
Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
Cal/Serv:
374
In the classic sandwiches hall of fame, the Reuben will always be featured. Although it also holds a special place in my heart, I'll be the first to admit: it's got a LOT going on. Corned beef, Russian dressing, sauerkraut, and Swiss cheese are all precariously stuffed between two pieces of rye bread, and if it's not perfectly wrapped from the deli, you’re in for a messy time. Skip all of that by making these Reuben bowls instead (same idea, easier execution).
Not only do these have the standard Reuben flavors, we’ve also added tons of green cabbage and shredded carrot to help bulk out the bowls and make them a filling, satisfying meal. They're equally perfect if you've run out of bread but are craving the classic sandwich, or if you’re trying to eat low-carb.
Reubens can be a love ‘em or hate ‘em situation, with lots of divisive flavors (pickles, Swiss, caraway seeds…). The good thing about these bowls is that they’re super adaptable to your taste. Not a fan of Swiss? Swap it out for mozzarella or provolone. Don’t love pickles? Skip the gherkins on top. Corned beef not really your fave? This is getting away from a Reuben a bit, but no judgment—try pastrami or any other cured meat you prefer.
My top tip? Make more Russian dressing than you need, then store it in the refrigerator for up to 2 weeks and use it with our Reuben squares or Reuben nachos.
Made this? Let us know how it went in the comments below.
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Ingredients
For the dressing
- 1/4 cup
mayonnaise
- 2 Tbsp.
sweet pickle relish
- 4 tsp.
ketchup
- 1 1/2 tsp.
prepared horseradish
- 1 tsp.
fresh lemon juice
- 1/2 tsp.
Worcestershire sauce
Kosher salt
Freshly ground black pepper
For the bowl
- 2 tsp.
caraway seeds
- 1 Tbsp.
extra-virgin olive oil
- 1/2
yellow onion, chopped
- 1/4
green cabbage, thinly sliced (about 5 c.)
- 1 cup
shredded carrot
- 3/4 lb.
corned beef, sliced 1/2" thick
- 1 1/2 cups
sauerkraut, drained
- 1 cup
shredded Swiss
- 1/4 cup
thinly sliced cornichon
- 1
green onion, thinly sliced
Directions
- Step 1Make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper.
- Step 2Make the bowl: In a large skillet over medium-high heat, toast caraway seeds, stirring, until fragrant, about 30 seconds. Transfer to a plate.
- Step 3Return skillet to medium-high heat and heat oil. Add onion and cook stirring until lightly golden, about 3 minutes. Add the cabbage and carrot and season with salt and pepper. Cook, stirring occasionally, until cabbage is crisp-tender, 5 minutes.
- Step 4Stir in corned beef and sauerkraut, tossing until warmed throughout, 1 minute more. Top cabbage mixture with Swiss cheese, cover, and cook until cheese is melty and bubbly, 3 minutes. Remove from heat.
- Step 5Scatter roasted caraway seeds and cornichon on top, then drizzle with dressing and garnish with green onion before serving.
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