Reuben Stromboli
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This twist on a deli classic wraps all the savory goodness you love into one golden, sliceable delight.
Ingredients:
Image credit: Taste of Home
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 2/3 cup Thousand Island salad dressing, divided
- 3 tablespoons dill pickle relish
- 1/2 pound thinly sliced deli corned beef
- 1/2 pound thinly sliced deli pastrami
- 4 tablespoons spicy brown mustard
- 8 slices Swiss or fontina cheese
- 1-1/2 cups sauerkraut, rinsed and well drained
- 1 large egg white, lightly beaten
- 2 teaspoons caraway seeds or sesame seeds
- Set your oven to 400°F. Lightly dust your work surface with flour, then unfold the puff pastry. Roll it out into a 14x11-inch rectangle. Evenly spread ⅓ cup of dressing, leaving a ½-inch border around the edges. Scatter relish over the dressing, then layer with corned beef, pastrami, mustard, cheese, and sauerkraut. Tightly roll the pastry from the long side, like a jelly roll. Transfer it to a parchment-lined baking sheet, placing it seam-side down. Fold the ends under and press to secure.
- Lightly brush the pastry with egg white and sprinkle with caraway seeds. Make a few small slits on top for ventilation. Bake for 40-45 minutes, or until the pastry is golden brown and fully cooked. Allow it to rest for 10 minutes before slicing. Serve with extra dressing on the side.
