Corned Beef and Sprouts Sliders
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.
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Servings: 10
Ingredients
Reuben skewers
- 10 medium/large Brussels sprouts trimmed and halved
- 5 slices corned beef
- 1/2 cup sauerkraut
- 2 tablespoons olive oil
- salt
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
Instructions
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!
Notes
- If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 2skewers | Calories: 438kcal | Carbohydrates: 6g | Protein: 17g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 27g | Cholesterol: 93mg | Sodium: 1354mg | Fiber: 2g | Sugar: 3g
