This Keto Reuben Dip is my new favorite way to use my dinner roll recipe. Who am I kidding? It’s literally my new favorite everything. Reuben sandwiches weren’t something I ate on a regular basis before starting on my keto journey, I may have had a few over the years, but only on a few occasions. Then a few weeks ago I wanted needed a Reuben sandwich, so I decided to whip up a batch of my dinner rolls with a creamy and perfectly dippable Rueben-y center!
There are so many variations on the Rueben so I built this recipe around my ideal Rueben sandwich. I used corned beef, thousand island dressing, Swiss cheese, and sauerkraut. Other variations include substituting pastrami, turkey, or Montreal-style smoked meat in place of corned beef. You could also go a more traditional route and use Russian Dressing in place of Thousand Island (recipe for Homemade Keto Russian Dressing, or store-bought keto friendly Thousand Island). Another common variation involves swapping the sauerkraut for coleslaw, but I love the brininess of the kraut as it’s my favorite part of a Rueben.
The best part about the recipe is you can serve it right out of the skillet for any kind of get-together, then use the leftovers to whip up some Keto Rueben Sliders. Add a little more sauerkraut to reap the probiotic benefits, and bump up the crunch. Also, the sauerkraut in the center has been baked at 400°F so the healthy probiotic bacteria have been killed, but some studies have shown even the heat-killed bacteria have health benefits. Mainly the heat-killed bacteria from probiotics has an anti-inflammatory effect rather than the gut nourishing effects we all know and love. So doubling up on the sauerkraut for the sliders is a win-win.