As soon as I spotted the New York Style Rye tortillas at the grocery store, this idea flew into my head. Since a traditional reuben is made on rye bread, I knew I could turn these into reuben pinwheels and serve them as an appetizer.

These reuben pinwheels had a journey on the day of their inaugural appearance. I wanted to serve them at my book club that evening, but I don’t eat corned beef so I had no way of testing them. I certainly wasn’t going to serve food to my book club ladies that hadn’t been taste tested, so I asked my neighbour if I could send some her way. My kids ran a few samples over to her and I asked her to try them cold and warmed up and give me their opinion. She texted me to let me know that her husband liked them cold and warm. She felt they were just ok warm (“meh” was her exact term I believe), but that they were great once they were warmed up, so I heated them and served them warm at my book club.

Everyone needs neighbours willing to try their food inventions!

Reuben Pinwheels Recipe:

6 New York Style rye tortillas
1/4 cup of grain mustard
12 slices of corned beef
1/2 cup swiss cheese, shredded
1/4 cup sauerkraut

Spread each rye tortilla with some of the grain mustard. Top with two slices of the corned beef and some of the shredded swiss cheese and sauerkraut. Roll tightly. Slice into segments. You may want to secure them with toothpicks if serving cold.

If you want to serve them warm (which tastes better because it melts the cheese), then place the pinwheels on a baking sheet and bake in a 350° oven for 5-10 minutes.