Deli Fusion Time: Reuben Arancini

• 8 slices rye bread
• 2 cups cooked leftover rice (risotto from Arborio rice is traditional, but any kind of rice will do the trick)
• 1/4 pound corned beef, cut into small dice
• 1/2 cup Parmesan cheese, grated
• 3 eggs
• 1/4 cup prepared sauerkraut
• 2 tablespoons cornichons or pickles, chopped
• 1/4 pound Swiss cheese, diced
• canola or vegetable oil, for frying
• Salt and pepper, to taste
• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons cornichons or pickles, chopped
• 1/2 onion, finely diced
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

1. Preheat the oven to 400F.
2. Tear the bread into large pieces and lay on a baking sheet.
3. Toast until crispy, 8-10 minutes.
4. Cool, then pulse in a food processer until coarsely chopped.
5. In a large bowl, combine the rice, corned beef, Parmesan, eggs, sauerkraut, cornichons, salt and pepper.
6. Tear off a small piece of the mixture; if it holds its shape, you are good to go.
7. If it falls apart, add a couple of tablespoons of flour until it just comes together.
8. Shape the mixture into small rounds, a little larger than a golf ball.
9. Add one piece of the Swiss cheese to the center of the rice and enclose to seal it in.
10. Repeat until all of the rice has been shaped, placing them on a baking sheet as you go.
11. Coat each arancini with the bread crumbs.
12. This can be done in advance and refrigerated for up to two days.
13. Pour enough oil in a large pot to measure about 1 inch and heat until it reaches 375F.
14. Carefully drop in the arancini, frying a couple at a time, until golden brown on all sides, about 3-5 minutes total.
15. Season with salt as they come out of the fryer and serve with the Russian dressing.

rye bread, rice, beef, parmesan cheese, eggs, sauerkraut, cornichons, swiss cheese, vegetable oil, salt, mayonnaise, ketchup, cornichons, onion, mustard, salt

Taken from www.foodrepublic.com/recipes/deli-fusion-time-reuben-arancini-recipe/ (may not work)