Deep-Dish Reuben Pierogies

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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One 16-ounce package cheese pierogies

2 tablespoons unsalted butter 

1/2 cup sauerkraut 

2 cups shredded Swiss cheese 

8 ounces good corned beef, sliced into 1/4-inch-thick slices and chopped into cubes (you could also use pastrami) 

1 tablespoon toasted caraway seeds 

1 tablespoon minced fresh chives

18,000 Island Dressing, recipe follows

18,000 Island Dressing:

1 cup mayonnaise

2 tablespoons gochujang 

2 tablespoons diced pickled jalapenos 

1 teaspoon Dijon mustard 


  1. Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5 to 7 minutes. Drain and pat dry.
  2. Preheat the oven to broil.
  3. Heat a 12-inch ovensafe nonstick skillet over medium heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4 to 5 minutes a side. Remove from the heat.
  4. Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef.
  5. On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2 to 3 minutes. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.

18,000 Island Dressing:

Yield: 1 1/4 cups
  1. Mix the mayo, gochujang, jalapenos and mustard in a small bowl.
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