Reuben Roller Sandwich
Submitted by melbrimc
Reuben roller sandwich made with soft Armenian cracker bread spread with cream cheese, corned beef, pastrami, Swiss, sauerkraut, and Thousand Island, rolled jelly-roll style and sliced into pinwheels.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
15 minThis is a deli reuben reimagined as a pinwheel platter. The classic combo of corned beef, pastrami, Swiss cheese, sauerkraut, and Thousand Island dressing gets spread over soft Armenian lavash-style cracker bread, rolled tight, and chilled until firm enough to slice into elegant rounds. Great for game day spreads or anywhere a tray of finger food beats a stack of sandwiches.
The cream cheese is the workhorse here. It glues the layers together and seals the final roll so the sandwich holds its spiral when sliced. Leave the last 4 inches of bread covered only in cream cheese to act as a final adhesive band. The trick to keeping fillings from sliding out the end is to tuck them back under as you roll and keep tension steady. Don’t squeeze. The bread tears.
Pro Tips
- Soften the cracker bread sheet by microwaving for 20 seconds or wrapping it in a damp towel for 5 minutes. Dry sheets shatter rather than roll.
- Drain the sauerkraut hard. Wet kraut soaks into the cream cheese and turns the whole sandwich soggy by hour 6.
- Chill the rolled sandwich for at least 30 minutes before slicing. A cold filling holds its shape under a serrated knife.
- Use a serrated knife with a sawing motion. Pressing straight down compresses the spiral into oval blobs.
Variations
- Substitute soft flour tortillas for cracker bread sheets if your grocer doesn’t stock lavash.
- Swap Thousand Island for spicy Russian dressing for a sharper bite.
- Skip the corned beef and double the pastrami for a single-meat version with more peppery punch.
Ingredients
Directions
Bring bread to room temperature.
Cover entire round with cream cheese.
Layer ingredients on bread in order given leaving about 4 inches at one end covered with cream cheese only.
Beginning at the end covered with filling, roll the bread as tightly as possible jelly-roll fashion toward the end covered with cream cheese only.
Ingredients have a tendency to move down as you roll.
Just tuck them under and keep rolling.
The final roll with only the cream cheese acts as a seal.
Wrap sandwich in plastic wrap and refrigerate for later use, or slice and serve immediately.
Best when used within 48 hours.
To serve: Remove plastic wrap and slice sandwich into 12 pieces.
One serving is 3 sandwich rounds.
Makes 4 servings.
*Hye Roller cracker bread is a pliable sheet of soft cracker bread.
I’ve softened the cracker bread by putting it in the microwave for 20 seconds.
If you can’t find bread sheet, substitute softened flour tortillas.
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