For the spirit of St. Patricks Day, we decided to make something that possibly originated in Nebraska… BUT there’s booze & corned beef involved so that’s gotta count for something. The beauty behind this recipe involves using marble rye bread as the crust. Get your gallbladders removed and those stents to work because this is one dish that is not for the faint of heart.
100 Calories Per Roil
Makes 12 Rolls
Prep: 10 minutes
Freeze: 30 minutes
Fry @ 350°F: 2-4 minutes
- 12 Slices Deli Corned Beef
- 6 Slices Swiss Cheese
- 6 Slices Marble Rye Bread
- 12 Tbsp Sauerkraut
- 1-1/4 Cup Flour
- ½ Cup Cornstarch
- 2 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- 1 Can Beer
- Layout your Deli-Sliced Corned Beef with half a slice of cheese and roughly 1 Tbsp of sauerkraut.
- Once you've rolled at least 12 of these up, put them in the freezer on non-stick surface (parchment paper) for about 30 minutes to firm up. This will keep the rolls from unrolling.
- During this 30 minutes you can do other things. Like make a beer batter & crumble up rye bread.
- The beer batter ingredients are 1-1/4 Cup Flour, ½ Cup Cornstarch, 2 tsp Baking Soda & 1 Beer. You can season this mixture, but I don't think it make a whole lotta difference. When whisking, don't over mix.
- In a food processor, grind up about 6 slices of rye bread.
- Now soak your reuben rolls into the wet batter & directly into the breadcrumbs.
- Once they're all coated deep fry in batches of 4 at 350°F for 2-4 minutes depending on the color you desire.
- Now slice them in half... or pull them apart. Either way this image does a great job selling the recipe.