Reuben Pinwheels
6 years ago
One of my ladies groups met at my house. It's October. It's Oktoberfest season! Our food was themed accordingly! For my contribution I made Reuben pinwheels. The ladies pronounced them good. I'm not a fan of pinwheels -- I think only Mexican ingredients belong in a flour tortilla -- but that's me! They were all eaten up!
Reuben Pinwheels
Reuben Sandwich Pinwheels
5 soft flour torillas
8 oz. cream cheese
1 c. shredded Swiss cheese
1/4 c. Russian dressing
15 thin sliced corned beef (I used deli beef)
1/4 c. sauerkraut, drained and squeezed dry
With a mixer, mix cream cheese, Swiss cheese and Russian dressing until creamy and spreadable.
Lay out tortillas and spread 1/5 of the cream cheese mix on each tortilla.
Evenly top each with 3 slices of corned beef.
Evenly top with 1/5 of the sauerkraut.
Roll up tortillas. Not too tightly. Refrigerate at least 1 hour.
Slice logs into 1/2 inch pinwheels (discard the end pieces).
Plate, cover with plastic wrap and refrigerate until ready to serve.
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6 years agolast modified: 6 years agoRelated Discussions
The appetizers...
Comments (72)Annie, how is the search for appatizers for the wedding going? Here's a couple more suggestions for you. How about tiny meatloaves made in mini muffin pans? Or Sauerkraut balls. This was my MIL's recipe for them. Sauerkraut Balls 8 slices b acon 1/2 c. fineluy chopped onion 1 clove garlic, minced (not in my house with my allergies!) 1 can (16-oz.) sauerkraut, drained (I use bagged) 1/2 c. mashed potatoes 1 T parsley 1 1/2 c finely crushed corn flakes 2 eggs beaten Oil Fry bacon in large skillet crisp, drain & crumble. Pour off all but 2 T. fat. Add onions & garlic to fat in skillet. Cook & stir until onion is tender. Remove from heat, stir in bacon, sauerkraut, mashed potatoes & parsley. Drop by rounded teaspoonful onto waxed paper lined baking sheet. Gently form ball shapes. Cover with waxed paper or plastic wrap, refrigerate until firm or overnite. Dip sauerkraut balls in eggs. Roll in cereal. Heat oil to 375° F., fry until golden brown about 1/2 min. Drain on paper toweling. Serve hot. Can be fried 24 hours in advance and reheat in 400°F. oven about 10 minutes. We make a bunch and freeze them after they are fried. Just thaw and heat in an electric roaster. Don't ask how many the recipe makes! I have no idea! Tami...See MoreHow old does a dish have to be to be considered 'Retro'?
Comments (34)ruthanna, it's the texture. I don't care what you put in gelatin, I cannot swallow the stuff. It's like the gelatinous goo in pie filling, I just can't stand the way it feels in my mouth. It is (and I repeat myself) icky. LOL I still love shrimp cocktail, it's how I first ate shrimp, after I got over the fact that it looked like grub worms. I still like it best just boiled and cold, with cocktail sauce. Teresa, grits and polenta and mush. They're all mush to me, LOL. As for pimento cheese, there was a company called "Price's" that sold pimento cheese spread here like crazy, everyone bought it for parties. Suddenly, it was gone. And now, 15 years or so later, it's back and everyone is buying it for parties again, that's why I dubbed it "retro". I've never gone to a cocktail party and I don't even particularly like cheese, but every party I've ever gone to there's been a plate of cheese and crackers. Sometimes the crackers were Ritz and saltines, more often they were better, like Carr's, and occasionally they were homemade. I always kind of liked the crackers. Crostini is too difficult to handle, they are never small enough to be less than 3 or 4 bites, they are usually crunchy and topped with something messy and if you don't have a plate and you're juggling a drink of anything in one hand you're dripping the topping and the crumbs everywhere. I've learned that if I don't have two hands empty when someone offers me a slice of crunchy bread with a slice of tomato, a piece of mozzarella and a smear of pesto, I decline with thanks. Does anyone remember those little square "cocktail rye" loaves of slices? I still like one of those with a sliver of Dubliner, my one concession to the cheese world! Annie...See MoreSuperbowl treats
Comments (12)Darlene, I also like to make "puffs" and fill them with different things. Ann T makes gougere, which led me to think of making cheese choux dough. I also make a rye based cream puff and fill them with cream cheese and corned beef for a Rueben type filling. I've made them with seafood salad, BBQ'd chicken, anything that will fit into the small "puffs". I make them small, just a couple of bites, so the filling isn't running all over. Another small finger type sandwich is sweet potato biscuits with a sliver of ham, very yummy and just a couple of bites which can be eaten while watching the game and they aren't very messy. When making the cheese puffs (La Gougere) you can make small puffs instead of the big one and bake for less time. Reuben Puffs 1 cup water 1/2 cup butter, cubed 1/2 cup all-purpose flour 1/2 cup rye flour 2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/4 teaspoon salt 4 eggs Caraway seeds CORNED BEEF FILLING: 2 packages (8 ounces each) cream cheese, softened 2 packages (2 ounces each) thinly sliced deli corned beef, chopped 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons minced chives 2 tablespoons diced onion 1 teaspoon spicy brown or horseradish mustard 1/8 teaspoon garlic powder 10 small pimiento-stuffed olives, chopped In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400ð for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate or eat immediately. Makes 4 dozen La Gougere Ann T La Gougere ========== 1 cup water (or half milk/half water) 1/3 cup butter 1/2 teaspoon salt fresh grated nutmeg cayenne pepper 1 cup flour 4 eggs 1 tablespoon Dijon Mustard 1 cup gruyere cheese 1 tsp milk extra cheese for top Bring the water/milk to a boil and add butter. When butter has melted remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and stir vigorously with a big wooden spoon. The mixture should come away from the sides of the pan and form a ball. Place mixture in the bowl of a large mixer and add one egg at a time beating well, After you add last egg continue to beat well. Mixture will be shiny. Add Dijon mustard and taste for seasoning. Adjust to your taste. Add coarsely grated cheese. Butter a large cookie sheet and flour. Draw a small circle in the flour (about 2 inches wide) and proceed to drop the dough by tablespoon full around the outside of this hole, making a ring, or a crown. Dough......See MoreHelp with a sandwich idea
Comments (15)Cold grilled vegetables (bell pepper, onion, eggplant, squash, carrot--being sure that the carrot and eggplant are cooked all the way through) with soft white goat cheese spread on the bread is a favorite of mine. That would also do well in a roll up or wrap. You could do a version of tortilla pinwheels vegetarian as well with some kind of soft cheese and thinly sliced vegetables. I don't like tofu in sandwiches, but if you do want to go vegan, you could do tempeh or seitan. Really good nut cheeses are expensive...but really good. They're mostly fat, so should be paired with more nutritious foods. Most other vegetarian sandwiches I've made or had are either variations of egg or cheese sandwiches, or are lighter and more like proper tea sandwiches, such as cucumber or watercress with butter. The exception is bean spread. You can make other bean purees besides hummus. Pintos with sweet red bell peppers and seasonings is excellent, and good with a dry fresh cheese like cotija or feta and some crunchy veg....See More
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