We have spent the last few days just enjoying each other's company, playing games together, and eating some tasty food. Nothing too complicated because, if you only see your grandchildren once or twice a year, you don't really want to spend the whole time in the kitchen slaving over a hot stove.
Quick and easy is the order of the day and preferred above anything else!
Things like these delicious hot Reuben Fold-Over Sandwiches are perfect. Not only are they quick and easy to make, but the grandkids can help to put them together as well. You can also customize them so that they can fill them with just what they like or don't like.
Myself, I want the whole shebang, tangy sauerkraut, smoky pastrami, gooey cheese and creamy Thousand Island Dressing. Some of the grands only want the meat and cheese, no sauerkraut please, or sauce for that matter. Others want only the cheese. Some just want a hot dog. You just have to laugh and give them a hug and celebrate the wonderful creature that they are! Grands are there to spoil when you can, and it's completely okay.
With something as simple as this tasty sandwich, it doesn't matter one iota!! Not a lot of effort, very few ingredients, and not a lot of time or special equipment required. These are a WIN for everyone!
WHAT YOU NEED TO MAKE REUBEN FOLD-OVERS
There is nothing too complicated in these sandwiches. Simple bread, simple filling, simply put together.
- 6 smallish flat breads, folded in half (or 6 pita pockets)
- 6 TBS Thousand Island Salad Dressing
- 1 pound thinly sliced Pastrami
- 6 heaped dessertspoons of sauerkraut, well drained
- 6 slices Swiss Cheese
- softened butter
- parsley flakes
The flat breads I used for these are about 6 to 8-inches long, and are quite pliable, which enables them to be folded in half without them breaking. Likewise Pita Pockets should not be much larger than that. Cut in half you should get two nicely sized pita pockets to stuff.
You can easily make your own Thousand Island dressing. I make my own using mayo (3/4 cup), tomato ketchup (3 TBS), 2 TBS sweet pickle relish, 1 TBS lemon juice (or white vinegar) and some seasoning. (I use seasoning salt.) Easy peasy.
I used pastrami, but you could also use Montreal Smoked Meat, or corned beef. There is no need to heat it before adding it to the sandwich filling.
Use a good quality bagged or jarred sauerkraut and drain it well before adding it to the sandwich.
You can use any brand of Swiss Cheese. I used Jarlsberg which has a lovely flavor. Any good melting cheese would work, but a Swiss cheese is traditional in a Reuben type of sandwich.
HOW TO MAKE REUBEN FOLD-OVER SANDWICHES
These are simple to make. Children often like to help make these, and with the exception of putting them into the oven and taking them out, they are quite safe to make.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow baking dish large enough to hold all the flatbreads in one layer.
- Carefully fold the flatbreads in half, taking care that they don't split.
- Divide the sliced pastrami between the flatbreads, tucking it into the folds. Layer on the sauerkraut and cheese slices (folded in half diagonally). Drizzle on some Thousand Island dressing.
- Place the fold overs into the baking dish in a single layer. Brush the top of each with some softened butter and sprinkle with some parsley flakes. Cover the dish with some aluminum foil
- Bake in the preheated oven for 10 to 15 minutes, until everything is heated through and the cheese has melted. Serve hot.
Notes
If you are using Pita Pocket breads, you might get away with using 3 medium sized pocket breads, cut in half across the middle. Just cut in half and open up the pockets. Stuff the pastrami inside along with the sauerkraut, cheese and a drizzle of Thousand Island dressing, dividing it equally amongst each pocket bread. Brush the outsides with the butter and proceed as above.
HINTS AND TIPS FOR PERFECT HOT SANDWICHES
A few essential hints and tips to help you turn ANY hot sandwich into a delicious sandwich!
- Bread is the most important part. Make sure you choose the right type of bread for the sandwich you want to make. Sturdier fillings require a sturdy, heartier bread to hold up to the filling without it falling apart. A light filling will work well in a much lighter bread.
