Ruben Flat Breads
Prep Time
5 mins
Cook Time
5 mins
Slow cooker time
12 hrs
Total Time
10 mins
A quick, approachable, and familiar dish that works well as an hors d'oeuvre, appetizer, or even a small meal. This recipe takes the flavors of a Ruben sandwich, one of the most quintessential Jewish dishes, and makes a flat bread out of it.
Course:
Appetizer, Hor d'oeuvres
Cuisine:
Jewish
Keyword:
flat bread, ruben
Servings: 4 people
Ingredients
Flat Breads
- 1 Cup Corned Beef Sliced and roughly chopped
- 2 Flat Breads I used store bought, but you could make your own
- 1/2 Cup Sauerkraut Thoroughly drained
Russian Dressing
- 1/4 Cup Mayo
- 1/4 Cup Ketchup
Slow Cooker Caramelized Onions
- 3 tbsp Olive Oil
- 3 Large Onions Chopped
- Salt and Pepper To taste
- Giardiniera Optional if you like some heat
Special Equipment
- Small Slow Cooker AKA Crock-Pot
Instructions
Caramelized Onions
-
Add the onions, olive oil, salt, and pepper to the slow cooker and cook on high for 12 hours.
Russian Dressing
-
Combine the mayo and ketchup in a mixing bowl. Stir until thoroughly combined.
Flat Bread
-
Preheat your oven to 350°F
-
Top the flatbread with the onions and then a layer of corned beef. Bake until the corned beef begins to crisp up.
-
Remove the flatbread from the oven and top with the sauerkraut, Russian dressing, and giardiniera. Slice in to strips or triangles and serve immediately.