Appetizers ·
Peperoncino Garlic Crush olive oil ·
Pyramid Flake salt ·
SELECT Medium olive oil ·
Soups and Breads ·
Sriracha ·
Reuben Melt
Reuben Melt
5 minutes
45 minutes
Appetizers
Ingredients
- 3 tablespoons Fustini's Medium SELECT olive oil, divided
- 2 (8-oz.) tubes refrigerated crescent rolls
- 1/2 lb. corned beef
- 6 slices Swiss cheese
- 1 cup sauerkraut
- Pyramid Flake salt
- Caraway seeds (optional)
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Fustini's Peperoncino Garlic olive oil
- 1/4 teaspoon paprika
- Kosher salt & freshly ground black pepper
Directions
- Preheat oven to 350°,. Brush a small baking sheet with 1 tablespoon of olive oil. Unroll 1 tube of crescent rolls onto the pan and pinch the seams together. Bake until lightly golden, 10 minutes.
- Layer corned beef, swiss, and then sauerkraut on top of par-baked crescents. Top with a second tube of crescent rolls and pinch seams and sides together. Brush with butter and sprinkle with salt and caraway seeds (if using). Bake until golden and dough is cooked through, 30 minutes more.
- Meanwhile, make the dressing: In a medium bowl, combine all ingredients until blended. Cut Reuben into squares and serve with Russian dressing for dipping.
Leave a comment