Reuben in a Bowl
If you love egg roll in a bowl and Reuben sandwiches, then you've got to try this easy Reuben in a Bowl recipe! With diced corned beef, sauerkraut, shredded cabbage, Swiss cheese, and Thousand Island dressing, this easy skillet or griddle dinner has all the makings of your favorite deli sandwich - without the bread!
Servings: 4 people
Ingredients
- 6 oz deli sliced corned beef cut into ¾" squares
- 6 oz deli sliced pastrami cut into ¾" squares
- ½ medium sweet onion thinly sliced
- 1 tablespoon high-heat cooking oil
- 2 14 oz bags coleslaw mix *Vegetable mix only, no dressing.
- 1½ cup sauerkraut drained
- ½ tablespoon caraway seeds optional
- 6 slices Swiss cheese
- Thousand Island dressing for drizzling on top
- sliced green onions for garnish optional
Instructions
- Preheat the griddle to about 375-400℉. Add about 1 tablespoon of oil to the heated surface and spread it around with your spatula. *Or heat a large skillet over medium heat.
- Add the diced corned beef and pastrami to the griddle to begin cooking. In a different area on the griddle, cook the sliced onions until slightly translucent. When the meat is heated through and has developed a bit of color, add it to the sautéed onions and move to the cooler side of the griddle, or remove it from the skillet and set aside.
- Add the bagged coleslaw mix to the griddle and spread it out in a thin even layer to begin cooking. Sauté the coleslaw mix until about 50% tender. Then add the drained sauerkraut to the coleslaw mix and sauté together.
- When the coleslaw mix is almost done to your liking, add the corned beef, pastrami, and onions. Sprinkle on the caraway seeds if using. Toss to combine.
- Lay slices of Swiss cheese on top of the reuben mixture. Allow the cheese to melt. *If needed, add a melting dome to the top of the reuben in a bowl mixture to trap some steam and speed up the melting process.
- When the cheese has melted, transfer the Reuben mixture to a bowl. Drizzle with Thousand Island dressing, and sprinkle on some sliced green onions for garnish. Serve warm.
Video
Notes
- Drain the sauerkraut – Use fork or tongs to get the sauerkraut out of the can or jar so that you don’t get the excess moisture. When cooking, spread it out on the griddle to dry it out slightly before adding to the cabbage mixture. This prevents the final dish from becoming soggy.
- Use your favorite deli meat - You can substitute extra corned beef and leave out the pastrami. Or try deli-sliced turkey pastrami in this recipe.
- Caraway seeds - These may be difficult to find, but look in the spice section of your grocery store. The caraway seeds give your reuben in a bowl that distinct rye bread flavor. If you can't find them, you can omit them or try fennel seeds or celery seeds.