- 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
- 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.
- 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.
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!
Reuben Fold-Overs
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.
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.
Ill need to look for those flatbreads:).
ReplyDelete