I am so pleased with this! Who says you have to make corned beef sandwiches only in March after St. Patrick's Day? I did make this last March from leftover corned beef, but I promise you this one is over the top. My husband and daughter raved at how good this was. I am tickled pink. We ate half of this “sandwich” and my daughter said she wanted to take the entire other half to school for lunch the next day. (My husband put his foot down on that, as he wanted some for lunch too!)
Another bonus: Super easy to make and only 6 or 7 ingredients. Probably 15 or 20 minutes prep time, then in the oven it goes for 25 minutes. If you still have some leftover corned beef in the fridge, I highly recommend making this. (Or just go out and buy some deli-sliced.) I doubt you will be sorry. —anotherfoodieblogger
Preheat the oven to 375 degrees. Meanwhile Steam the spinach with a few splashes of water in the microwave (or other method) covered in a bowl for a few minutes. I used a smallish bowl and had to do two batches. Press out the water with paper towels in a colander to get as much moisture out as you can.
Next, line a large baking sheet with parchment paper (or spray with baking oil). Roll out the crescent rolls side-by-side lengthwise and press all the seams together to make one big pastry.
Add the sliced/chopped corned beef down the middle. Squirt yellow mustard all over it. A pattern is optional. Top evenly with the spinach then spread the grated Swiss cheese over that.
Next cut the pastry dough on both sides with kitchen scissors in about 1/2-inch slices just up to the filling.
“Braid” the dough slices over the filling. Don’t panic halfway through braiding when it looks a mess, it turns out fine after baking.
Brush the egg white over the top, then sprinkle sesame seeds (optional) over the loaf.
Bake for 25 minutes until golden brown. Let rest for 5 minutes, then slice into some delicious hot sandwiches! I’m not a big sandwich eater for dinner, but this was even guest-worthy!