Categories: Sandwiches

Ingredients

• Thousand Island Dressing:
• 1/2 cup mayo
• 1/2 cup chili sauce
• 2 tbsp. ketchup
• 2 tbsp. relish
• 1 garlic clove, minced
• Kosher salt and black pepper, to taste
• Chipotle Mayo:
• 1 cup mayo
• 1 canned chipotle pepper in adobo sauce, diced
• Kosher salt and black pepper, to taste
• Sandwich rolls:
• 12 wraps or flatbreads in assorted flavors
• 12 slices dill Havarti cheese
• 1 1/2 lbs. deli-sliced corned beef
• 1 1/2 cups sauerkraut, drained
• 12 slices muenster cheese
• 1 lb. deli-sliced turkey
• 1 head romaine lettuce, shredded
• 1 lb. deli-sliced smoked ham

Directions

1. For the Thousand Island dressing: Mix the mayo, chili sauce, ketchup, relish and garlic in a medium bowl. Season with salt and pepper.

2. For the chipotle mayo: Mix the mayo and chipotle in a medium bowl. Season with salt and pepper.

3. For the Reuben rolls: Spread Thousand Island dressing on 6 wraps. Top each with 2 slices of dill Havarti, a layer of corned beef and 1/4 cup sauerkraut. Roll up each into a log. Wrap in plastic and refrigerate up to 6 hours. Refrigerate the remaining dressing.

4. For the turkey-ham rolls: Spread chipotle mayo on the remaining 6 wraps. Top each with 2 slices of muenster cheese and then layers of turkey, lettuce and ham. Roll up each into a log. Wrap in plastic and refrigerate up to 6 hours. Refrigerate the remaining chipotle mayo.

5. Before serving, preheat the oven to 400. Unwrap the Reuben rolls and place on a baking sheet. Bake until the cheese is melted, about 10 minutes. Slice into thick rounds. Serve with remaining Thousand Island dressing and chipotle mayo.

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