Deep-Dish Reuben Pierogies
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 628
- Total Fat
- 56
- Saturated Fat
- 22
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 26
- Cholesterol
- 117
- Sodium
- 1122
- Total: 40 min
- Active: 25 min
Ingredients
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
Directions
- Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5 to 7 minutes. Drain and pat dry.
- Preheat the oven to broil.
- 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.
- 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.
- 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:
- Mix the mayo, gochujang, jalapenos and mustard in a small bowl.