Description
This Reuben in a Bowl recipe offers a low-carb twist on the classic sandwich, featuring diced corned beef, sauerkraut, shredded cabbage, Swiss cheese, and Thousand Island dressing. It’s an easy skillet or griddle dinner that brings all the flavors of your favorite deli sandwich without the bread.
Ingredients
Scale
- 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.
Notes
- Drain the sauerkraut: Use a fork or tongs to get the sauerkraut out of the can or jar to avoid 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.
- Switch up the deli meat: Pastrami is a great alternative if you prefer its peppery, spiced flavor. Even sliced turkey works well in this Reuben bowl recipe.
- Try toasted rye bread or rye croutons: If you still want the bread element, add some homemade rye croutons or serve your Reuben bowls with toasted rye on the side.
- Use a melting dome if needed: If the cheese is taking too long to melt on your Reuben in a Bowl, add a melting dome to trap steam and speed up the process.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Griddle/Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified