Bolsillo de Reuben a la parrilla

Recipe Note

I have not outlined specific measurements for this recipe, as the size and quantity of the Reuben Pockets may vary. To begin, lay flat the dough from one can of croissant dough (it’s better to buy the dough as a full “sheet” if available, rather than the perforated varieties) and cut into quarters. In the middle of each piece of dough, layer Swiss cheese, then corned beef, then sauerkraut, and top with Thousand Island dressing. Fold dough together and pinch all seams to create a nice pillow-shaped pocket.

The grilled Reuben Pocket will quickly become a favorite for those that encounter it, being so easy to eat with the hands and completely mess-free. This method can be used as a basic canvas for creating any number of “pocket” creations. Stuffing the crusts with pizza sauce, mozzarella and pepperoni is a fantastic Italian variation, or utilizing the flavors of stir-fry sauce, some chicken and vegetables will give you a tantalizing Asian flair. With the flavors of charcoal infused right into the dough, the Reuben Pocket will quickly become a staple at your next barbecue!

Keep on grillin’!