Rueben-dilla Recipe

Prep and cook

Rinse the corned beef briefly under cold water to remove excess brine. Place the brisket in a large heavy pot, slow cooker, or Dutch oven. Add beef stock or water until the meat is mostly submerged (about 1–1.5 L). Add pickling spice, halved onion, smashed garlic, bay leaves, peppercorns and brown sugar if using. Bring to a simmer on the stovetop, then reduce to low and cover. If using a slow cooker, cook on low for 8–10 hours or high for 4–6 hours. If using an oven, braise at 150°C (300°F) for 3–4 hours until very tender. The meat should be fork-tender and easy to shred. Reserve the cooking liquid for reheating if needed.

Shred and hold

Remove the corned beef to a cutting board and let rest 10 minutes. Using two forks or meat claws, shred the beef into bite-sized pieces. Keep warm in a covered pan with a splash (2–4 tbs) of the cooking liquid to prevent drying, or refrigerate and reheat later in a small amount of warmed broth.

Drain and flavor

Thoroughly drain the sauerkraut in a sieve, pressing out excess liquid. This prevents soggy tortillas. Taste and, if extremely tart, rinse briefly and drain again.

Sauté

Warm a large skillet over medium heat and add the butter. When melted, add the sliced onion and sauté 4–5 minutes until translucent and starting to brown. Add the drained sauerkraut, caraway seeds (if using), black pepper and the maple syrup or sugar (if using) to balance acidity. Cook, stirring occasionally, 5–7 minutes until the sauerkraut is warmed through and slightly caramelized. Remove from heat and keep warm.

Assemble the Rueben-dilla

Lay one tortilla flat. Sprinkle about 3/4 cup shredded Swiss cheese over half the tortilla leaving a 1/2" border. Add a generous 3/4–1 cup shredded corned beef on top of the cheese, then a heaping 1/4–1/3 cup of the sautéed sauerkraut. Top with an additional 1/4 cup cheese (this helps the top tortilla stick). Fold the empty half of the tortilla over the fillings to make a half-moon. Repeat to make the remaining quesadillas (should yield about 4). If using American cheese slices, place one slice directly over the meat before the top cheese to add creaminess.

Toast/to finish

Heat a large nonstick skillet or griddle over medium-low to medium heat and add about 1/2 tbs butter or oil. Carefully transfer one assembled Rueben-dilla to the skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese inside is melted. Work in batches and add more butter or oil between quesadillas as needed. For an extra-crispy finish, finish in a 200°C (400°F) oven for 3–4 minutes per sheet if cooking multiple at once. Cut each Rueben-dilla into 2 or 3 wedges.

Keep warm

If assembling multiple, keep finished Rueben-dillas on a baking sheet in a low oven (100–120°C / 200–250°F) loosely tented with foil to stay warm and prevent sogginess.

Whisk together the mayonnaise, ketchup, sweet pickle relish, white wine vinegar (or lemon juice), Worcestershire sauce, paprika, salt and pepper until smooth. Adjust seasoning to taste. Chill at least 15 minutes to let flavors meld. Serve in small ramekins alongside the Rueben-dillas for dipping.