Potluck Reuben Roll Ups

1 canister (8 count) crescent rolls
1/4 lb corned beef, thin sliced
1/2 cup Swiss cheese, grated very fine
1/2 cup good sauerkraut, drained well
1/2 cup traditional 1000 Island dressing
1 Tbsp milk

Preheat the oven to 375 degrees.

Unroll the crescent rolls out onto a work surface, pinching the perforations closed.

Evenly distribute the corned beef over the dough, then sprinkle evenly with the cheese, then the sauerkraut.
Starting at the long end, tightly roll the dough over the filling, forming a log.

Place on ungreased baking sheet with the seam facing down.

Bake in preheated oven at 375 degrees for 12 to 15 minutes or until roll is deep golden brown.

Remove and let cool, then slice into 1 inch thick circles and arrange on a platter to serve.

In a bowl, mix together the 1000 Island dressing and milk until smooth and serve alongside the Reuben Rolls as a topping.

Will make 24 bite size potluck appetizers.

Easy One Pot Reuben Sandwiches

1 can (14 oz) chicken broth
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1/2 small red bell pepper, finely chopped
1/2 Tbsp cornstarch
2 cups evaporated milk (may substitute half and half)
1 Tbsp Thousand Island Dressing
1 to 2 cups shredded corned beef
1 cup good quality sauerkraut
1 cup finely shredded Swiss cheese
salt and black pepper to taste

In a large pot, add the broth, celery, onion, and red bell pepper and bring to a boil, turn heat to low and simmer, covered, just until the veggies are soft.

Put the cornstarch, evaporated milk, and Thousand Island Dressing in a small bowl and whisk until blended.
Uncover pot and slowly whisk cornstarch mixture into the soup. Simmer uncovered, stirring often, until the soup thickens, about 3 to 5 minutes.

Add the corned beef and sauerkraut to soup, stir to blend. Continue to cook on low heat, stirring often, just until the soup gets hot again, then add the Swiss cheese and stir just until the cheese melts; remove from heat. Taste and season as needed.

Serve hot with dark rye bread alongside to mimic a Reuben sandwich. Will serve 4 to 6.

Loaded Vegetable Frittata Sandwich

2 Tbsp olive oil
1 large red bell pepper, chopped small
1 large green bell pepper, chopped small
1 large onion, peeled, chopped small
2 large potatoes, peeled, chopped small
salt and pepper to taste
10 large eggs, at room temp
1/2 cup grated Parmigiano-Reggiano cheese
pinch red pepper flakes, optional
8 slices good Italian bread
1 garlic clove, cut in half
1 heirloom tomato, cut into 4 thin slices

In a 10 inch nonstick skillet over medium heat, add the olive oil. Once the oil is hot, add the bell peppers, onion, and potatoes, and cook for about 15 minutes, or until tender and the potatoes start to brown a bit. (Turn mixture over a couple.) Season with salt and pepper.

In a large bowl, whisk together the eggs, cheese, and a pinch of red pepper flakes if desired.

Pour the eggs into the skillet (still over medium heat) with the vegetables. Stir just until the eggs set around the edge of the pan, turn heat to low, then stop stirring and cook for about 5 to 7 minutes, long enough that the bottom is lightly browned. Flip and continue cooking on the other side until the eggs are completely set; remove from heat.

Prepare the bread: Lay all 8 slices on work surface. To give garlic flavor to the bread, rub each slice of bread (only side facing up) with the cut edge of the garlic clove. Top 4 of the garlic-rubbed bread pieces with a slice of tomato and drizzle with some olive oil. Season with salt and pepper to taste.

Cut wedges of the frittata from the skillet and lay on top of the prepared bread slices, then top with the remaining bread slices to form a sandwich.

Serve immediately.