Reuben Roller Sandwich

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.