Hello! My name is Jordanne and I’m a dietetic intern from Oklahoma State University. Being from a small German town in Texas, I have grown up eating sauerkraut, sausage, and my all-time favorite, Reuben sandwiches! Nothing beats sauerkraut, corned beef, and melted Swiss cheese. YUM. A traditional Reuben includes rye bread, but the awesome news is that it tastes just as good without it! By using a ramekin to make this dish, you eliminate the need for the bread and you get automatic portion control!
This recipe is not only great for bariatric patients, but the entire family will love it as well!
Let’s get started with the Reuben in a Ramekin .
|Prep Time||10 minutes|
|Cook Time||10 minutes|
- 4 ounces pastrami (or corned beef) cut into strips
- 1/2 cup onions finely diced
- 2 slices reduced fat swiss cheese
- 3 tbsp plain greek yogurt
- 2 tbsp Dijon mustard
- 1/4 cup sauerkraut
- Heat skillet over medium high heat and preheat oven to 350 degrees.
- Saute onions until soft and opaque. Add meat to skillet, cook until meat is warmed.
- Using empty ramekin, cut circular disc our of the swiss cheese. Dice the remaining cheese into small pieces.
- In a small bowl, combine greek yogurt, dijon mustard, and diced cheese.
- Add the hot meat mixture and sauerkraut to the bowl. Stir ingredients together.
- Fill the ramekins (or muffin tin) with meat mixture then top with swiss cheese disc.
- Bake for 10 minutes or until cheese is melted and browned.