Pierogies, pastrami, Swiss cheese, saurekraut and Russian dressing…it’ll be love at first bite in this recipe from Chef Dale Talde.
Reuben Pierogies
Ingredients:
1 (16 ounce) box Mrs. T’s Potato & Cheddar Pierogies (or Sauerkraut Pierogies)
2 tablespoons butter
8 ounces pastrami
4 ounces sauerkraut
4 ounces Swiss cheese
4 ounces Russian dressing
Pickles, for serving
Instructions:
Boil two quarts of water. Add frozen pierogies and cook for 5-7 minutes (until they float); drain. Set aside.
In a large skillet, sauté pierogies in butter. Turn occasionally until golden brown and crispy on the outside, approximately 8 to 10 minutes. Reserve pierogies.
In a large skillet warm up sauerkraut. Place slice of pastrami (folded) on a pierogy, then top piece of Swiss cheese and warm sauerkraut. Repeat for each pierogy. Top pierogies with Russian dressing. Serve with pickles.