while not traditional, americans have made the reuben sandwich synonymous with irish cuisine. so for a proper st. patrick’s day celebration in the states, corned beef + sauerkraut must be present. you could go the classic route, and pile the ingredients high between two pieces of rye bread. or you could go the “I’m throwing a party” route, and turn them into finger food. [If I have a vote: go for the latter! so much easier + cleaner to eat!].
the ingredients + instructions are quite simple ..
• corned beef | I used 1/2 lb and just got it from our grocery store’s deli counter.
• 1 can of sauerkraut | don’t be afraid.
• shredded swiss cheese.
• diced onion | I used 1/2 of a white onion.
• pillsbury grands crescent.
preheat oven to 350°. combine onion, corned beef, and sauerkraut in a saute pan. let heat approximately 5 minutes. unfold crescent dough. use two pieces to create a rectangle. [combine to get rid of perforations between]. place a spoonful, or two of our corned beef mixture. sprinkle with swiss cheese. fold over. pinch together the ends to create a seal. use the prongs of a fork around edges. place on baking sheet + into oven for 12-15 minutes, or until golden brown. top with a bit of swiss cheese. cut each rectangle in half prior to serving.
on a serving plate, be sure to include a ramekin of thousand island/russian dressing. they’re the same in my book. you can buy it at the store, follow this recipe I found here, or do what I did: throw into a bowl a little bit of mayo, a bit of ketchup, a spoonful of pickle relish, a dash of worcestershire sauce, and some cracked black pepper. stir. taste. adjust, if necessary. and you’re ready to serve.