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.

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Reuben Rolls
100 Calories Per Roil
​Makes 12 Rolls

Prep: 10 minutes
Freeze: 30 minutes
Fry @ 350°F: 2-4 minutes
• Deep Fryer:
• Food Processor:
• Parchment Paper:

• 12 Slices Deli Corned Beef
• 6 Slices Swiss Cheese
• 6 Slices Marble Rye Bread
• 12 Tbsp Sauerkraut
• 1-1/4 Cup Flour
• 1/2 Cup Cornstarch
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1 Can Beer​

1. Layout your Deli-Sliced Corned Beef with half a slice of cheese and roughly 1 Tbsp of sauerkraut.

2. 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.

3. 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, 1/2 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.

4. In a food processor, grind up about 6 slices of rye bread.

5. Now soak your reuben rolls into the wet batter & directly into the breadcrumbs.

6. Once they’re all coated deep fry in batches of 4 at 350°F for 2-4 minutes depending on the color you desire.

7. Now slice them in half… or pull them apart.

Serving Size 1 Roll
Calories 100
Total Fat 2g
Saturated 0.7g
Trans 0g
Cholesterol 18mg
Sodium 280mg
Total Carbs 10g
Dietary Fiber 1g
Sugars 0g
Protein 9g

Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline. It does not represent any actual facts.

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