The Reuben Roll: A Delectable Deconstruction of a Deli Classic

There’s something undeniably comforting about the Reuben sandwich. That iconic meld of salty corned beef, tangy sauerkraut, gooey Swiss cheese, and creamy Thousand Island dressing, all hugged by perfectly grilled rye bread, is a culinary hug in sandwich form. For years, I’d toyed with the idea of a new presentation, a way to capture those beloved flavors in a format that felt both familiar and excitingly new. One blustery afternoon, with a hankering for that classic taste but a desire for something a little more elegant than a standard sandwich, the concept of the Reuben Roll was born. The aroma of the baking pastry, mingled with the distinct notes of deli meat and Swiss, filling my kitchen felt like a promise fulfilled – a delicious, portable, and utterly satisfying twist on a beloved favorite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Yield: 1 roll (serves 4)
• Dietary Type: Contains Dairy, Gluten

Ingredients

The beauty of this Reuben Roll lies in its straightforward yet flavorful components. We’re essentially deconstructing the classic sandwich and reassembling it in a delightful new package.

• 1 (17.25 ounce) package frozen puff pastry, thawed
• 1/2 cup Thousand Island dressing
• 1/2 lb pastrami, thinly sliced
• 1/2 lb Swiss cheese, thinly sliced
• 1 to 2 cups sauerkraut, well-drained and patted dry
• 1 egg, beaten (for egg wash)

A Note on Ingredients: Using good quality pastrami is key here; it’s the star alongside the cheese and sauerkraut. Ensure your sauerkraut is thoroughly drained to prevent a soggy pastry. Patting it dry with paper towels is a crucial step. For the puff pastry, make sure it’s fully thawed but still chilled when you’re ready to work with it. This makes it much easier to handle and roll.

Equipment Needed

You won’t need a vast array of specialized tools for this recipe, but a few essentials will make the process smoother:

• Baking sheet
• Parchment paper or a silicone baking mat (optional, for easier cleanup)
• Rolling pin
• Pastry brush

Instructions

Crafting these Reuben Rolls is a straightforward process that yields impressive results. The key is to work efficiently with the puff pastry to ensure a flaky, golden crust.

1. Prepare the Puff Pastry: Begin by carefully unfolding your thawed puff pastry sheets. If there are visible creases from the packaging, gently roll over them with a rolling pin to create a smooth, uniform surface. You want a clean canvas for your delicious filling.

2. Spread the Dressing: Evenly spread the Thousand Island dressing over the entire surface of the puff pastry sheet. This acts as both a binder and a flavor enhancer, ensuring every bite has that signature tangy creaminess.

3. Layer the Fillings: Now comes the exciting part – layering the classic Reuben components.

   • Pastrami: Arrange the thinly sliced pastrami evenly over the Thousand Island dressing, covering the entire surface of the pastry.
   • Swiss Cheese: Next, layer the slices of Swiss cheese on top of the pastrami. Ensure good coverage for that essential gooey melt.
   • Sauerkraut: Finally, distribute the well-drained and patted dry sauerkraut over the Swiss cheese. Try to create a relatively even layer to prevent any one section from being too wet or too dry.

4. Roll it Up: Starting from one of the longer edges, carefully and firmly roll up the puff pastry sheet, jellyroll fashion. Imagine you’re making a roulade or a Swiss roll. Aim for a snug roll, but don’t press so hard that you squeeze out the fillings.

5. Seal the Edges: Once rolled, you’ll need to seal the edges to keep all that deliciousness contained.

   • Egg Wash the Edges: Lightly brush the exposed edges of the puff pastry where the seam will be with a bit of the beaten egg.
   • Press to Seal: Gently press the long edge of the pastry firmly against the roll to seal it completely.
   • Tuck in the Ends: Carefully tuck in the short ends of the roll to create a neat, enclosed package. This prevents any filling from escaping during baking.

6. Prepare for Baking:

   • Egg Wash the Exterior: Brush the entire exterior of the rolled pastry with the remaining beaten egg. This will give your Reuben Rolls a beautiful golden-brown sheen and a slightly crispier crust.
   • Place on Baking Sheet: Transfer the rolled pastry onto a sprayed baking sheet. If you have one, lining the baking sheet with parchment paper or a silicone baking mat will make cleanup a breeze.

7. Bake to Perfection: Bake, uncovered, in a preheated oven at 350 degrees Fahrenheit for 40 minutes. Keep an eye on it during the last 10-15 minutes. You’re looking for a deeply golden-brown, puffed, and flaky exterior. If it starts to brown too quickly, you can loosely tent it with aluminum foil.

