The Reuben is an American icon, sitting in the pantheon of sandwich greats like the French Dip, Muffuletta, and the Cheesesteak. While the origin of the Reuben is disputed, it’s hard to argue its deliciousness. The salty, savory & sour flavors of the corned beef, sauerkraut & swiss have made this a favorite in dives and restaurants all across America.
This recipe packs all the flavor of the sandwich into a simple to make savory roll. So whether you’re looking for a quick weeknight shareable snack, or want to line your stomach with a nice greasy base before binging on beer at St. Patrick’s day, I highly recommend giving these a try.
Prep: 10 minutes
Cooking: 15-20 minutes
What you’ll need:
- 2 cans (12 oz each) of crescent roll dough
- 6 oz of shredded swiss cheese
- 1 cup of sauerkraut
- ~Quarter-pound of corned beef
- 2 tbsp butter
- Mustard powder
- Black pepper
- Garlic powder
- Thousand island dressing for dipping
What you’ll do:
- Preheat the oven to 375
- Squeeze dry the sauerkraut with a paper towel. The drier you get it, the easier it will be to work with the dough. The wet sauerkraut makes it harder for the dough to stick.
- Shred the corned beef and season it with ½ tsp of mustard powder, and hearty pinches of black pepper, salt and garlic powder.
- Roll out the crescent roll dough. Add about a tablespoon of swiss cheese, a tablespoon of sauerkraut, and as much corned beef as you can.
- Roll up the stuffed rolls. If you can roll it up like an actual crescent roll, god bless you. I have neither the patience nor delicate hands to do so. So mine became deformed dough balls of different sizes. But it’s what’s on the inside that counts. And with cheese, corned beef, and sauerkraut, it’s going to taste great no matter what.
- Once you have them all stuffed and rolled, place them on a greased baking sheet. Melt the butter and brush it over each roll.
- Cook in the oven for about 15-20 minutes until golden brown.
While waiting for them to cool, feel free to heat up the thousand island in the microwave for dipping sauce. Best served with beer.