Chew on This | Corned Beef Reuben Bundles

I can hardly wait for St. Patrick's Day, not 'cause I'm Irish, but because I dearly love corned beef reubens and St. Patty's Day is my big opportunity to really indulge.   This year I have discovered a new delicious way to prepare my favorite sandwich and it's much more exciting than your everyday corned beef on rye.  

 

My version of a reuben is made with egg roll wraps.  I load those wrappers up with all the goodness and then I have the nerve to fry-yes, fry it up!  The corned beef becomes warm, the cheese is ooey gooey, and it's all surrounded by an awesome crunch!  Let me know what you think about my Reuben Bundles.

This is what you will need:

Corned beef, Swiss cheese, egg roll wraps, sauerkraut, thousand island dressing, mustard,
horseradish,  and oil.  Optional for you, but a must for me:  dill pickles.

First you will want to squeeze and drain all of the liquid from about 8oz. of sauerkraut.

 

Assemble all your ingredients...egg roll wraps, horseradish (or mustard or thousand island dressing) Swiss cheese, corned beef,  sauerkraut and a small dish of water.

Place an egg roll wrap on a clean surface, smear with your choice of horseradish, mustard, or thousand island dressing.  Top with Swiss cheese, then corned beef, sauerkraut, and finish

with another layer of Swiss cheese.

Have a small dish of water handy.  With your finger, take a drop of water and run it all around the edge of the wrap.  Bring opposite corners together and overlap slightly and press to seal.  Then bring another corner up to the center-it will look sorta like an envelope-and press.  Now take the remaining corner and bring it to the center and overlap it slightly and press to seal.

You have just made one darn good reuben bundle. Could it get any better?  Yes! 

Now we fry it!

Now drop this baby into hot oil and fry it up nice and crunchy, then drain.

Ta dahhhh....serve immediately, enjoy immediately.

Mimi

Here is the recipe:

Corned Beef Reuben Bundles

1 pound of corned beef

8 oz of Swiss cheese

8 oz sauerkraut, drained

1/2 cup thousand island dressing

1/2 cup mustard, or to taste

1/2 cup horseradish, or to taste 

oil to fry in, fry one at a time
small dish of water
Optional:  dill pickles

Drain 8 oz of sauerkraut until no liquid drips when you squeeze it.  Set out your ingredients

starting with the egg roll wraps, your choice of thousand island dressing, mustard, or horseradish, Swiss cheese, corned beef, sauerkraut.

Smear 1 generous teaspoon of horseradish, or mustard, or thousand island dressing down the center of the wrap.  Lay half of a piece of Swiss cheese in the center and top with corned beef, sauerkraut, and the other half of the cheese.

With your finger, take a drop of water and spread it around the edges of the wrap.  Join

opposite corners of the wrap  together in the center and press to seal.  Bring another corner

to the center and press.  (It will look sorta like an envelope).  Now bring the remaining corner to the center and press to seal.

Using a small skillet to which you have added oil, gently drop the bundle, seam side down,

into the hot oil.  Fry one bundle at a time as they tend to stick together.  When golden, flip

to finish the top.  Transfer to a warm oven and proceed with frying the rest of the bundles.

Serve very warm with your choice of thousand island dressing, mustard or horseradish.

And of course a few pickles, yum, yum, yum.