Deli in a Skillet
Submitted by mmr
A Reuben sandwich in skillet form: corned beef, sauerkraut, and caraway seeds cooked with rice, then topped with Thousand Island dressing and Swiss cheese. One pan, 30 minutes, dinner done.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minEverything you love about a Reuben sandwich, deconstructed into a one-skillet dinner.
Corned beef and sauerkraut simmer together with caraway seeds, then rice goes straight into the same pan to soak up all those salty, tangy juices. A drizzle of Thousand Island dressing and strips of Swiss cheese melt on top while the whole thing rests off the heat.
It’s deli comfort food without the bread, and it comes together in about 30 minutes flat.
Pro Tips
- Use leftover corned beef from St. Patrick’s Day or grab pre-cooked corned beef from the deli counter
- Drain the sauerkraut if you prefer a milder tang, or leave the brine in for full-on deli flavor
- Instant rice works best here since it cooks just from the residual heat during the standing time
- Let it sit the full 5 minutes covered so the cheese gets properly melty and the rice absorbs all the liquid
Ingredients
Directions
Mix corned beef, sauerkraut, water and caraway seed in a large skillet.
Bring to a full boil.
Stir in rice. Pour dressing over rice and top with cheese.
Cover; remove from heat. Let stand 5 minutes.
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