Reuben Rods: A Nostalgic Bite of Savory Delight

There are certain flavors that transport you instantly. For me, the scent of melting Swiss cheese mingling with corned beef and sauerkraut evokes memories of bustling deli counters and my grandmother’s kitchen, a place where comfort food was elevated to an art form. While I adore a classic Reuben sandwich, there’s a certain magic in these Reuben Rods. They capture all the quintessential flavors of the beloved sandwich but present them in a flaky, bite-sized package that’s perfect for sharing – or, let’s be honest, for keeping all to yourself. This recipe, a delightful departure from the ordinary, has become my go-to for elegant appetizers and satisfying lunches alike, inspiring endless culinary musings about what other delicious fillings these delicate pastries can hold.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 13-15 minutes
• Total Time: 28-30 minutes
• Servings: 6
• Yield: 14 rods
• Dietary Type: Contains Dairy, Gluten

Ingredients

• 4 ounces sliced deli corned beef
• 1/2 cup sauerkraut, drained and rinsed
• 4 ounces shredded Swiss cheese
• 1 tablespoon Dijon mustard
• 7 sheets phyllo dough
• 3 tablespoons olive oil

Equipment Needed

• Cookie sheets
• Cutting board
• Pastry brush
• Sharp knife

Instructions

1. Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Prepare your baking surface by greasing cookie sheets. This will prevent the delicate phyllo from sticking.
3. In a medium bowl, combine the core of your filling. Finely chop the corned beef into small, manageable pieces. Then, add the drained and rinsed sauerkraut, the shredded Swiss cheese, and the Dijon mustard to the bowl. Mix everything together thoroughly until well combined. The Dijon mustard will act as a binder and add a lovely tangy note.
4. Lay one sheet of phyllo dough flat on your cutting board. It’s crucial to work efficiently from this point on, as phyllo dries out quickly.
5. Keep the remaining phyllo sheets completely covered with a damp towel or plastic wrap. This is a vital step to ensure the dough remains pliable and doesn’t crack or become brittle.
6. Lightly brush the surface of the phyllo sheet with olive oil using your pastry brush. You want a light, even coating, not an excessive amount that will make the pastry greasy.
7. Spoon about 3 tablespoons of the corned beef, sauerkraut, cheese, and mustard mixture along the short side of the dough. Create a compact strip, ensuring the filling stays within about 1/2 inch of the edges of the phyllo. This leaves just enough space to fold and seal.
8. Now, the rolling begins. Pick up the side of the dough that holds the filling. Roll it up into a cylinder, gently folding in the sides as you are rolling. This creates a neat parcel, enclosing the savory filling.
9. Carefully place the rolled rod seam-side down on the prepared greased cookie sheet.
10. To create individual rods, score the top of the roll crosswise to divide it into four sections. Important: Score does not mean you should cut all the way through the roll. You are only cutting through the top layers of the phyllo dough to delineate the segments. This will make it easier to separate them after baking and gives them that distinct rod appearance.
11. Repeat steps 4 through 10 with the remaining phyllo dough sheets and filling until all the ingredients are used. You should have several rods on your cookie sheets.
12. Once all the rods are assembled, brush the tops of all the rolls generously with olive oil. This will help them achieve a beautiful golden-brown crispiness during baking.
13. Bake in the preheated oven for 13-15 minutes, or until the phyllo is nicely browned and visibly crisp. Keep an eye on them, as phyllo can brown quickly.
14. Once baked to perfection, remove the cookie sheets from the oven.
15. While still warm, cut each roll into 4 individual rods along the score lines you made earlier.
16. Serve warm. These Reuben Rods are best enjoyed immediately when the phyllo is at its crispiest and the cheese is molten.

Expert Tips & Tricks

The beauty of these Reuben Rods lies in their simplicity, but a few seasoned techniques can elevate them further. When finely chopping the corned beef, a mezzaluna or a sharp chef’s knife works best for achieving a consistent texture that distributes evenly within the filling. Don’t be tempted to overstuff the phyllo; too much filling will make rolling difficult and can cause the phyllo to tear. When working with phyllo, always have all your ingredients prepped and ready to go. Speed is your ally here. If you find your phyllo is drying out despite keeping it covered, a very light spritz of water from a spray bottle can sometimes help revive it, but use this sparingly. For an extra layer of flavor and visual appeal, you can sprinkle a few caraway seeds over the top before baking, reminiscent of a classic rye bread.

Serving & Storage Suggestions

These Reuben Rods are a stellar appetizer or a light lunch. They are undeniably best served warm, straight from the oven, allowing the flaky phyllo to crackle and the cheese to ooze. For an impressive presentation, arrange them on a platter and serve with a small bowl of thousand island dressing or a tangy dijon mustard for dipping.

Should you have any delightful leftovers, they can be made ahead and kept refrigerated until you’re ready to bake. For optimal results, store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to reheat, add a few extra minutes to the baking time (around 15-18 minutes total) to ensure they are heated through and the phyllo regains its crispness. Avoid reheating in the microwave, as this will make the phyllo soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	106.8 kcal
Calories from Fat
Total Fat	7.3 g	11 %
Saturated Fat	2.5 g	12 %
Cholesterol	15.4 mg	5 %
Sodium	198.8 mg	8 %
Total Carbohydrate	5.8 g	1 %
Dietary Fiber	0.3 g	1 %
Sugars	0.2 g	0 %
Protein	4.4 g	8 %

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

The versatility of this recipe is where its true charm lies. While the classic Reuben flavor profile is a guaranteed hit, feel free to experiment! For a vegetarian twist, consider a filling of sautéed mushrooms, caramelized onions, sauerkraut, and Swiss cheese. For a spicier kick, add a pinch of red pepper flakes to the corned beef mixture or try using pepper jack cheese. You could also adapt this concept for other deli favorites; think pastrami with gruyere, or even a smoky turkey with provolone and a touch of cranberry relish for a holiday spin.

FAQs (Frequently Asked Questions)

Q: My phyllo dough is tearing easily. What am I doing wrong?
A: Phyllo dough is delicate and dries out quickly. Ensure it remains covered with a damp cloth or plastic wrap at all times when not actively being used. Work swiftly and gently.

Q: Can I make these Reuben Rods ahead of time?
A: Yes, you can assemble the rods and refrigerate them for up to 2 days. When ready to bake, add a few extra minutes to the cooking time.

Q: What’s the best way to serve these?
A: Serve them warm, ideally right after baking, with a side of thousand island dressing or Dijon mustard for dipping.

Q: Can I use a different type of cheese?
A: Absolutely! While Swiss is classic, Gruyere, provolone, or even a mild cheddar could work, though they might alter the traditional Reuben flavor.

Q: My rods are not browning evenly. What should I do?
A: Ensure your oven temperature is accurate and consider rotating the cookie sheets halfway through baking for more even browning. A light, even brushing of olive oil is key for browning.

Final Thoughts

These Reuben Rods are more than just a recipe; they are a celebration of flavor and a testament to how simple ingredients can be transformed into something truly special. They are perfect for game days, elegant cocktail parties, or simply as a delightful lunch that feels like a treat. The crispy, flaky phyllo gives way to a warm, savory, and slightly tangy filling that is utterly addictive. I encourage you to try this recipe, and once you’ve mastered it, let your culinary imagination run wild with the endless possibilities for fillings. I’d love to hear about your own delicious creations!