Dijon reuben en croute
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| ¼ | cup | Butter |
| 1 | can | (8 oz) well drained |
| Sauerkraut | ||
| ½ | cup | Grey poupon |
| 1 | teaspoon | Caraway seed |
| 8 | Sheets phyllo dough | |
| ½ | pounds | Thinly sliced corned beef |
| ¼ | pounds | Sliced swiss cheese |
| ¾ | cup | Sour cream |
Directions
In saucepan, over medium heat, cook onion in 1 Tbls. butter until tender. Stir in kraut, ¼ cup mustard & caraway seed. Melt remaining butter. Stack phyllo sheets, brushing with melted butter in between each layer. Top with layers of corned beef, cheese & kraut mixture to within 1" of edges. Roll up from long edge, jelly roll style, tucking in ends & brushing seams with butter. Place roll. seam side down on greased baking sheet. Cut slits on top of roll in 12 even sections, about ½" deep. Bake at 375 for 30-35 minutes or until golden brown.
To make sauce, blend remaining mustasrd & the sour cream. Slice roll & serve with sauce.
File