Easy Reuben Bombs – a freshly baked Rhodes roll stuffed with corned beef, sauerkraut, swiss cheese, and served with a side of thousand island dressing. Perfect for St. Patty’s Day!These easy reuben bombs are a perfect appetizer, snack, lunch or dinner. They’re quick to make and fast to bake. You can have a batch of them ready in under 30 minutes. This easy reuben recipe comes all wrapped up in a freshly baked roll. Easy to dip into your favorite Thousand Island dressing. These little bombs are perfect for an Irish get together or St. Patrick’s Day celebration. So, grab the corned beef and sauerkraut and let’s get cookin’!
IF YOU LIKE THIS RECIPE YOU MAY ALSO LIKE THESE:
- Sweet Spiced Bread & Butter Pickles
- Easy Salmon Appetizer
- Creamy Fresh Broccoli Salad
- Pepper Relish Cheese Spread
- No-Knead Jalapeno Bread
REUBEN VS RACHEL SANDWICH BOMBS:No corned beef, no problem. They named a sandwich after me and left out the corned beef… it’s called the Rachel! Haha, just kidding but true story about a sandwich called Rachel that’s like a Reuben without corned beef. To make a Rachel bomb, you can use pastrami in place of corned beef. The biggest difference between corned beef and pastrami is that pastrami is cured and smoked. Corned beef isn’t smoked. Pastrami also usually gets a dry rub for added spice and corned beef doesn’t. If you don’t care for red meats like corned beef or pastrami you can also make these sandwich bombs with ham and Swiss or turkey and Swiss. They’re a fun appetizer, lunch or dinner, especially for kids.
HOW DO I MAKE THESE REUBEN BOMBS?These reuben bombs are really easy to make. It only takes 4 ingredients to make them. Here’s what you’ll need. First, take the roll dough (I used Rhodes yeast Texas rolls – they’re bigger then the regular dinner roll. You can find these in the freezer section of most grocery stores). Flatten the dough like you’re making a pizza. Place half a cheese slice (2 quarter pieces), about a tablespoon, drained sauerkraut, then an 1/8 to 1/4 cup of meat. Fold the dough edges up over the filling. Seal it. Place 6 to 12 rolls, closure side down, on a cookie sheet lined parchment paper or a silicone mat. Once the bombs are on the sheet, into the oven they go. Bake at 350°F for 20-25 minutes until the rolls are baked through. Make sure to seal them well or they may leak. You can also poke a couple holes in the top to let steam vent.
WHAT IS SAUERKRAUT?Sauerkraut is made from thinly cut cabbage that’s been pickled or fermented giving it a sour, tangy flavor. I love reuben sandwiches in their entirety. The first time I had a reuben I didn’t know what Sauerkraut was, and if I had known, I probably wouldn’t have even tried it. But I did… and LOVED it! The words fermented cabbage just doesn’t sound appealing to me but it’s sooo good. If you like pickled, sour stuff on your sandwiches you’ll love it. If you’re not a pickle fan… then maybe not.
WHY THOUSAND ISLAND FOR DIPPING?A classic reuben is made with rye bread, corned beef, sauerkraut, swiss cheese, and thousand island. Thousand island dressing is made with mayo, ketchup, relish, vinegar, onion and salt. You can make some fresh or use store bought for these reuben bombs. With these little reuben bombs, being baked rather than pressed like a panini, a dipping sauce seemed more appropriate and easier to manage. If you choose to put the sauce inside, beware that the dough might take longer to bake.
PRICE CHECK ($):These reuben bombs are a fun alternative to the classic reuben sandwich. They have all the same great flavors with a fun small-package delivery. If you’re a fan of the reuben, you’re going to love these for the flavor AND the price! You can make a whole batch of these for the price you’d pay at a restaurant. Prices for supplies may vary depending on location and store you purchase groceries from. I try to shop bulk food stores, use coupons, watch ads and shop sales (like case lot), buy supplies in bulk to save money in the long run and use homegrown produce and herbs when available. Here’s my ingredient list and cost for this recipe:
- Roll dough – $1.76
- Swiss cheese – $0.84
- Sauerkraut – $0.50
- Sliced corned beef – $5.99
Are you a reuben fan? What other kinds of sandwiches are your favorite?
Here’s the full printable recipe. Enjoy!
- 12 Rhodes Yeast Texas Rolls, thawed
- 6 slices swiss cheese, cut into quarters
- 3/4 to 1 cup sauerkraut, drained
- 1 to 1 1/2 lbs sliced corned beef, find at the deli or lunch meat section of most grocery stores
- Thousand Island dressing, for dipping sauce
- Preheat oven to 350°F.
- Flatten roll dough as if you were going to make a mini pizza. Place 2 pieces (1/2 a slice) swiss cheese, about a tablespoon sauerkraut, and 2-3 tablespoons corned beef on flattened dough.
- Stretch edges of dough up around filling. Seal well. (To avoid steam popping the roll you can poke a couple of small holes in the top to help vent the steam).
- Place filled rolls, closure side down, on a parchment or silicone mat lined cookie sheet. You can place 6-12 rolls. If you bake all 12 rolls at once, you may need to adjust baking time (bake a few minutes longer).
- Bake at 350°F for 20-25 minutes or until dough is completely baked and rolls are golden brown.
- Serve with thousand island dressing as a dipping sauce.
LEFTOVERS? Store leftovers in the fridge for up to 5 days. To reheat, place on a plate and microwave 30-60 seconds in the microwave.