All the deliciousness of a classic Reuben sandwich and a cheesy quesadilla combine to make this intensely comforting dish. Between whole wheat flour tortillas, you’ll layer the standard Thousand Island dressing—a must for a real Reuben, natch—a few slices of corned beef, and a heap of sauerkraut, which not only brings welcome tang and crunch to this meal, it offers a benefit of live, probiotic microorganisms, a byproduct of the lacto-fermentation process. All this is held together with melted Swiss cheese, in what just might be the best quick lunch to enter your kitchen in a while. Shopping tip: Be sure to buy refrigerated sauerkraut, which ensures that the beneficial microbes will still be alive.

Melissa Gray
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread tortillas evenly with Thousand Island dressing. Top 2 tortillas evenly with corned beef, sauerkraut, and cheese; top with remaining 2 tortillas, dressing side down. Heat a large nonstick skillet over medium. Add 1 assembled quesadilla to skillet; cook until browned, about 2 minutes per side. Transfer to a plate. Repeat process with remaining quesadilla. Cut quesadillas into wedges; top with parsley.

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