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Reuben Skewers - Corned Beef Sliders with Sprouts | Take Two Tapas | #Reuben #Skewers #sliders #StPatrickDay #Sprouts #sauerkraut

Reuben Skewers – Corned Beef and Sprouts Sliders

  • Author: Jennifer Stewart
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 10 skewers 1x


My Reuben Skewers are a new take on the traditional Corned Beef and Cabbage.  Roasted Sprouts make great buns, sandwiching delicious corned beef and sauerkraut.



Reuben skewers

10 medium/large Brussels sprouts (trimmed and halved)

5 slices corned beef

1/2 cup sauerkraut

2 tablespoons olive oil


homemade 1000 island dressing

1/2 cup mayonnaise

2 tablespoons ketchup

3 tablespoons dill pickle relish

2 teaspoons finely minced onion

1 teaspoon vinegar

2 dashes Tabasco


Roast the sprouts

Preheat oven to 400F.

Brush the Brussels sprouts with olive oil.

Roast on a baking sheet for 10 minutes or until sprouts tender and starting to crisp.

Remove when done to your liking.

Assemble the Reuben Skewers

Cut the corned beef slices in half.

Place a tablespoon of sauerkraut on the end of a slice of corned beef.

Roll up.

Skewer one half of a sprout, add on the corned beef roll up, and cap with the other sprout half.

Continue with remaining sprouts, corned beef, and sauerkraut.

Mix the 1000 island dressing

Combine the mayonnaise, ketchup, relish, onion, vinegar, and hot sauce.

Serve the skewers with the dressing and enjoy!


*If you like this recipe, leave a comment and rate it with some stars!!

  • Category: Appetizer


  • Serving Size: 2 skewers
  • Calories: 186
  • Sugar: 5.3g
  • Sodium: 1078mg
  • Fat: 13.9g
  • Saturated Fat: 2.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2.1g
  • Protein: 6.8g
  • Cholesterol: 30.5mg