Tangy Kraut Roast Beef & Swiss Puff Pastry

 

I’m a HUGE fan of The Marvelous Mrs. Maisel. (HILARIOUS show on Amazon Prime). If you’ve not yet watched it – shut down your computer and head over to Amazon for a seriously deep binge.

The 4th season was recently released, after a two-year COVID respite.

 

As Midge and Suzy navigate NYC, they often find themselves chatting in the booth of a NYC delicatessen. And I, lolling about on the sofa, find myself drooling over the roast beef and pastrami sandwiches (served on rye WITH proper stoneground mustard and kraut).

Only ONCE have I had this REAL LIFE experience in the city of my dreams. 

The deli was amazing. The food was phenomenal. The atmosphere was unforgettable. 

All of this was certainly irreproducible – unreproducible – inimitable.

 

Why is that?

God help me – bring me a Jewish deli pronto!

 

In the meantime, I’ve created this Tangy Kraut Roast Beef and Swiss Puff Pastry “hot sandwich melt” to hold us over.

 

Who will be the first to send me a ticket ✈️ to The Big Apple?

 

Tangy Kraut Roast Beef & Swiss Puff Pastry

 

2 sheets puff pastry, thawed
1 Tbs. mayo
1 Tbs. stoneground mustard
1 lb. roast beef, thinly sliced
1/2 lb. Swiss cheese, sliced
1/2 cup sauerkraut
1/4 tsp. freshly ground black pepper

 

 

Preheat the oven to 400 degrees.

 

Slather mayo and mustard over the top of one thawed puff pastry sheet.

 

Top with roast beef, cheese, and sauerkraut. 

 

Sprinkle with ground pepper.

 

Wet the edges of the bottom sheet of pastry. 

 

Top with the next sheet. 

Roll the edges and then press with the back of a spoon or fork handle – for decoration.

Bake for 25-30 minutes, until golden brown on top.

 

Remove from the oven and cool slightly – slice while the cheese is hot and melty.

 

Serve 🤤 warm…