4 ounces soft cream cheese
3 ounces thinly sliced corned beef
3 ounces thinly sliced pastrami
8 slices Swiss cheese — thinly sliced
2 tablespoons grainy mustard
2 tablespoons Thousand island salad dressing
1/2 cup sauerkraut — well drained
1 large soft cracker bread sheet
–Hye Roller brand*
Bring bread to room temperature. Cover entire round with cream cheese. Layer ingredients on bread in order given leaving about 4 inches at one end covered with cream cheese only. Beginning at the end covered with filling, roll the bread as tightly as possible jelly-roll fashion toward the end covered with cream cheese only. Ingredients have a tendency to move down as you roll. Just tuck them under and keep rolling. The final roll with only the cream cheese acts as a seal. Wrap sandwich in plastic wrap and refrigerate for later use, or slice and serve immediately. Best when used within 48 hours. To serve: Remove plastic wrap and slice sandwich into 12 pieces. One serving is 3 sandwich rounds. Makes 4 servings. *Hye Roller cracker bread is a pliable sheet of soft cracker bread made by the Hye Quality Bakery, 2222 Santa Clara, Fresno, CA 93721 (209) 445-1511. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Hye Roller Cracker Bread package. Lynn’s notes: I prefer to use the flavored cream cheeses–especially Roasted Garlic. I’ve softened the cracker bread by putting it in the microwave for 20 seconds. If you can’t find Hye Roller brand, substitute softened flour tortillas.