Reuben Wonton Cups – classic Reuben sandwich in an easy 2-bite appetizer. Deli corned beef, sauerkraut and melty cheese packed in a wonton cup and baked until golden and crispy. Drizzle with thousand island dressing and watch them disappear!
This recipe is for anyone who loves a good Reuben sandwich but is looking for a quick, easy appetizer perfect for game day or really, any kind of gathering at all.
Deli corned beef, melty cheese and sauerkraut all packed into wonton cups, baked until golden and crispy and drizzled with thousand island dressing.
Why I love this recipe:
It’s for anyone who loves a good Reuben sandwich and is looking to enjoy the flavors anytime.
No need to wait for St. Patrick’s Day. This recipe uses simple deli corned beef.
It’s a fun twist on a corned beef or Reuben sandwich and is always a hit!
Ingredients in Reuben Wonton Cups:
- Vessel for the tasty filling: wonton wrappers
- Wonton filling: thin sliced deli corned beef, cream cheese, sauerkraut and Swiss cheese.
- Drizzle: Thousand Island dressing (or Russian dressing) – brings all the flavors together.
- Equipment: mini muffin tin and cooking spray
How to make Reuben Wontons:
Preheat the oven to 375°.
Bring the cream cheese to room temp to help it blend easier. Shred or dice Swiss cheese then drain sauerkraut well.
Rough chop corned beef into bite-size pieces and add it to a medium bowl along with the cream cheese, drained sauerkraut, Swiss cheese and a tablespoon of Thousand Island dressing. Give it all a good stir to combine.
Lightly spray the muffin tin cups then gently press a single wonton into each muffin well to form a cup.
Spoon a heaping tablespoon of corned beef mixture into the cups dividing equally. Bake 10-12 minutes or until the edges of the wontons are golden and crispy.
Remove from the oven and drizzle Thousand Island over the top plus (optional) an extra tablespoon of sauerkraut then serve right away.
How to store leftover wonton cups:
Cool completely then store wontons in an airtight container in the fridge up to 3 days. Reheat in the microwave or air fryer.
More wonton wrapper recipes:
Sausage Wonton Cups – in the top 3 party appetizers on the blog! Baked crispy wonton cups filled with ground sausage and gooey melted cheese.
Buffalo Chicken Egg Rolls – AIR FRY or BAKE – crispy outside, bold buffalo seasoned chicken, gooey cheese and ranch dressing inside.
Taco Cupcakes – spicy ground beef, lettuce tomato and all your favorites in a crispy wonton cup appetizer.
Enjoy!
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Reuben Wontons
Equipment
- mini muffin tin
Ingredients
- 12 wonton wrappers
- 6 ounces deli corned beef thinly sliced
- 1/2 cup sauerkraut well drained + extra for garnish
- 1/4 cup cream cheese softened to room temp
- 1/3 cup Thousand Island dressing
- 1/2 cup Swiss cheese shredded
- cooking spray
Instructions
- Preheat the oven to 375°.
- Bring cream cheese to room temp. Shred or finely chop Swiss cheese. Drain sauerkraut well.
- Rough chop the corned beef and add to a medium bowl along with the cream cheese, drained sauerkraut, Swiss cheese and 1 tablespoon of Thousand Island dressing. Stir well to combine.
- Lightly spray muffin tin cups then gently press a single wonton into each mini muffin well to form a cup.
- Spoon a heaping tablespoon of mixture into the cups dividing it equally. Bake 10-12 minutes or until the edges of the wontons are golden and crispy.
- Remove from the oven and drizzle Thousand Island over the top plus (optional) an extra tablespoon of sauerkraut then serve right away.
Happy 2nd Blogiversary A Gouda Life! Love these Reuben Wonton Cupcakes and can’t wait to see the recipes 2017 brings 🙂 Cheers!
Thank you SO much! It’s been a (mostly) fun two years (other than the tech stuff). As always thanks for the support! Looking forward to blogging/2017 and all it brings 🙂
This looks so easy that even I can do it. Easy ingredients to find too. I can almost taste the mini reubens!.
Hi Bette – Yes! It’s super easy – and incredibly good. Thanks so much! – Bernie