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St. Patrick's Reuben Stack

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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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Recipe

Ingredients

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

  • 12 thin slices 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

  • Thousand Island salad dressing (optional)

Directions

  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.

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Tip

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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