Reuben Quesadillas

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
We love a recipe remix! For this recipe, we took the flavors of a classic deli Reuben sandwich and layered them into a quesadilla. You can turn just about any sandwich into a quesadilla — a Cuban or turkey club would all work well — just don’t put cold or fresh ingredients inside the tortilla. Use them as toppings instead.



  1. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion, season with 1/2 teaspoon each salt and pepper and cook, stirring, until tender and golden, 10 to 12 minutes. Add the corned beef and cook until browned and heated through, 3 to 4 minutes. Transfer the onion and corned beef to a bowl. Wipe out the skillet with a paper towel.
  2. Make the dressing: Combine the diced pickle, mayonnaise, ketchup, Worcestershire sauce and 1 teaspoon mustard in a medium bowl; season with salt and pepper. Lay the tortillas on a work surface. Spread 1 to 2 teaspoons of the dressing in a thin layer over one half of each tortilla. Spread 1 teaspoon mustard over the other half of each tortilla. Divide the onion and corned beef, sauerkraut and cheese among the tortillas on one side; fold the other half over.
  3. Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas, then reduce the heat to medium low and cook until golden brown and crisp, about 3 minutes per side. Remove to a cutting board. Repeat with the remaining 1/2 tablespoon butter and 2 quesadillas.
  4. Slice the quesadillas into wedges. Serve with pickles and the remaining dressing for dipping.