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St. Patrick's Reuben Stack

This image courtesy of campbellskitchen.com

If you're a fan of Reuben sandwiches, you'll love this no-fry version that uses puff pastry shells instead of bread. This St. Patrick's Reuben Stack from Pepperidge Farm puts a new twist on a pub favorite. Plus it's one of the easiest gourmet sandwich recipes you'll ever try.

Notes

Find more awesome Campbell's Kitchen recipes like this on our Campbell's profile page.

Serves6

Preparation Time20 min

Cooking Time10 min

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 12 thin slices corned beef or pastrami (about 8-ounces)
  • 2 tablespoons Dijon-style mustard
  • 1/3 cup prepared sauerkraut, drained
  • 3 thin slices Swiss cheese, cut in half and folded in half
  • Thousand Island salad dressing (optional)

Instructions

  1. Preheat oven to 400 degrees F. Prepare the pastry shells according to the package directions.
     
  2. Place 2 slices corned beef into each pastry shell. Top each with 1 teaspoon mustard, 1 tablespoon sauerkraut and 1 piece cheese.
     
  3. Bake for 5 minutes or until the cheese is melted. Serve with the dressing, if desired.
     

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What a great idea! These look like the perfect snack or appetizer. I love Reuben sandwiches, and this is a great miniature version of them. I can easily see making a batch for a party since I know they'd be a great hit. I'm used to Reubens on rye bread, and I might add a little bit of caraway seed to help mimic the flavor I've come to associate with them. This is definitely going on my must-make snack list.

OMG. I have to make for my Mom. I try and give her the recipies, and she gives me "the look"...this means make it for me. She LOVES Rubens.

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