St. Patrick's Reuben Stack


St. Patrick's Reuben Stack

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.


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Preparation Time20 min

Cooking Time10 min


  • 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)


  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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