These hearty morsels—filled with corned beef, Swiss cheese, and homemade Russian Dressing in a toothsome puff pastry package—are a tea-size twist on the classic deli staple. A charming nod to Irish heritage is included with a subtle shamrock “puff ” visible on top.
Reuben Puff Pastry Sandwiches
Serves: 9
Ingredients
- 1 (17.3-ounce) package frozen puff pastry dough (2 sheets), slightly thawed but still firm
- 1 large egg
- 1 tablespoon water
- 3 tablespoons unsalted butter, softened
- 1 cup loosely packed spring mix lettuces
- 27 very thin slices deli-style corned beef
- 9 thin slices baby Swiss cheese
- 6 tablespoons sauerkraut, well-drained and blotted dry
- Russian Dressing (recipe follows)
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- On a lightly floured cutting surface, unfold puff pastry dough. Using a sharp knife, cut 9 (approximately 2 1⁄2x1 1⁄2-inch) rectangles from dough. Place rectangles on prepared baking sheet.
- Using a rolling pin, roll out remaining dough to flatten. Using a very small (1 1⁄4-inch) shamrock-shaped cutter, cut shapes from dough.
- In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash. Using a pastry brush, spread egg wash over tops of rectangles. Place a shamrock shape on top of each rectangle. Brush tops of shamrock shapes with egg wash.
- Bake until pastry rectangles are puffed and deep golden brown, 13 to 15 minutes. Let cool completely on baking sheet.
- Using a sharp knife, carefully split each pastry rectangle in half horizontally. Store cooled pastry rectangles in an airtight container until ready to fill, and use within 3 hours for best texture.
- To assemble sandwiches, spread a thin layer of butter onto cut surface of bottom half of each pastry rectangle. (This will keep Russian Dressing from soaking into pastry.) Spread a layer of Russian Dressing over butter layer. Top dressing layer with spring mix lettuces; 2 to 3 corned beef slices, ruffling and gathering to fit; a cheese slice, trimming to fit pastry; and a thin layer of sauerkraut. Spread a thin layer of Russian dressing onto cut surface of top half of each pastry rectangle. Top sauerkraut layer with pastry rectangles, dressing side down, to make 9 sandwiches. Serve immediately.
Russian Dressing
Serves: approximately 1⁄2 cup
Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sour cream
- 2 tablespoons pickle relish, well-drained
- 1⁄2 tablespoon fresh lemon juice
- 1 teaspoon prepared creamy horseradish
- 1⁄8 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
Instructions
- In a small bowl, stir together mayonnaise, ketchup, sour cream, pickle relish, lemon juice, horseradish, salt, and pepper to combine. Store in a covered container in the refrigerator and use within a day.
