DEEP-DISH REUBEN PIEROGIES

Deep-Dish Reuben Pierogies image

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

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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
1 cup mayonnaise
2 tablespoons gochujang
2 tablespoons diced pickled jalapenos
1 teaspoon Dijon mustard

Steps:

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.
Mix the mayo, gochujang, jalapenos and mustard in a small bowl.

*** Explore more Deep-Dish Reuben Pierogies Recipes »

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BBR

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I love that these pierogies are baked instead of fried. It makes them a healthier option without sacrificing any of the flavor.

Mbembin Genevi√®ve

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These pierogies are a great make-ahead meal. I made them ahead of time and then froze them. When I was ready to eat them, I just popped them in the oven and they were perfect.

Marya Katouzi

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I'm not sure what I did wrong, but my pierogies turned out dry and bland. I followed the recipe exactly, but they just didn't have much flavor.

LDC THE GAMER

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These pierogies were a great way to use up leftover corned beef. They were easy to make and very tasty.

Perly Samonte

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I found the instructions for making these pierogies to be a bit confusing. I had to reread them several times before I felt confident that I was doing it correctly.

Muna Malik

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These pierogies were a bit too heavy for my taste. I would have preferred a lighter filling.

Surajo Maryam

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I made these pierogies for my family and they were a huge success. My kids loved them and my husband couldn't get enough of them.

SleepingKitty

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These pierogies were a hit at my party. Everyone loved them and they were gone in no time.

Khanal Pradip

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I'm not a big fan of sauerkraut, but I loved these pierogies. The flavors were perfectly balanced and the pierogies were cooked to perfection.

Lemon mondol

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These pierogies were a bit more work to make than I expected, but they were definitely worth it. They were so delicious and filling.

grimnazium

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I love the combination of flavors in these pierogies. The sauerkraut and corned beef are a classic pairing, and the cheese and potatoes add a creamy and rich flavor.