Reuben on Bagel
intro
A tangy, melty twist on the classic deli Reuben, piled high on a chewy toasted everything bagel with corned beef, sauerkraut, Swiss, and creamy Russian dressing.
Ingredients
Steps
Prep Dressing and Sauerkraut
First, squeeze the drained sauerkraut firmly by hand over the sink to remove as much excess brine as possible—this prevents soggy sandwiches. Place the Russian dressing in the small stainless steel mixing bowl, stir briefly with the navy silicone spatula to smooth out any lumps, then set aside. The squeezed sauerkraut is ready when it is dry to the touch, with no brine dripping when you squeeze a small handful.
Slice and Butter Bagels
Place the two everything bagels flat on the maple cutting board. Use the serrated bread knife to slice each bagel evenly in half horizontally, creating four equal round halves. Spread 1/4 of the softened unsalted butter on the cut (inner) side of each bagel half, creating a thin even coat all the way to the crust edge. The buttered sides will face outward when grilling to create a crisp, golden crust.
Preheat Cooking Skillet
Retrieve the 10-inch nonstick skillet and slotted turner from lower storage. Place the skillet on the right-side induction cooktop zone, set heat to medium-low. Let the skillet preheat for 2 minutes, until a drop of water flicked onto the surface sizzles and evaporates slowly in 3-4 seconds. Do not heat on high, as this will burn the bagel crust before the cheese melts.
Layer Sandwich Fillings
Flip two of the buttered bagel halves so the buttered side faces down (these will be the bottom halves). Spread 1 tablespoon of Russian dressing on the unbuttered inner side of each bottom half. Top each with 2 slices of Swiss cheese, half of the squeezed sauerkraut, and half of the thinly sliced corned beef, piling fillings evenly to the edges. Spread the remaining Russian dressing on the unbuttered inner side of the top two bagel halves, then place them dressing-side down on the fillings, so the buttered side faces up. Press each sandwich gently with the palm of your hand to compact layers slightly.
Grill to Melt Cheese
Carefully transfer both assembled sandwiches to the preheated skillet. Cook for 3-4 minutes on the first side, until the bottom bagel half is deep golden brown and crisp. Use the slotted turner to flip each sandwich, then cook for another 3-4 minutes on the second side, until the Swiss cheese is fully melted and oozing slightly from the sandwich edges, and the second bagel half is equally crisp and golden. Adjust heat to low if the bagel browns too quickly before cheese melts.
Rest and Plate Sandwiches
Use the slotted turner to transfer the cooked sandwiches from the skillet back to the maple cutting board. Let them rest for 1 minute to allow the cheese to set slightly (this prevents fillings from sliding out when cut). Retrieve the dinner plates and glass ramekins from lower storage, set them in the front center of the counter. Use the serrated bread knife to cut each sandwich diagonally in half, creating triangular halves. Arrange the cut sandwiches on the matte cream dinner plates, and place two dill pickle spears in each glass ramekin to serve alongside.
Tips
2.Use medium-low heat when grilling: The bagel crust will burn quickly on high heat before the Swiss cheese has time to fully melt into the corned beef and sauerkraut layers.
3.Let the sandwich rest for 1 full minute after cooking: This short rest allows the melted cheese to set slightly, so fillings don’t slide out when you cut or take your first bite, and prevents burnt tongues from piping hot cheese.
OMG this Reuben on a bagel is such a game changer! I’ve made regular rye Reubens for St. Patrick’s Day for years, but swapping for an everything bagel? *Chef’s kiss* My husband and two teens devoured these in 5 minutes flat. So easy to throw together on a busy weeknight too!
Bro, 8 minute cook time? This saved my tailgating prep last weekend. I made a dozen of these for the crew before the game and everyone was asking where I got the recipe. Used a pumpernickel bagel instead of plain, *chef’s kiss*.
I added these to my weekly meal prep rotation! I pre-sliced the corned beef and cheese on Sunday, then assembled and toasted the bagels each morning for breakfast all week. No sad desk lunches for me this week, these are SO good.
My grandkids were skeptical when I told them we were having Reubens on bagels instead of rye, but they ate two each! Even my picky 7-year-old granddaughter who ‘hates sauerkraut’ asked for seconds. Total win for Sunday dinner.
I added a little extra sriracha to the Russian dressing and wow, that kicked it up perfectly! Only note: I wish I’d bought thicker-cut corned beef from the deli, the thin pre-packaged stuff was a little sad. Still turned out great though!
Made these for our neighborhood potluck last night and people were hovering over the platter! I used mini bagels to make them slider-sized and they were the first thing gone. Will 100% be making these again for our next get-together.
I made this vegan by swapping in plant-based corned beef, dairy-free Swiss, and vegan Thousand Island, and it still slapped! Even my non-vegan roommate stole half of mine, lol. So easy to adapt for different diets.
Who says Reubens are only for lunch? I made these for breakfast this morning and added a fried egg on top. Runny yolk mixed with the Russian dressing? Absolute perfection. 10/10
First time ever making a Reuben of any kind, and this was so easy I didn’t mess it up! I was worried about overstuffing the bagel but it held together perfectly after a quick press in my panini press. Even my roommate said it tasted like it came from a deli.
I swapped the Swiss for pepper jack because that’s what I had in the fridge, and it was so good! The little kick from the pepper jack went so well with the corned beef. Don’t be afraid to use what you have on hand, people!
This is going into our regular weeknight rotation! 8 minutes from fridge to plate? Unbeatable when we’re running between soccer practice and piano lessons. My kids loved it so much they asked for it again tomorrow night.
As a born and raised New Yorker, I was very skeptical of a Reuben on a bagel… but wow, this works. Way better than I thought it would be. Toasted everything bagel is the perfect chewy, crispy base. No notes.
Used leftover corned beef from our St. Patrick’s Day dinner to make these and it was the best leftover meal I’ve made all year! No more sad corned beef sandwiches on plain white bread for us.
I used a cinnamon raisin bagel on a dare from my partner and… wait, don’t judge. The sweet raisin and cinnamon with the salty corned beef and tangy sauerkraut? Weirdly amazing. Don’t knock it till you try it.
Brought these in for my office lunch today and every single person asked for the recipe. Even the guy who brings plain tuna salad every day said it was the best potluck dish we’ve had all quarter. Total crowd pleaser, zero effort.