Flautas, but make them Reuben-style. I took everything I love about a classic Reuben — the pastrami, the Swiss, the sauerkraut — and wrapped it all up in a crispy, golden flauta using my signature cigar-style batter. To get that ultra-thin crepe-like wrap, I brushed the batter directly onto a hot nonstick pan, then rolled them up with the filling and deep-fried until perfectly crisp. I used a small saucepan for frying — just enough space to get that golden crunch without wasting a ton of oil. It’s the kind of dish that hits all the right notes: savory, crispy, melty, tangy, and totally addictive. Ready in under 20 minutes.

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