Reuben in a Ramekin
All the bold, tangy flavors of a classic Reuben sandwich — pastrami, sauerkraut, Swiss, and a lightened-up Greek yogurt thousand island dressing — baked into individual ramekins with a melted cheese top. No bread, no guilt, all the flavor.
- Filling
- 4 oz pastrami or corned beef, cut into strips
- ½ cup onion, finely diced
- ¼ cup sauerkraut, rinsed and drained
- ¼ tsp caraway seeds (optional but recommended)
- 2 slices reduced-fat Swiss cheese
- Greek Yogurt Thousand Island
- ¼ cup plain non-fat Greek yogurt
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 2 tbsp dill pickle relish
- 1 tsp white vinegar
- — salt & black pepper, to taste
-
1
Preheat & make the dressing
Preheat oven to 350°F. In a small bowl, whisk together the Greek yogurt, ketchup, Dijon mustard, pickle relish, and white vinegar. Season with salt and pepper, taste, and adjust. Set aside — this is your lightened-up thousand island dressing.
-
2
Prep the Swiss cheese
Use the rim of a ramekin (6 oz works well) to press into a slice of Swiss cheese and cut out a circular disc for each ramekin top. Dice the remaining cheese scraps into small pieces and set both aside separately.
-
3
Sauté the filling
Heat a skillet over medium-high heat lightly coated with cooking spray. Add the onion and cook for 3–4 minutes until soft and translucent. Add the pastrami strips and caraway seeds and cook for 2 minutes more until the meat is warmed through and starting to brown at the edges.
-
4
Mix the filling
In a bowl, combine the hot meat and onion mixture, rinsed sauerkraut, diced Swiss cheese scraps, and the Greek yogurt thousand island dressing. Stir until everything is well coated.
-
5
Fill & top
Divide the filling evenly between two ramekins, pressing down gently to pack it in. Place a Swiss cheese disc on top of each ramekin, covering the filling completely.
-
6
Bake & serve
Bake for 10 minutes until the filling is heated through and the Swiss cheese on top is melted and lightly golden. For a more browned top, switch to the broiler for the last 1–2 minutes. Serve immediately straight from the ramekin.
- Rinse the sauerkraut: A quick rinse under cold water removes excess sodium and takes the edge off the sourness — the flavor still comes through beautifully but it won't overpower everything else.
- Caraway seeds are worth it: That subtle earthy, anise-like note is what makes a Reuben taste like a Reuben. A pinch goes a long way.
- No ramekins? A muffin tin works perfectly — use two wells per serving and the cheese disc will fit right over the top.
- Sugar-free ketchup: Swap regular ketchup for sugar-free to reduce the carbs in the dressing even further without changing the flavor.
- Make the dressing ahead: The Greek yogurt thousand island keeps in the fridge for up to 5 days and is great as a dip or salad dressing too — make a double batch!