Looking for a recipe that'll score a slam-dunk with your friends at your March Madness get-together this weekend? Share Chef Dale Talde's delicious Reuben Pierogy recipe, featuring Mrs. T's Pierogies.
The big flavors of Mrs. T's Potato & Cheddar Pierogies will definitely hit the spot. Real, quality ingredients like sharp Cheddar cheese and creamy whipped potatoes are folded into a pasta shell - making these pierogies the perfect canvas for the classic Reuben ingredients: pastrami, Swiss cheese, sauerkraut and Russian dressing. And your friends will definitely be hoping for overtime...so they can enjoy more of this flavorful dish!
Reuben Pierogies 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
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.