- Bread flavor is also an essential part. Sourdough, pumpernickel, rye, brioche, seeded, whole wheat, white, pocket breads, etc. Choose a bread with a flavor that will highlight and mesh well with the filling you have chosen.
- Make sure both the filling and the breads are hot when you go to serve them. There is nothing worse than a hot sandwich that is still cold in the middle. Any cheese added should be melted through. That is generally a good indicator of how hot the sandwich is in the center.
- Fill any sandwich you make generously. Don't be chintzy with the filling. A sandwich worth eating is always filled amply and to the edge.
- Layer everything in the right order. You will want to put anything which is sticky such as cheese on the top or bottom of the sandwich so that it can melt down through the other fillings and help to hold everything together.
A FEW OTHER HOT SANDWICHES WHICH YOU MIGHT ENJOY
HOT HAM AND CHEESE BUNS - Fresh poppyseed Kaiser rolls brushed with a honey mustard butter and filled with plenty of deli ham, Swiss cheese, caramelized onions and crispy bacon! Amounts are for one sandwich but are easily multiplied to make as many as you have guests! These really are very easy to make. Probably the most time-consuming part is the caramelizing of the onions. If you are not keen you can always leave them out, but I highly recommend you do make them as they really add to the deliciousness of this tasty sandwich!
SOUTH CAROLINA BIRD DOG SANDWICHES - This delicious sandwich is the perfect marriage of bacon, chicken tenders, cheese and honey mustard. Or, as I have also seen it described, the perfect option for those who don't like hot dogs! I can't imagine not liking hotdogs myself, but it takes all kinds! The original sandwich comes from a restaurant in Anderson, South Carolina called Daddy Rabbitt's over 25 years ago. That original diner is no longer in operation, but the sandwich lives on!
HOT ITALIAN HOAGIES - I wish I could tell you how many times I have made these delicious hot sandwiches. They were something I used to make for the Missionaries when they would come for supper in the U.K. A little taste of home. They are quick and very simple to make. As easy as layering simple ingredients into split fresh buns and baking in the oven. The sub buns are spread with a parmesan garlic butter before laying with a selection of Italian Cold Cuts, spicy pickles and some cheese. Baked in the oven until everything is heated through and the cheese all melty, nothing goes down better! These are quite simply fabulous!
Yield: 6 sandwiches
Reuben Fold-Overs
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Pastrami, sauerkraut, Swiss cheese and Thousand Island Dressing all tucked into a tasty Folded Flat Bread. Quick, easy, delicious. If you can't get the smaller flatbreads, feel free to use Pita Pocket breads. What's not to love!
Ingredients
- 6 smallish flat breads, folded in half (or 6 pita pockets)
- 6 TBS Thousand Island Salad Dressing
- 1 pound thinly sliced Pastrami
- 6 heaped dessertspoons of sauerkraut, well drained
- 6 slices Swiss Cheese
- softened butter
- parsley flakes
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow baking dish large enough to hold all the flatbreads in one layer.
- Carefully fold the flatbreads in half, taking care that they don't split.
- Divide the sliced pastrami between the flatbreads, tucking it into the folds. Layer on the sauerkraut and cheese slices (folded in half diagonally). Drizzle on some Thousand Island dressing.
- Place the foldovers into the baking dish in a single layer. Brush the top of each with some softened butter and sprinkle with some parsley flakes. Cover the dish with some aluminium foil
- Bake in the preheated oven for 10 to 15 minutes, until everything is heated through and the cheese has melted. Serve hot.
Notes
If you are using Pita Pocket breads, you might get away with using 3 medium sized pocket breads, cut in half across the middle. Just cut in half and open up the pockets. Stuff the pastrami inside along with the sauerkraut, cheese and a drizzle of Thousand Island dressing, dividing it equally amongst each pocket bread. Brush the outsides with the butter and proceed as above.
All rights reserved The English Kitchen
Now THATS what I call a tasty mouthful!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/following me on Grow? You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Ill need to look for those flatbreads:).
ReplyDelete