The reason I categorized this post under ‘sides’ comes from my reluctance to imply that a pie, one which also happens to be a huge sandwich, should be eaten by one person as a meal. Sandwich Pie, a recipe I’ve been making on occasion for the past few years, is meant to be shared.
Pies are nothing new. Neither are sandwiches. A Sandwich Pie is just a simple twist of two great things into the perfect hors d’oeuvre. I don’t like eating the same thing twice in a row so for this post I created a trio of pies: Reuben, Turkey and Pepperjack, and Kobe Beef and Cheddar. This first time I ever made sandwich pie, I actually combined all three varieties into one large pie; it was ambitious and quite frankly a little overwhelming.
The first thing I did with the pie crusts was to spread a thin layer of cream cheese at the bottom. I wish I could articulate a clear reason for why I did this, but in all honesty I just did it because it seemed right. For the turkey, I used a herb & chives cream cheese, and for the other two I used plain. This is probably an unnecessary step to take, and you are more than welcome to cut this out when you try it yourself.
The next step is pretty self explanatory, just stack meat and cheese until you’ve filled the crust. All you have to do after that is get the top crust on, a feat which takes coordination and precision I don’t posses. Then you bake ’em, slice ’em, and serve ’em hot. A postprandial trip to the gym wouldn’t be a bad idea either.
- 6 frozen mini pie crusts. You could make your own but ain’t nobody got time for that.
- 1/3 lb sliced turkey breast
- 1/3 lb sliced roast beef. I used kobe beef but not everyone wants to pay $16/lb for deli meat.
- 1/3 lb sliced corned beef. Pastrami would work too.
- 4 slices of pepper jack cheese
- 4 slices of baby swiss cheese
- 4 slices cheddar
- Cream cheese (both plain and herb & chives)
- Sauerkraut to taste
- 1000 island dressing
- Preheat oven to 350°
- Take 3 of the pie crusts and spread a thin layer of cream cheese at the bottom. Regular for the reuben and the roast beef, and herb & chive for the turkey
- Begin to layer the meats and cheese on top of each other until you fill the containing crust. For the reuben, add sauerkraut between one of the layers and spread the 1000 island at the top layer.
- With the other 3 pie crusts, gently defrost, 8 seconds in the microwave, then flip onto the filled crusts and seal the edges.
- Cut a small hole in the center of each pie
- Bake for 50-60 mins until crusts are golden brown