Tag Archives: sandwich

Reuben Bundles

Leave a reply

1 8-ounce can sauerkraut, drained and snipped
¼ teaspoon caraway seed
½ of a 12-ounce can (1 cup) corned beef, chopped
½ cup shredded process Swiss cheese (2 ounces)
1 tablespoon snipped parsley
2 frankfurters, thinly sliced
¼ cup chopped dill pickle
½ cup mayonnaise or salad dressing
2 tablespoons chopped green pepper
1 tablespoon chopped pimiento
1 tablespoon sliced green onion
1 tablespoon chili sauce
2 packages (8 rolls each) refrigerated crescent rolls
½ cup shredded American cheese (2 ounces)

Combine sauerkraut and caraway seed; set aside. Combine corned beef, Swiss cheese, and parsley; set aside. Combine franks and dill pickle; set aside. Combine mayonnaise, green pepper, pimiento, green onion, and chili sauce; mix well. Set aside.

Unroll crescent roll dough; form into 8 6×3½-inch rectangles by pressing perforated edges together. Spoon some of the corned beef mixture or frank mixture on half of each rectangle; stop with the sauerkraut, mayonnaise mixture, and shredded American cheese. Fold over other half of dough; seal edges with tines of fork. Or shape as desired, sealing filling inside dough. Place on ungreased baking sheet. Bake in 425° oven about 10 minutes or till golden brown. Makes 8 sandwiches.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Liverwurst Bundles

Leave a reply

1 ½ cups rye flour
1 to 1 ⅓ cups all-purpose flour
1 package active dry yeast
1 ½ teaspoons caraway seed
¾ cup milk
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
1 egg
Prepared mustard
Prepared horseradish
1 8-ounce package liverwurst, cut in 8 slices
8 slices bacon, crisp-cooked, drained, and crumbled

In large mixer bowl combine 1 cup of the ryle flour, ⅓ cup of the all-purpose flour, yeast and caraway seed. In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°), stirring till shortening almost melts. Add to dry mixture; add egg. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in remaining rye flour and enough of the remaining all-purpose flour to make a moderately stiff dough. Knew on floured surface till smooth (8 to 10 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise till double (about 45 to 60 minutes).

Divide dough into 8 pieces. On lightly floured surface roll each piece into a 5-inch circle. Spread dough with mustard and horseradish to within ½ inch of edges. Place 1 slice of liverwurst on one-half of each circle of dough; top with onion slice and a little crumbled bacon. Fold dough to form a half-circle and seal edge with tines of fork. Place on greased baking sheet. Cover and let rise till almost double (about 30 minutes). Bake in 375° oven for 18-20 minutes. Coll the bundles on wire rack. Refrigerate. Serve chilled. (If desired, individually wrap cooled sandwiches in clear plastic wrap. Label; freeze.) Makes 8 sandwiches.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.