Every St. Patrick’s Day, we always look for a new and interesting way to put a twist on a Reuben sandwich. Taking all the ingredients of a Reuben and putting them in between two layers of crescent rolls is an easy way to make and eat this favorite.
Course Appetizer
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Servings 4
Author Sparkle Markets
Ingredients
Reuben Squares
8oztubes refrigerated crescent rolls
1lbsliced Swiss cheese
1lbthinly sliced deli corned beef
1cupsauerkrautdrained and squeezed dry
1/2cuphomemade thousand island dressing
2tbspmelted butter
1tbspcaraway seeds
Thousand Island Dressing
1cupmayonnaise
2tbspfinely chopped onion
2tbspketchup
2tbspsweet pickle relish
1tsplemon juice
1/2tsppaprika
1/4tspsalt
Instructions
Thousand Island Dressing
For the dressing, combine mayonnaise, onion, ketchup, relish, lemon juice, paprika and salt. Serve with Reuben squares.
Reuben Squares
Preheat oven to 375º. Unroll one of the crescent roll tubes and place the dough in the bottom of a 9x13-inch casserole dish and press together perforations. Poke holes in it with a fork and bake for 10 minutes.
Cover dough with half the Swiss cheese slices, then top with corned beef. Sprinkle sauerkraut over the corned beef and drizzle with ½ cup dressing. Place the remaining cheese slices over the dressing. Top with the second tube of a crescent roll dough, brush with butter and sprinkle with caraway seeds. Bake for 15 minutes or until the top is brown.