With St. Paddy’s Day around the corner, all I can think about is corned beef and cabbage – and my favorite way to enjoy that combo is a classic reuben. Just when I thought I couldn’t love a reuben-style anything more, Airline Brewing in Ellsworth, ME introduced me to the absolute deliciousness that is a reuben quesadilla!
After many nights dreaming about this dish, I finally decided to make a version at home that is so, so satisfying: Crispy Reuben Quesadillas with Tangy Russian Dip!
Crispy, melty, tangy, and messy enough to feel right. Chopped corned beef is cooked with toasted caraway seeds — to bring in that rye bread flavor — until just warmed. The cooled beef is tossed with sauerkraut and a mix of Gruyère and sharp cheddar: Gruyère to mimic traditional Swiss (I’ve never loved Swiss and always swap it for the nuttier Gruyère) and cheddar for a smoother melt.
That filling gets PACKED into flour tortillas — you’ll think there’s too much for four quesadillas, but once pressed it’s just right. Brushed with butter and cooked until crisp and golden, the cheese melts into a cohesive center. You may not get a traditional cheese pull, but you’ll be very happy with the flavor!
And what reuben would be complete without Russian dressing! We amp up the acid with pickles, horseradish, sauerkraut brine, and mustard to give everything a little edge. The sauerkraut brine is key — the sauerkraut flavor mellows during cooking, and this brings it right back. If you’re a true sauerkraut lover like me, dip your quesadilla and then add a little fresh sauerkraut on top before digging in!
A huge shout out to the recipe testers (Jeff Rambow, Victoria Levine, Glenna DiGiacomo, Nicole Levy, Jeanine Raab, John Donovan) I asked for a very quick turnaround and you all delivered, with perfect insights to make these the absolute best. Thank you!
INSPIRATION(S): Airline Brewing in Ellsworth, ME
NOTES:
- Sauerkraut: Taste the sauerkraut after draining and squeezing it dry, before adding anything else. Some store brands are mild, others are aggressively briny. You may not need extra salt or acid at all. It should have a clean, distinct tang to cut through the richness of the cheese and corned beef.
- Cheese: Gruyère adds a slightly nuttier flavor, but Swiss works perfectly and gives a more traditional Reuben flavor.
- Caraway seeds: Lightly crush them with a mortar and pestle. Leaving them whole is fine if you prefer a milder flavor.
Crispy Reuben Quesadillas with Tangy Russian Dip
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- Total Time: 35 to 40 minutes
- Yield: 4 quesadillas 1x
Ingredients
Russian-Style Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons finely chopped kosher dill pickle
- 1 tablespoon sauerkraut brine
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
Quesadillas
- 1 1/2 teaspoons caraway seeds, lightly crushed (optional)
- 8 ounces thinly sliced corned beef, roughly chopped
- 6 ounces sauerkraut, drained, squeezed very dry
- 1 to 2 teaspoons sauerkraut brine, if needed
- 5 ounces Gruyère cheese, shredded
- 3 ounces sharp white cheddar, shredded
- 4 (8-inch) flour tortillas
- 2 tablespoons unsalted butter, melted
Instructions
Make the Sauce
- In a medium bowl, stir together 1/2 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons finely chopped kosher dill pickle, 1 tablespoon sauerkraut brine, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, 1 teaspoon prepared horseradish, 1/4 teaspoon onion powder and 1/4 teaspoon smoked paprika until fully combined.
- Taste and adjust as needed: add a few extra drops of brine for more tang, a little more horseradish for heat, or additional mayonnaise if you prefer a thicker sauce.
- Let the sauce sit for 10 to 15 minutes while preparing the quesadillas to allow the flavors to meld.
Make the Quesadillas
- Warm a large skillet over medium heat. If using, add 1 1/2 teaspoons lightly crushed caraway seeds and toast, stirring constantly, until fragrant, about 30 seconds. Add 8 ounces thinly sliced corned beef, roughly chopped, and cook for 2 to 3 minutes until warmed through. Set aside to cool slightly.
- In a large bowl, add 6 ounces sauerkraut (drained and squeezed very dry). Taste; it should have a bright, acidic, salty bite. If it needs more tang, add 1 to 2 teaspoons sauerkraut brine, 1 teaspoon at a time, stirring and tasting after each addition, until the flavor is sharp. Season with salt only if needed.
- Add 5 ounces shredded Gruyère cheese and 3 ounces shredded sharp white cheddar to the sauerkraut. Once the corned beef has cooled slightly, fold it into the sauerkraut mixture.
- Lay out 4 (8-inch) flour tortillas. Divide the filling evenly over one half of each tortilla, pressing it down into an even layer and leaving about a 1/4-inch border along the edge. Fold the empty half over the filling and firmly press. Brush the tops lightly with melted butter.
- Heat a large skillet over medium-low heat. Place the quesadillas butter-side down in the pan, one or two at a time depending on skillet size. Press gently with a spatula and cook until golden brown and crisp, about 2 to 3 minutes.
- Brush the top with melted butter, flip, and cook 2 to 3 minutes more, until the second side is golden and the cheese is melted.Transfer to a cutting board and let rest for 1 to 2 minutes. Repeat with remaining quesadillas.
- Slice and serve warm with the sauce.
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