Reuben Roulades

Savories from Harvest Moon Tea
Kale-Pecan Pesto and Turkey Tea Sandwiches (left) and Reuben Roulades (right). China pattern: Wedgwood Tonquin Ruby

These Reuben Roulades combine all the traditional flavors of a reuben sandwich—corned beef, sauerkraut, and Russian Dressing—rolled up in a roulade. Pictured with Kale-Pecan Pesto and Turkey Tea Sandwiches.

Reuben Roulades
Yield: 14 to 16 slices • Preparation: 25 minutes • Refrigerate: 30 minutes
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Ingredients
  1. 6 tablespoons cream cheese, softened
  2. 2 (9-inch) whole-wheat flour tortillas
  3. 8 slices deli-style corned beef
  4. 1 recipe Russian Dressing (recipe follows)
  5. ½ cup sauerkraut, well drained
Instructions
  1. Using an offset spatula, spread 3 tablespoons cream cheese in an even layer onto each tortilla. Arrange corned beef slices on top of cream-cheese layer. Spread Russian Dressing over corned beef. Arrange ¼ cup sauerkraut in a long row on each tortilla at end closest to you. Roll up tortillas firmly into cylinders, encasing ingredients and ending with seam side down. Wrap securely in plastic wrap, and refrigerate for at least 30 minutes.
  2. When ready to serve, unwrap roulades. Using a serrated knife, cut ends off each roulade to neaten. Cut roulades into ½-inch slices.
  3. Serve immediately.
TeaTime Magazine https://www.teatimemagazine.com/
Russian Dressing
Yield: ⅓ cup • Preparation: 5 minutes
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Ingredients
  1. ⅓ cup mayonnaise
  2. 2 tablespoons bottled chile sauce
  3. 1 tablespoon sweet pickle relish
  4. ⅛ teaspoon ground black pepper
Instructions
  1. In a small bowl, combine mayonnaise, chile sauce, relish, and pepper, stirring to blend. Cover, and refrigerate until needed, up to 3 days.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime September/October 2015

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