- 2 (8-oz.) tubes refrigerated crescent rolls
- 1/2 lb. corned beef
- 6 slices swiss cheese
- 3/4 c. sauerkraut
- 2 tbsp. melted butter
- Kosher salt
- Caraway seeds (optional)
- 1/4 c. mayonnaise
- 1 tbsp. ketchup
- 1 tbsp. horseradish
- 1 tsp. Worcestershire sauce
- 1 tsp. granulated sugar
- 1/4 tsp. paprika
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 350°.
- Grease a small baking sheet with cooking spray. Unroll 1 tube of crescent rolls onto pan and pinch seams together. Bake until lightly golden, 10 minutes.
- Layer corned beef, swiss, and then sauerkraut on top of par-baked crescents.
- Top with second tube of crescent rolls and pinch seams and sides together. Brush with butter and sprinkle with salt and caraway seeds.
- Bake until golden and dough is cooked through, 30 minutes more.
- Meanwhile, make Russian dressing: In a medium bowl, combine mayonnaise, ketchup, horseradish, worcestershire sauce, sugar, and paprika. Season with salt and pepper.
- Cut reuben into squares and serve with Russian dressing for dipping.
Over the years so many people kept telling me how good rueben sandwiches were but I had never had them as of November 2019. Found this recipe and I can’t say I haven’t had them anymore. Friend Cindy made this recipe and had Kenny bring me a sample. I was hooked! Yum Yum! I have now altered them for the kids too. No sauerkraut and I used different lunch meat and cheese for them. A huge hit and very simple and totally satisfying. I don’t care for the sauce but others like it so I kept it on here. ENJOY!
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