As I mentioned last week, this year I’m honing my skillet skills by researching and creating recipes that can be made in a skillet. I had so much fun using my skillet for the first time that I couldn’t wait to get back in the kitchen and try another skillet recipe.
One of my all-time favorite sandwiches is the Reuben. When I was growing up, my mom used to make them every now and then for dinner. Along with BLTs, they were a meal I always looked forward to. Nowadays, here in St. Marys where I live, Reuben sandwiches are on the menu at most restaurants. If I’m ever unsure of what to eat, a classic Reuben will usually do the trick.
I’ve been seeing a lot of Reuben-inspired dips on the Internet lately so I thought I would give the recipe a try with a skillet twist.
The ingredients of this Skillet Reuben Dip are the same as for the sandwich: pastrami (or corned beef) sauerkraut, Swiss cheese, and thousand island dressing. However, this time, they are all mixed together with cream cheese (to make it extra decadent).
I paired the dip with rye cocktail bread that I toasted in the oven with a little olive oil, salt, and pepper.
The classic flavors come together beautifully in this sandwich-turned-dip. You can bet I’ll be making this again very soon. Let me show you how to recreate this dish.
1 (8 ounce) package cream cheese, softened
1 cup sauerkraut
3/4 cup thousand island dressing
1/2 pound deli pastrami (or corned beef), chopped
8 ounces Swiss cheese, shredded
1 loaf rye cocktail bread
Olive oil for bread
Salt and pepper to taste
Begin by preheating your oven to 400 degrees F.
Arrange the rye cocktail bread in a single layer on a baking sheet. Brush with olive oil, then sprinkle with salt and freshly cracked pepper. Bake for about 10 minutes or until the bread starts to brown and become crisp. Set aside
In a large bowl, cream together the cream cheese, sauerkraut, thousand island dressing, pastrami, and Swiss cheese by hand or using a mixer. Add salt and pepper to taste.
Spoon the mixture into a 10-inch skillet (or any oven safe baking dish). Bake for 10 minutes. Remove from the oven and stir, then return the mixture to the oven for an additional 10 minutes or until bubbly. For a little browning on top of the dip, set your oven to broil. Watch carefully and remove when browned to your liking.
Serve warm with the toasted bread.
Friends, I had to stop myself from gluttonously downing this entire skillet of deliciousness. My diet almost went out the window. It’s that good! Give it a try and let me know what you think.