One Skillet Pierogie Reuben

We enjoy watching a Saturday morning show on the Food Network called The Kitchen and this idea was shared on the show by Jeff Mauro. We tried it on a Sunday afternoon and enjoyed it. It's easy to make with a frozen version of Polish Pierogies or you could make it with your own homemade Savory Wareneki/Vareniki. You can use corned beef or pastrami for this recipe. We used pastrami.

Ingredients:

• 12 frozen Polish cheese or potato Pierogies or homemade savory Wareniki/Vareniki
• 2 tablespoons butter 
• 1 cup thinly sliced onions
• 2 cups sauerkraut, drained
• 2 or more cups grated Swiss cheese
• 1/2 pound pastrami or corned beef cut in a 1/4 inch slice and then cut in bitesize cubes
• Thousand Island Dressing to drizzle
• 1/4 cup minced chives

Method:

1. Par boil and simmer pierogie in a cast iron pan or oven safe pan until they are al dente in salted water, drain and shake off all excess water, wipe off pan and return to stove top.
2. Turn on the oven broiler with the the rack set on the lowest level.
3. In same pan melt butter and add the drained pierogie back to the pan.
4. Brown on both sides, turn off heat.
5. Add the onion evenly over the pierogie.
6. Add the sauerkraut evenly over the onion and pierogie.
7. Add the grated cheese evenly over the sauerkraut, onion and pierogie.
8. Add the cubed pastrami or corned beef on top.
9. Place the pan under the broiler on the lowest rack and watch carefully until the cheese melts and bubbles.
10. Remove the pan and sprinkle the chives evenly on top.
11. Serve with Thousand Island Dressing drizzled on top.
12. Serves 4.

You can serve this with a salad or fresh veggies to round off your meal.