Reuben-be-Quicks – A Fast, Flavor-Packed Take on the Classic Reuben

If you love a good Reuben but don’t always have time to build a full deli sandwich, Reuben-be-Quicks are your answer. Think of them as mini, bite-size Reubens you can make fast—great for snacks, easy dinners, or a game-day platter. They’ve got all the classics: corned beef, Swiss, tangy sauerkraut, and a creamy dressing, but in a handheld, crisp package.

No fuss, no complicated steps, just bold flavor and satisfying crunch. If you can assemble a sandwich, you can make these.

Why This Recipe Works

Reuben-be-Quicks take the best parts of a Reuben and compress them into quick-cooking, crisp bites. The filling is simple and balanced: salty corned beef, nutty Swiss, and bright sauerkraut.

A quick brush of butter and a hot bake (or air-fry) make the outside golden while the cheese melts inside. They’re easy to scale—make a few for lunch or a whole tray for a party. Plus, the components are all supermarket basics, so nothing here is hard to find.

Shopping List

• Corned beef: Thinly sliced, about 8 ounces
• Swiss cheese: 6–8 slices, or 1 cup shredded
• Sauerkraut: 1 cup, well-drained and squeezed dry
• Thousand Island or Russian dressing: 1/2 cup (plus extra for dipping)
• Mini flour tortillas, wonton wrappers, or small slider rolls: choose one, about 16 pieces
• Butter: 3 tablespoons, melted
• Caraway seeds: 1 teaspoon (optional, for that rye flavor)
• Fresh parsley or chives: 2 tablespoons, chopped (optional garnish)
• Black pepper: to taste
• Optional add-ins: Dill pickles (finely chopped), rye breadcrumbs for topping

Instructions

1. Heat the oven or air fryer. Oven: 400°F (200°C).

   Air fryer: 375°F (190°C). Line a sheet pan with parchment or lightly oil the basket.

2. Prep the sauerkraut. Drain it well and squeeze out extra moisture with a paper towel. This keeps the wrappers crisp and prevents sogginess.
3. Mix the quick filling. Chop the corned beef into small pieces.

   In a bowl, combine corned beef, sauerkraut, 1/3 cup dressing, and a grind of black pepper. Stir until coated but not wet.
4. Add the cheese. Fold in shredded Swiss or tear sliced Swiss into small pieces and mix. The filling should hold together.
5. Assemble the bites.
   • Wonton wrappers: Add 1 tablespoon filling to the center, brush edges with water, fold into triangles, and press to seal.

     Optionally crimp with a fork.

   • Mini tortillas: Spoon 2 tablespoons filling down the center and roll up like mini flautas. Place seam-side down.
   • Slider rolls: Split rolls, layer cheese, filling, and a drizzle of dressing; replace tops.
6. Brush and season. Brush tops with melted butter. Sprinkle with caraway seeds for a classic rye note.

   For sliders, you can add a pinch of rye breadcrumbs on top for texture.

7. Bake or air-fry.
   • Oven: 10–14 minutes, until golden and the cheese is melted.
   • Air fryer: 7–10 minutes, shaking or flipping halfway for even browning.
8. Finish and serve. Let cool 2–3 minutes. Garnish with herbs. Serve with extra dressing for dipping and a few pickle slices on the side.

Keeping It Fresh

These are best the day you make them, but leftovers can work.

Cool completely before storing so steam doesn’t soften the exterior. Keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer for 5–8 minutes until crisp again.

Avoid the microwave—it makes the wrappers chewy and the bread soft.

Benefits of This Recipe

• Fast and flexible: Use wonton wrappers for crunchy bites, tortillas for roll-ups, or slider rolls for mini sandwiches.
• Big flavor, small effort: Minimal prep, classic deli taste.
• Great for crowds: Easy to batch and serve with a dipping sauce.
• Make-ahead friendly: Assemble and chill, then bake just before serving.
• Balanced texture: Crispy exterior, melty cheese, juicy filling.

What Not to Do

• Don’t skip draining the sauerkraut. Excess moisture will make everything soggy.
• Don’t overfill. A little goes a long way; overstuffing causes leaks and uneven cooking.
• Don’t bake too low or too long. You want hot and fast for crisping without drying out the filling.
• Don’t rely on microwave reheating. It ruins the texture.
• Don’t forget seasoning. A pinch of black pepper and caraway makes a big difference.

Variations You Can Try

• Turkey Reuben (Rachel): Swap corned beef for turkey and sauerkraut for coleslaw.
• Rye breadcrumb crunch: Mix crushed rye crackers with melted butter and sprinkle over sliders before baking.
• Spicy kick: Add a dash of hot sauce or a pinch of cayenne to the dressing.
• Pickle lovers: Stir finely chopped dill pickles into the filling for extra tang.
• Gluten-free: Use gluten-free tortillas and ensure your sauerkraut and dressing are certified GF.
• Lightened-up: Use reduced-fat Swiss and a lighter dressing, and air-fry instead of baking.
• Caramelized onion twist: Add a spoonful of sweet onions for depth and sweetness.

FAQ

Can I make these ahead of time?

Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Brush with butter and bake just before serving.

If using wonton wrappers, avoid stacking to prevent sticking; layer with parchment if needed.

What’s the best dipping sauce?

Classic Thousand Island or Russian dressing is perfect. For a brighter option, mix dressing with a squeeze of lemon and a little chopped dill. If you like heat, stir in a touch of horseradish.

Can I use pastrami instead of corned beef?

Absolutely.

Pastrami brings a peppery, smoky note that works beautifully. Slice it thin so it blends well with the cheese and kraut.

How do I keep the bites from opening while baking?

For wonton wrappers, seal edges with water and press firmly. You can crimp with a fork for extra insurance.

Place seam-side down and don’t overfill.

What if I don’t have Swiss cheese?

Provolone or Monterey Jack will melt nicely, though the flavor will be milder. Add a tiny pinch of caraway or a smear of Dijon to mimic the Reuben vibe.

Can I freeze Reuben-be-Quicks?

Yes—freeze assembled, unbaked bites on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F (200°C), adding 3–5 minutes to the time.

Brush with butter before baking.

In Conclusion

Reuben-be-Quicks deliver everything you love about a Reuben in a format that’s fast, fun, and easy to share. With a handful of simple ingredients and a hot oven or air fryer, you’ll have crisp, melty bites in minutes. Keep the basics the same, play with the variations, and serve them with extra dressing for dipping.

It’s the kind of recipe you’ll make once and keep in your back pocket for every busy night and last-minute gathering.