Chicken Reuben Roll-Ups
My Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up. —Ashli Kottwitz, Hermitage, Tennessee
Ingredients
- 2 slices swirled rye and pumpernickel bread
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 slices Swiss cheese
- 2 slices deli corned beef
- 2 tablespoons Thousand Island salad dressing
- Additional Thousand Island salad dressing, optional
Reviews
Always enjoyed Reuben sandwiches. Such a unique treat. Only difference was, used turkey pastrami instead of beef, and was delicious. Sliced next day for sandwiches from left overs...yum
I made this for my husband and me last night. We had leftover deli corned beef from Reuben sandwiches and I came across this recipe and thought I'd try it. It was so good! We both love chicken cordon blue and this was delightful. My husband does not like thousand island dressing, so I used egg and flour to make the bread crumbs stick and then used the dressing for myself when I served it. Also I browned the roll ups in oil on the stove top briefly before putting them in the oven to make sure the bread crumbs really stuck to the chicken. I"m so happy i discovered this recipe. Thank you so much for sharing.
SOOO easy and soooo good. I have made them twice in the last 3 weeks and that is very unusual for me to repeat a recipe that soon. The second time I made them I also brushed the inside with the thousand island as well as the outside and it was much more moist. But either way GREAT!!!