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Reuben Braid

Reuben Braid takes the usual ingredients of the reuben sandwich and wraps them in canned crescent roll dough to elevate a traditional St. Patrick's Day menu.
Course: Main Course
Cuisine: Irish
Keyword: ireland, Irish, sandwich, st. patricks, st. patty

Ingredients

  • 2 cans crescent rolls
  • 1 lb corned beef or pastrami lunch meat thinly sliced
  • 8 slices swiss cheese
  • 2 cups sauerkraut optional
  • Spray butter
  • Everything but the Bagel seasoning
  • Italian seasoning
  • Thousand Island Dressing optional

Instructions

  • Preheat oven to 400.
  • Open cans of crescent rolls and lay out on baking stone or sheet pan with wide/fat/long side of crescent rolls facing together.
  • Line up the triangles “on top” of each other making a colum of four rows, with points facing outward.
  • Repeat with second can of rolls. Try to fit both braids on the same baking stone if possible.
  • Press together seams of crescent rolls down the middle.
  • Layer on lunch meat, evenly between the two braids.
  • Top with sauerkraut.
  • Top with sliced cheese.
  • Wrap points of crescent rolls over sandwich ingredients. Wrapping in opposite directions to almost criss cross and join on top.
  • Spray with butter.
  • Sprinkle with seasonings.
  • Bake for 15-20 minutes. Checking for top to be toasted and bottom to be cooked through.
  • Slice with a pizza cutter and serve with dressing.