center of the pastry, leaving about a half inch clear on each end. Place a strip on cheese on top of the beef. Spread some sauerkraut over the cheese.

Beat the egg. Wet the two short sides and the long edge away from you. Roll the pastry into a loaf with the seam side down. Press a fork on the ends to seal. Brush the tops with the egg wash. Cut two slits on top to let out steam.

Bake on parchment paper at 400 degrees for 15 to 20 minutes, or until nicely browned. Cut the rolls in half and serve with Thousand Island Dressing for dipping.