What do sauerkraut, corned beef and Swiss cheese have in common? If you guessed a Reuben sandwich, give yourself an “A.”
That eclectic sandwich is one of my favorites when I go to eat lunch, which hasn’t happened since the pandemic took center stage in our lives. Two places that come to mind are Sickies Garage Burgers & Brews in East Grand Forks and Speedway 805 Bar and Grill in Grand Forks, although I’m sure there are other eating establishments that feature the sandwich on their menus.
A friend posted the following recipe on her Facebook page. I copied it with the thought of giving it a try one day, since we have a ton of sauerkraut, the result of a bumper cabbage crop in my garden. Well, that day came recently.
The recipe is a takeoff on the Reuben, sans the bread, instead using refrigerated crescent rolls. It was a delightful way to enjoy a well-liked sandwich without venturing out into the world of COVID-19.
2 8-ounce tubes refrigerated crescent rolls
½ pound corned beef
6 slices Swiss cheese
¾ cup sauerkraut
2 tablespoons melted butter
Caraway seeds (optional)
FOR RUSSIAN DRESSING:
¼ cup mayonnaise
1 tablespoon ketchup
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
1 teaspoon granulated sugar
¼ teaspoon paprika
Freshly ground black pepper
Preheat oven to 350 degrees. Grease a small baking sheet with cooking spray. Unroll 1 tube of crescent rolls onto pan and pinch seams together. Bake until lightly golden, 10 minutes.
Layer corned beef, Swiss and then sauerkraut on top of par-baked crescents. Top with second tube of crescent rolls and pinch seams and sides together. Brush with butter and sprinkle with salt and caraway seeds.
Bake until golden and dough is cooked through, 30 minutes more.
Meanwhile, make Russian dressing.
In a medium bowl, combine mayonnaise, ketchup, horseradish, Worcestershire sauce, sugar and paprika. Season with salt and pepper.
Cut Reuben into squares and serve with Russian dressing for dipping.
Yield: Serves 6.