St. Patrick's Reuben Stack

Ah, yes, there's a wee bit o' the Irish in all of us, at least once a
year. Rather than making a long-cooking corned beef and cabbage dinner,
try this quick and easy twist on a Reuben sandwich. Good stuff!

*St. Patrick's Reuben Stack*
from Campbell's Kitchen

Prep Time: 20 min.
Cook Time: 5 min.
Bake Time: 5 min.

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
12 thin slices corned beef *or* pastrami (about 8 ounces)
2 tablespoons Dijon-style mustard
1/3 cup prepared sauerkraut, drained
3 thin slices Swiss cheese, cut in half and folded in half
Thousand Island salad dressing (optional)

1. Prepare the pastry shells according to the package directions.

2. Place *2* slices corned beef into *each* pastry shell. Top *each*
with *1 teaspoon* mustard, *1 tablespoon* sauerkraut and *1* piece cheese.

3. Bake at 400°F. for 5 minutes or until the cheese is melted. Serve
with the dressing, if desired.

Makes: 6 servings.

Kitchen Clip This dish is perfect pared with a spring salad. Toss
spring baby greens and sliced strawberries with a zesty bottled vinaigrette.
Received on Wed Mar 17 20:42:06 2010