Ingredients:

  • 8 large flour tortillas (10-inch / 25 cm) — about 560 g total (8 × ~70 g each)
  • 16 oz (450 g) thin-sliced corned beef or pastrami (about 2 cups loosely packed)
  • 8 oz (225 g) Swiss cheese, sliced thinly or shredded
  • 1 cup (140 g) sauerkraut, well drained and squeezed dry
  • 2 tbsp (30 g) unsalted butter, melted (for brushing before baking)
  • 1 tbsp (optional) caraway seeds, toasted and crushed (for sprinkling)
  • 1/2 cup (120 g) mayonnaise
  • 2 tbsp (30 g) ketchup
  • 1 tbsp (15 g) sweet dill pickle relish (or finely chopped dill pickles)
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 tsp (5 ml) fresh lemon juice
  • 1/2 tsp (2.5 g) smoked paprika or sweet paprika
  • Salt and pepper to taste (about 1/8 tsp each)
  • Optional garnish: chopped fresh parsley or chives
  • Optional for serving: extra Russian/Thousand Island dressing for dipping
  • Optional for serving: cornichons or dill pickle chips

Instructions:

  1. Make the Russian dressing: whisk mayonnaise, ketchup, pickle relish, Worcestershire sauce, lemon juice and paprika in a small bowl. Season with salt and pepper to taste and set aside.
  2. Prepare the sauerkraut: drain sauerkraut in a colander and press or squeeze with paper towels until mostly dry to prevent soggy pinwheels.
  3. Assemble the tortillas: lay one tortilla flat and spread a thin, even layer (about 1½–2 tbsp / 22–30 ml) of Russian dressing, leaving a 1/2-inch (1 cm) border.
  4. Layer the filling: add about 1 oz (28 g) Swiss cheese per tortilla, then about 2 oz (55 g) thin-sliced corned beef per tortilla, and sprinkle about 2 tbsp (18–20 g) well-drained sauerkraut. Do not overfill.
  5. Roll each tortilla tightly into a log, pressing as you go. Wrap each roll tightly in plastic wrap and refrigerate for at least 30 minutes to firm up for clean slicing.
  6. Slice the rolls: unwrap and slice each log into 8 pieces (about 1-inch / 2.5 cm thick) using a very sharp serrated knife or dental floss to avoid crushing the roll.
  7. Crisp option A - Bake: preheat oven to 375°F (190°C). Place pinwheels seam-side down on parchment-lined baking sheets, brush tops lightly with melted butter, and bake 12–15 minutes until edges are golden and cheese is melted. Optional: broil 1 minute for extra browning, watching closely.
  8. Crisp option B - Pan-crisp: heat a large skillet over medium with a little butter or oil. Place pinwheels seam-side down, press gently with a spatula, and cook 2–3 minutes per side until golden and warmed through, turning carefully to crisp all sides.
  9. Finish and serve: transfer pinwheels to a platter, sprinkle with chopped parsley or toasted caraway seeds if using, and serve with extra Russian/Thousand Island dressing and pickles.