Kiss the Cook: Roll a reuben as an easy appetizer option

Recently, my friend A.J. invited me to his annual “Root of all Evil” fall bash. We always have a great time.

Last year, I took some deviled eggs that were made hot and spicy with a jalapeno on top. They were a hit! I again wanted to come up with something different and creative.

I love Reuben sandwiches and thought maybe I could duplicate that taste with a simple appetizer. I created the recipe below and it went over very well.

The recipe below is super simple and easy to make. Anyone that enjoys Reuben sandwiches will love this roll. You can easy halve the recipe if you don’t want or need that many rolls. I used cold sauerkraut. Mine was homemade and canned. You do not have to heat the sauerkraut. Try this Reuben roll and enjoy.

Reuben Roll
Prep Time: 5 minutes
Ready in: 15 min
Yields: 48-60 bite size rolls

Ingredients:
1 lb. deli sliced corned beef (about 12 slices)
12 slices Lacy Swiss cheese
12 tbs. Thousand Island dressing
12-24 tbs. sauerkraut (as much as you want in the roll)
Directions:
1. Lay a slice of corned beef on a cutting board, place a slice of swiss cheese on top, spread the Thousand Islands dressing over the cheese, add your sauerkraut about 2” from one end of the corned beef/cheese the whole width across the slice.
2. Beginning rolling the meat over the sauerkraut and roll tight. Using a sharp knife, cut the roll into 1 ½” sections.
3. Place on a plate, share with friends and enjoy!