REUBEN SKEWERS {Corned Beef and Sprouts Sliders}

My Reuben Skewers are a fun Brussels Sprouts Appetizer that add a new spin on traditional Corned Beef and Cabbage. Roasted Sprouts make great buns, sandwiching delicious corned beef and sauerkraut. Eat them plain or dip them in a homemade 1000 island dressing!

REUBEN SKEWERS

It’s that time of year when everyone starts cramming corned beef and cabbage in their mouths with reckless abandon. Big pots of boiled cabbage accompanied with perfectly brined beef accompanied by an ice cold beer.

If you like your corned beef and cabbage in a more portable package, you probably prefer a Reuben sandwich!

My husband loves a Reuben Sandwich with all the corned beef piled high with Russian dressing, sauerkraut, and Swiss cheese between two slices of grilled Rye bread. What’s not to like about that? 

Even though the Reuben sandwich is portable, it tends to be a little messy and hard to handle. In trying to make the Reuben a little less messy, and gluten-free for those watching their carbs, my Reuben Skewers were born.

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REUBEN SKEWERS ARE A REUBEN REINVENTED

My skewers may not have all the ingredients in a traditional Reuben sandwich, like the Rye bread and Swiss cheese, but they are just as tasty! I simplified the process by buying my corned beef already corny and cooked.

While shopping I grabbed a package of that tart and briny sauerkraut and enough Brussels sprouts to make all the skewers or “sliders” as I am calling them for this post.

Don’t you just love an easy appetizer that you can make semi-homemade and look like a champ? They look like mini reuben sliders that are gluten free!

HOW TO COOK BRUSSEL SPROUTS IN THE OVEN

Because the corned beef and the sauerkraut is already prepared all you need to do is prep and roast the Brussels sprouts and mix up your dipping sauce.

Trim the end of the sprouts, peel away any “bad” leaves, and half them through the core so the leaves stay together. Toss with a little olive oil and sprinkle with salt and pepper to your liking.

A quick roast in the oven and they are tender and delicious.

HOW LONG TO ROAST BRUSSEL SPROUTS

You can quickly cook the fresh Brussel sprouts by roasting them in the oven instead of using frozen or canned ones.

I like to cook mine until they turn bright green and start to brown round the edges.

You don’t want to undercook them as they will be too hard to skewer and if you overcook them, they will fall apart when you assemble the skewers. Crisp tender takes between 10-20 minutes at 375F.

Let them cool slightly before assembling the skewers or you will burn your hand. When ready to serve the Reuben skewers, place a little of the sauerkraut in a piece of corned beef and roll it up nice and tight.

Place it between two halves of your roasted Brussels sprouts to “sandwich” the corned beef and sauerkraut making mini sliders but without the buns! Serve with a Russian dressing or a homemade 1000 Island Dressing.

Don’t be afraid to plate these cute reuben appetizers in a smear of the dressing or just place it all in a bowl for dipping!

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These Reuben Skewers will be the hit of your St. Patricks Day party or any other occasion when you need cool food on skewers or you are in the mood to be corny!

MORE EASY APPETIZERS

• Reuben Deviled Eggs
• Brussels Sprouts with Bacon
• Reuben Meatballs
• Air Fryer Brussels Sprouts
• Reuben Sauce
• Pickled Brussels Sprouts (Frog Balls)
• Reuben Pinwheels

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