St. Patrick's Reuben Stack
St. Patrick's Reuben Stack
If you like Reuben sandwiches, you'll love this no-fry version that uses puff pastry shells instead of bread...it puts an elegant spin on this tasty pub favorite.
- Prep: 20 minutes
- Cook: 5 minutes
- Bake: 5 minutes
- Serves: 6
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Tip
Previous tipPlace 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.
Shells recipe
Puff Pastry Shells
Recipe
Ingredients
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1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
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12 thin slices corned beef or pastrami (about 8 ounces)
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2 tbsp. Dijon-style mustard
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1/3 cup prepared sauerkraut, drained
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3 thin slices Swiss cheese, cut in half and folded in half
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Thousand Island salad dressing (optional)
Directions
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Prepare the pastry shells according to the package directions.
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Place 2 slices corned beef into each pastry shell. Top each with 1 teaspoon mustard, 1 tablespoon sauerkraut and 1 piece cheese.
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Bake at 400°F. for 5 minutes or until the cheese is melted. Serve with the dressing, if desired.
Comments
Submitted by:
Karen M.
Date: 3/17/2009
"My family loves Reuben sandwiches so this is a fabulous idea for an appetizer!"