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
  • total: 25 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 12 slices (thin) deli 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
  • 1/4 cup Thousand Island 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.

Shells Recipe

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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