The classic Reuben sandwich is a classic for a reason. It’s a mix of salty, sour, sweet, savory, creamy, and crunchy. It literally has everything. I didn’t want to mess with the classic sandwich because it’s hard to improve on greatness….but what if we took a reuben and put it into a bowl so you can mix it all up and eat with a knife and fork? I’m in.
I just love a bowl recipe of any kind and the Reuben bowl is a really good one. Filled with all the staples of a Reuben sandwich like corned beef, cabbage, sauerkraut, onions and Swiss cheese. Then I added some crunchy rye bread croutons for the rye bread flavor plus an extra crunch. Then top it all off with an easy homemade Thousand Island dressing made with the creamiest Hiland Dairy Sour Cream.
Check out the easy and delicious recipe below!
All the same classic ingredients as a traditional Reuben sandwich. I used deli corned beef because it makes life easy, but you can absolutely cook your own corn beef and add it to the bowl.
Bowl Ingredients
Sliced Deli Corned Beef slices
Yellow Onion
Garlic
Caraway Seeds
Bag Coleslaw Mix
Sauerkraut
Swiss cheese Slices
Rye Bread
Homemade Thousand Island Dressing
Mayo
Ketchup
Sweet Relish
Yellow Onion
White Wine Vinegar
Worcestershire sauce
Garlic
Paprika
Step One: Start by making the Rye Bread croutons and the homemade Thousand Island Dressing. Cut the Rye Bread into 1-2 inch cubes and spread out on the baking sheet. Drizzle with olive oil and a large sprinkle of salt. Bake for about 5 minutes at 350 degrees until crunchy.
Step Two: In a medium bowl, mix all the dressing ingredients together: Hiland Dairy Sour Cream, Mayo, ketchup, sweet relish, yellow onion, white wine vinegar, Worcestershire sauce, minced garlic, paprika, and salt. Mix together until smooth.
Step Three: Bowl: Heat the corned beef for about 2-3 minutes to warm and get a little char on the meat. Remove from the pan and set aside. In the same skillet, cook the onions with the minced garlic and caraway seeds.
Step Four: Reduce heat to medium then add the bag of coleslaw mix to the skillet and mix with the onion mixture. Cook the coleslaw for about 5 minutes until soft but still has a crunch.
Add the sauerkraut plus the corned beef back into the skillet. Add the salt and pepper and mix everything together. Place the slices of swiss cheese over top and cover with a lid.
Step Five: Serve in a big bowl topped with crispy rye croutons and homemade thousand island dressing!
Be sure to check out some of my other favorite skillet recipes below!
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
A Reuben Bowl is filled with all the staples of a Reuben sandwich like corned beef, cabbage, sauerkraut, onions and Swiss cheese. Crunchy rye bread croutons for a bit of crunch then topped with an easy homemade Thousand Island dressing made with the creamiest Hiland Dairy Sour Cream.
Bowl Ingredients
3 Tablespoons vegetable oil (divided)
½ pound deli corned beef slices, cut in pieces
½ yellow onion, chopped
1 Tablespoon minced garlic
1 teaspoon caraway seeds
1 package bag coleslaw mix
¾ cup sauerkraut
½ teaspoon salt
¼ teaspoon pepper
5–6 slices Swiss cheese
Rye Bread Croutons Ingredients
Rye Bread, cut into cubes
Olive oil
Salt
Thousand Island Dressing
¾ cup mayo
¼ cup Hiland Dairy sour cream
3–4 Tablespoons ketchup
2 Tablespoons sweet relish
2 Tablespoons yellow onion, chopped small
2 teaspoons white wine vinegar
½ teaspoon Worcestershire sauce
1 teaspoon minced garlic
¼ teaspoon paprika
¼ teaspoon salt
Start by making the Rye Bread croutons and the homemade Thousand Island Dressing. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Cut the Rye Bread into 1-2 inch cubes and spread out on the baking sheet. Drizzle with olive oil and a large sprinkle of salt. Then mix together to get the bread cubes coated. Bake for 5-10 minutes or until crunchy.
Thousand Island Dressing: In a medium bowl, mix all the ingredients together: Hiland Dairy Sour Cream, Mayo, ketchup, sweet relish, yellow onion, white wine vinegar, Worcestershire sauce, minced garlic, paprika, and salt. Mix together until smooth.
Bowl: In a large skillet over medium high heat, add 2 Tablespoons vegetable oil. Once hot, add the corned beef and heat for 2-3 minutes to warm and get a little char on the meat. Remove from the pan and set aside.
In the same skillet, add the remaining 1 Tablespoon of vegetable oil then the chopped onions. Cook the onions for about 3 minutes until soft. Add the minced garlic and caraway seeds. Mix together and cook for another 2 minutes.
Reduce heat to medium then add the bag of coleslaw mix to the skillet and mix with the onion mixture. Cook the coleslaw for about 5 minutes until soft but still has a crunch.
Add the sauerkraut plus the corned beef back into the skillet. Add the salt and pepper and mix everything together.
Place the slices of Swiss cheese over the top of the cabbage mixture and then reduce heat to low. Cover the skillet and let the cheese melt for about 3 minutes.
Spoon Reuben mixture into a bowl, top with the rye bread croutons and lots of Thousand Island dressing. Enjoy!
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2 Responses
How much oil do your drizzle over the rye bread cubes?
I just did a quick 3-4 second drizzle over the top of the rye bread. I would say about 2 Tablespoons. Let me know any other questions!