Reuben Rolls

Last night was our monthly dive club meeting. At the February meeting we talked about having St. Patrick style food at our March meeting. Wednesday we decided (because we couldn’t remember what was decided at the Feb meeting…. woops!) we’d do Corned Beef and Cabbage. YUM! And let me say that Abug loved it too!

Anyway I was trying to figure out what to make that would also work as St. Paddy’s day food (or is it Patty’s? I think Paddy…. anyway)… Hubby really likes Reuben’s so why not Reuben rolls?

So here’s what you need:
6 Tortillas (I went with the spinach ones so it had the green color)
1 8oz pkg Cream Cheese
3 tsp Dijon mustard
1/4 tsp Horseradish
6 (2oz) pkgs Corned Beef
16 slices Swiss Cheese (I used the individually wrapped stuff and it had 16 slices. Really you’d want 18… but I used what I had)
1 Can Sauerkraut, drained.

Mix together the Cream Cheese, Dijon mustard and Horseradish. Spread evenly on the tortillas. Use one 2oz pkg Corned Beef per each tortilla. Spread evenly. Then 2-3 pieces of Swiss cheese on top of the Corned Beef. Finally drain the Sauerkraut and spread evenly between the 6 tortilla shells.

Roll each tortilla shell up, then slice off the ends. From there slice into 1-2″ slices. Refrigerate at least 30 minutes but over night gives the flavors more time to marry up.

Enjoy! (and boy were they good!)

Adapted from the original here