Baked Spinach Wrapped Reuben’s

Baked Spinach Wrapped Reuben’s

These baked spinach wrapped Reuben’s from St. Patrick’s Day leftovers just melt in your mouth. They are zesty, creamy and tangy made with thousand island dressing  & horseradish, melted Swiss cheese, thinly slice tomatoes and drained sauerkraut. They almost make you want to skip the bland corned beef and cabbage and call it a wrap! In this version of my thousand island dressing I add in prepared horseradish which compliments the corned beef so well, and I substitute 1/2 the mayo for Greek yogurt.  It’s quite good, in fact it would be a great addition to a turkey, roast beef or fish sandwich and it will keep nicely in the frig for several days. These baked spinach wrapped Reuben’s would be delicious with my baked Yukon potato fries and zucchini torta!

Ingredients for Thousand Island Dressing with Horseradish:
(makes 1 3/4 cup of sauce…keeps for several days in frig)

• 1/2 cup Greek yogurt
• 1/2 cup mayonnaise (Hellman’s)
• 1/2 cup ketchup
• 3 Tbsp prepared hosreradish (Inglehoffer cream style)
• 1/3 cup drained pickle relish
• 1/4 cup finely chopped green onions
• 1 Tbsp finely chopped fresh parsley
• 1 Tbsp fresh zested or grated spanish onion
• 1/2 Tsp Tabasco

Directions to Thousand Island with Horseradish:

1. Put all ingredients in a large bowl and whisk, set aside

Ingredients for Baked Spinach Wrapped Reuben’s – makes 4 Wraps:

• 2 cups thinly sliced and chopped leftover corned beef
• large spinach wraps
• 1 cup drained Boar’s Head Sauerkraut
• Swiss cheese slices
• 4 small tomatoes thinly sliced (with out juice and seeds)
• 1 recipe Thousand Island Dressing with Horseradish (above)

Directions for Baked Spinach Wrapped Reuben’s:

1. Pre-heat oven to 375º
2. Lay out 4 spinach wraps
3. Lay down 2-4 pieces of Swiss cheese as the base layer
4. Spread 3 Tbsp Thousand Island Dressing with Horseradish sauce all over each wrap, keeping sauce in 1″ from the edges
5. Put 3 or 4 slices of tomato down right across the middle
6. Sprinkle 1/2 cup corned beef next running across middle to bottom…closer to to the bottom edge of the circle
7. Add in 3 Tbsp drained sauerkraut to the middle of the wrap on top of the tomatoes
8. Fold in the sides and begin to roll up from the bottom
9. Place seem side down on cookie sheet and bake for 15 minutes
10. A tiny bit of the stuffing will be sizzling out at the ends but that’s ok
11. Use a spatula to remove spinach wrap and place on serving dish, cut in 1/2 and serve with the homemade thousand island dressing with horseradish and my baked Yukon potato fries and zucchini torta!