Reuben Rods Recipes

Steps:

• Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.

Steps:

• Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
• Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Steps:

• Preheat oven to 375 degrees.
• Grease cookie sheets.
• Finely chop the corned beef and mix with the sauerkraut, Swiss cheese and mustard.
• Place one sheet of phyllo on cutting board.
• (Make sure to keep the remaining phyllo sheets completely covered, so that they don't dry out).
• Lightly brush the phyllo sheet with olive oil.
• Spoon about 3 tablespoons of the meat/cheese mixture along the short side of the dough in a strip staying within about 1/2 inch of the edges.
• Pick up the side of the dough that has the meat/cheese strip and roll it up into a cylinder, folding in the sides as you are rolling.
• Place seam side down on the greased cookie sheet.
• Score crosswise to make 4 rods.
• (Score does not mean that you should cut all the way through the roll, but only through the top layers of phyllo).
• Repeat with remaining phyllo and filling.
• Brush rods with olive oil.
• Bake in preheated oven for 13-15 minutes until browned.
• Cut each roll into 4 rods.
• Serve warm.
• This appetizer can be made ahead and kept refrigerated until time to bake.
• Add a few extra minutes to baking time.

Steps:

• Preheat Foreman Grill/Panini maker/grill pan.
• Microwave sauerkraut for 1 minute in the microwave.
• Spray one side of each slice of bread with spray butter (or spread with margarine.) This will be the outsides.
• Layer bread with sauerkraut, meat, & cheese, top with other slice of bread.
• Grill until cheese in nice & melty-goes great with a dill pickle!

Steps:

• In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. , Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.

Steps:

• Slice corned beef into ribbons (I roll a few pieces up like a cigar and make thin slices).
• Combine cheese, sliced beef and kraut in a bowl.
• Place approx 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
• To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
• To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crisy, drain on paper towels.