Reuben Bowls

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.