Expert Tips & Tricks

To elevate your Reuben Rolls from good to absolutely spectacular, consider these chef-tested insights:

• Drain That Sauerkraut! I can’t stress this enough. Excess moisture is the enemy of flaky pastry. Squeeze it out thoroughly with your hands or wrap it in a clean kitchen towel or paper towels and press firmly.
• Chill is Your Friend: If your puff pastry becomes too warm and sticky while you’re working with it, pop it back in the refrigerator for 10-15 minutes. This will firm it up and make it easier to handle, resulting in a better roll and a flakier bake.
• Even Thickness is Key: For consistent cooking and a beautiful presentation, try to get your pastrami and Swiss cheese slices as evenly distributed as possible. This ensures the heat penetrates uniformly.
• Don’t Be Afraid of the Egg Wash: The egg wash is more than just for color; it contributes to a beautifully crisp and golden crust. Make sure to get an even coating over the entire surface of the roll.

Serving & Storage Suggestions

These Reuben Rolls are best served warm, straight from the oven, when the pastry is at its flakiest and the cheese is perfectly melted. They are fantastic as an appetizer, a substantial snack, or even a light lunch.

• Serving: Allow the roll to rest for a few minutes after baking before slicing. This helps the filling set slightly and makes for cleaner cuts. Use a sharp serrated knife to slice the roll into thick portions, approximately 1 to 1.5 inches wide. Serve them on their own, or with an extra side of Thousand Island dressing for dipping.
• Storage: Leftover Reuben Rolls can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 300 degrees Fahrenheit for about 10-15 minutes, or until warmed through and the pastry is crisped up again. Microwaving is not recommended, as it will make the pastry soggy.

Nutritional Information

Here’s an approximate nutritional breakdown for these delightful Reuben Rolls. Please note that these values are estimates and can vary based on specific ingredient brands and exact portioning.

Nutrient	Amount per Serving	% Daily Value
Calories	775 kcal	–
Total Fat	55 g	83%
Saturated Fat	20 g	97%
Cholesterol	151 mg	50%
Sodium	1279 mg	53%
Total Carbohydrate	37 g	12%
Dietary Fiber	2 g	8%
Sugars	7 g	26%
Protein	34 g	68%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While the classic Reuben combination is hard to beat, feel free to explore these variations:

• Corned Beef: For a more traditional Reuben flavor profile, you can substitute the pastrami with thinly sliced corned beef.
• Different Cheese: If Swiss isn’t your favorite, try using Provolone or even a sharp cheddar for a different flavor dimension.
• Spicy Kick: Add a pinch of red pepper flakes to the Thousand Island dressing or a few slices of pickled jalapeños on top of the cheese for a touch of heat.
• Caramelized Onions: For an added layer of sweetness and depth, try adding a layer of thinly sliced and caramelized onions on top of the pastrami.

FAQs

Q: Can I make these Reuben Rolls ahead of time?
A: You can assemble the rolls and refrigerate them for up to a few hours before baking. However, for the best flaky pastry texture, it’s ideal to bake them fresh.

Q: My puff pastry is tearing. What should I do?
A: Ensure your puff pastry is properly thawed but still chilled. Work gently and if it starts to tear, try to patch it with small pieces of pastry or press the filling gently to hold it in place.

Q: How can I make sure the inside is cooked through but the outside doesn’t burn?
A: The 350°F temperature and 40-minute bake time are usually perfect. If you find the top is browning too quickly, loosely tent the roll with aluminum foil for the remainder of the baking time.

Q: Is it necessary to use Thousand Island dressing?
A: While Thousand Island is classic, a good quality Russian dressing or even a creamy Dijon mustard can be used as a substitute, though the flavor profile will change.

Q: Can I freeze these Reuben Rolls?
A: It’s best not to freeze the assembled and baked rolls, as the pastry can become soggy upon thawing. If you want to prepare ahead, assemble them and freeze them unbaked. Thaw overnight in the refrigerator and then bake as directed.

Final Thoughts

There’s a certain magic in transforming a beloved classic into something new. These Reuben Rolls are a testament to that. They capture all the beloved elements of a traditional Reuben – the savory pastrami, the tangy sauerkraut, the nutty Swiss, and that signature creamy dressing – all encased in a golden, flaky puff pastry shell. They’re incredibly satisfying to make and even more so to devour. Whether you’re serving them at a party, enjoying them as a comforting snack, or packing them for a delightful lunch, these Reuben Rolls are sure to become a favorite. I encourage you to give them a try, savor each bite, and perhaps even share your own delightful experiences with them!