Name: Reuben Swiss Wonton Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 24 wonton wrappers, square-shaped, thawed if frozen; 300 g chopped cooked corned beef, finely chopped for even distribution; 150 g sauerkraut, squeezed very dry to prevent soggy cups; 180 g shredded Swiss cheese, freshly shredded works best for melting; 80 g Thousand Island dressing, or Russian dressing if preferred; 60 g diced dill pickles, or use pickle relish for finer texture; 2 teaspoons oil, for brushing the wrappers; 1 tablespoon chopped fresh parsley, for garnish and color

Description

These crispy wonton cups are filled with savory chopped corned beef, tangy sauerkraut, diced dill pickles, and melted Swiss cheese, finished with a brush of Thousand Island dressing. Perfect for entertaining or as an appetizer that brings all the bold flavors of a classic deli sandwich to the table.

Ingredients

Scale

24 wonton wrappers, square-shaped, thawed if frozen
300 g chopped cooked corned beef, finely chopped for even distribution
150 g sauerkraut, squeezed very dry to prevent soggy cups
180 g shredded Swiss cheese, freshly shredded works best for melting
80 g Thousand Island dressing, or Russian dressing if preferred
60 g diced dill pickles, or use pickle relish for finer texture
2 teaspoons oil, for brushing the wrappers
1 tablespoon chopped fresh parsley, for garnish and color

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Instructions

Preheat the oven to 375°F (190°C) and lightly oil a standard muffin tin with 24 cups, or use two 12-cup tins.
Gently press one wonton wrapper into each muffin cup, allowing the corners to extend slightly above the rim for a rustic look.
Use a pastry brush to lightly coat each wrapper with the 2 teaspoons of oil, ensuring even browning.
Bake the cups for 8-10 minutes until the wrappers are golden brown and crispy, then remove from the oven and let cool for 2-3 minutes.
In a large mixing bowl, combine the 300 g chopped corned beef, 150 g squeezed sauerkraut, and 60 g diced dill pickles.
Stir in the 80 g Thousand Island dressing until everything is evenly coated, about 1-2 minutes of gentle mixing.
Taste the filling and adjust seasoning with salt and pepper as needed; the corned beef and dressing provide most of the saltiness.
Spoon approximately 1 tablespoon of the Reuben filling into each warm wonton cup, dividing the mixture evenly among all 24 cups.
Sprinkle about 1 teaspoon of the shredded Swiss cheese over each filled cup, ensuring even coverage.
Return the filled cups to the oven for 5-7 minutes until the cheese is melted and bubbly, and the filling is heated through.
Remove from the oven, sprinkle with fresh parsley, and serve warm within 5-10 minutes of baking for maximum crispness.

Prep Time: 15 minutes
Cook Time: 20 minutes