Happy Sunday friends! Today, we’re taking the beloved Reuben sandwich and giving it a modern makeover in the form of Reuben-Style Bagels. This mouthwatering creation combines all the flavors of a classic Reuben with a chewy, toasted bagel. It’s a culinary delight that’s perfect for breakfast, brunch, or anytime you’re craving a fusion of flavours.
Here’s how to make these gorgeous Reuben-Style Bagels
Ingredients:
For the Reuben-Style Bagels:
- 4 bagels of your choice (rye bagels work wonderfully)
- 300g thinly sliced roast beef (I used leftover roast topside of beef)
- 300g mild cheese (Swiss is the best if you can get hold of it here in the UK), sliced
- 1 cup sauerkraut, drained and squeezed to remove excess moisture
- 150ml Thousand Island dressing (store-bought or homemade)
- 2 tbsp unsalted butter, melted
- 1 tsp caraway seeds (optional)
- Salt and black pepper to taste
For Homemade Thousand Island Dressing:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tsp white vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Reuben-Style Bagels
Instructions:
- Preheat your oven to 175°C. Line a baking sheet with parchment paper.
- If you’re making the homemade Thousand Island dressing, whisk together all the dressing ingredients in a small bowl until well combined. Taste and adjust the seasoning with salt and black pepper. Set the dressing aside.
- Slice the bagels in half and place them cut-side up on the prepared baking sheet.
- Brush the cut sides of the bagels with melted butter and sprinkle with caraway seeds (if using). This step adds a delightful touch of rye bread flavor.
- Place the bagels in the preheated oven and toast them for about 5 minutes, or until they are slightly crispy and golden. Remove them from the oven and set aside.
- Now it’s time to assemble your Reuben-Style Bagels. On the bottom half of each bagel, layer slices of roast beef and Swiss cheese.
- Spoon sauerkraut evenly over the cheese, ensuring it’s well-drained to prevent sogginess.
- Drizzle a generous amount of Thousand Island dressing over the sauerkraut.
- Place the top halves of the bagels on the assembled fillings to create sandwiches.
- Wrap each bagel sandwich in aluminum foil, making sure it’s sealed well but not too tight. This will help steam the ingredients inside and meld the flavors.
- Return the foil-wrapped bagels to the oven and bake for about 10-15 minutes until the cheese is melted, and the sandwich is heated through.
- Carefully unwrap the bagels and serve them hot, allowing the guests to enjoy the oozing Swiss cheese and the flavorful combination of ingredients.
These Reuben-Style Bagels are a unique twist on a classic favourite, combining the elements of a traditional Reuben sandwich with the convenience and deliciousness of a bagel. The crispy and slightly chewy bagels provide the perfect canvas for the savoury roast beef, tangy sauerkraut, and creamy Swiss cheese.
The Thousand Island dressing ties everything together, adding a zesty kick to every bite. Whether you serve these bagels for breakfast, brunch, or lunch, they’re sure to satisfy your craving for the timeless flavours of a Reuben in a new and exciting form.
I hope you guys loved this recipe as much as we did. Stay tuned for more quick, easy & tasty seasonal recipes coming your way next week – I’ve got a healthy blackberry cookies lined up, together with a delicious one pot Creamy wild mushrooms & chicken casserole. Make sure to check them out.
Have a super tasty & relaxing Sunday! xx
