As soon as I saw this recipe on Spend with Pennies, I knew it was something I wanted to make for us. We love reuben sandwiches and we love croissants and I just knew that we would be really happy with these. I strongly suspect that the original recipe came from Pillsbury, but that is not where I found it. I did adapt it slightly to the kinds of ingredients which we have available to us here in the UK, but I have also included the North American ones in my recipe write up. ☺
its really quite a simple recipe. Refrigerated Croissant Rolls are spread with some Thousand Island Salad Dressing and then topped with corned beef (I used Pastrami, but you could also use salt beef), sauerkraut, and swiss cheese, and then rolled up and baked.
I brushed them with some melted butter and a seed/spice mix before baking for an extra little touch that worked really well. It added a bit of interest and tasted nice.
The baked rolls are served warm with more Thousand Island Dressing for dipping.
Oh boy but these were some good. We both really enjoyed them and I know they are something that I would not hesitate to make again.
They were simple and quick to make as well. Just my kind of food.
Makes 6 or 8
(Depending on if you are in America or the UK)
A delicious roll up sandwich I adapted from a recipe I found on Spend with Pennies.
1 package of refrigerated croissant rolls
6 – 8 TBS of Thousand Island Salad dressing
1/4 pound of thinly sliced corned beef (over here in the UK use salt beef or pastrami)
1/4 pound grated Swiss cheese (over here in the UK use grated Emmenthaler)
12 – 16 TBS sauerkraut, drained, rinsed and squeezed dry
2 TBS melted butter
1/2 tsp each caraway seeds and poppy seeds
1/4 tsp onion granules
1/4 tsp garlic granules
1/4 tsp paprika
Preheat the oven to 200*C/400*F/ gas mark 6 in the UK, 180*C/350*F/ gas mark 4 in America. Line a baking tray with baking parchment paper.
Unroll the croissant dough and cut it apart into triangles. Onto each triangle spread 1 TBS of Thousand Island dressing. Top this with a portion of the meat. Top the meat with 2 TBS of the sauerkraut, spreading it out evenly. Top with about 2 TBS of the cheese, again spreading it out evenly. Roll up the rolls, starting at long side. Place onto the baking sheet, leaving plenty of space in between.
Mix together the seeds, onion and garlic granules. Brush the top of each roll with some melted butter. Sprinkle with paprika and then with the seed mixture.
Bake for 13 to 15 minutes, until lightly browned.
Serve warm with extra Thousand Island Dressing for dipping if desired.
If you are looking for a nice light weeknight supper these would be perfect!
I bet you are wondering what this is. It's a lovely Bee's Wrap Sustainable Sandwich Wrap! Wrap your sandwich for lunch on the go. Build your sandwich, wrap and tie, then use the wrap as a placemat when you are eating. Perfect for grownups and children.
Bee's Wraps are made from beeswax, organic cotton, jojoba oil and tree resin. They are handwashable in cool water with dish soap.
Simply wash, rinse and then hang to dry. Fold and store for reuse. They will last for about a year with proper care.
Once wrapped, simply wrap the attached cord around and secure with the wooden button. Neat and tidy and your sandwich stays perfectly fresh!
Bee's Wraps are available individually as a reusable food wrap, or in a group of three popular sizes, small (7″ X 8″), medium (10″ X 11″), and large (13″ X 14″). They also come in a variety of colours and patterns. This one here is the Clover Print in Mimi's Purple. I love it!
A natural alternative to plastic wrap. Wrap cheese, half a lemon, cabbage, bread, or cover a bowl. Seal simply, using the warmth of your hands. They help to keep food fresh naturally, but are not recommended for use with meat.
Handmade in Vermont, Bee's Wraps are available as follows:
Many thanks to Eddingtons for sending me these to use. Eddingtons are purveryors and suppliers of quality kitchen merchandise. They pride themselves in finding fun, innovative and practical kitchen and housewares that are just that little bit different
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