Everything you love about the classic Reuben sandwich served hot in pita bread.

Pita Reubens

6 pita bread rounds, halved
24 thin slices corned beef
12 slices (1 ounce each) Wisconsin Swiss cheese
3/4 cup Thousand Island dressing
3/4 cup sauerkraut
2 tablespoons butter

1. For each half, use 2 slices corned beef.
2. Cut cheese slices in half and layer on corned beef.
3. Spread each with 1 tablespoon dressing. Top with sauerkraut. Fold corned beef over cheese.
4. Melt butter in large frying pan.
5. Place Reuben fillings in melted butter. Cover and heat until warm.
6. Place fillings into pita halves.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.