Grilled Reuben Pocket
The Grilled Reuben Pocket is a a quick to prepare hand-held delight perfect for snacking or as a meal itself.
The Reuben sandwich has history deep in New York delicatessens and Midwest poker parlors. Wherever its beginnings, the classic Reuben is a sandwich of corned beef, Swiss cheese, sauerkraut and Thousand Island dressing, usually prepared on pumpernickel or rye bread. Numerous variations exist on the sandwich, including the Rachel (with pastrami or turkey), the Blue Reuben (replacing the dressing for bleu cheese), the Virgin Reuben (sans meat) and others. All have one thing in common; they are tasty, versatile and can easily be made on the outdoor grill.
Grilled Reuben Pocket
Our recipe for the Reuben Pocket includes the classic Reuben ingredients layered in croissant dough and grilled over lump hardwood charcoal, enabling the dough to absorb the smokiness of the fuel source and flavors of a good old fashioned barbecue. So quick and easy to make, these Reubens are small enough for snacking, but can be made large enough for a meal. What you’ll need:
- Author
- Damon Holter
- Category
Tasty Grilled Stuff
Ingredients
- Thick-sliced corned beef
- Swiss cheese
- Prepared croissant dough (such as the canned Pillsbury type)
- Sauerkraut
- Thousand Island dressing
Directions
- Heat your grill to a medium temperature of around 350°F and bank your coals to one side to utilize cooking over indirect heat.
- Brush a light coating of olive oil over the dough to prevent it from sticking to the grates, place the pockets on the grill (away from the coals) and replace the cover.
- Cook pockets for approximately 10 minutes, and then turn at a 45 degree angle with a flat metal spatula.
- Continue cooking for another 5 minutes, then turn over. The dough should begin to “bake by this point and show signs of browning (if the dough is still fairly raw, wait to turn over until it has firmed up and begins to turn brown).
- Repeat the process of cooking for another 5 minutes, turn at a 45 degree angle, then finish cooking an additional 5 minutes or until the dough appears baked, golden and flaky.
- Remove from grill, wait 5 minutes and serve along with additional Thousand Island for dipping.
