St. Patrick's Reuben Stack


If you like Reuben sandwiches, you'll love this no-fry version that uses puff pastry shells instead of puts an elegant spin on this tasty pub favorite.

  • Prep: 20 minutes
  • Cook: 5 minutes
  • Bake: 5 minutes
  • Serves: 6
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4 11



  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 12 slices (thin) deli corned beef or pastrami (about 8 ounces)

  • 2 tbsp. Dijon-style mustard

  • 1/3 cup prepared sauerkraut, drained

  • 3 thin slices Swiss cheese, cut in half and folded in half

  • 1/4 cup Thousand Island dressing (optional)


  1. 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 at 400°F. for 5 minutes or until the cheese is melted.  Serve with the dressing, if desired.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


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Submitted by:
Karen M.
Date: 3/17/2009

5 star rating

"My family loves Reuben sandwiches so this is a fabulous idea for an appetizer!"

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