Reuben Dill Pickle Roll Ups with Mustard Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
4 oz. cream cheese, softened to room temperature
3 tbsp. Thousand Island dressing
12 slices of luncheon corned beef (thinly sliced; about 8 oz.)
6 slices of Swiss cheese (thinly sliced)
1-1 ¼ cups Frank’s Mustard Kraut, drained and excess liquid squeezed out
6 medium whole dill pickles, patted dry
Thousand Island dressing for serving
Caraway seeds for garnish (optional)
Instructions
- Add the softened cream cheese and 3 tablespoons of Thousand Island dressing to a small bowl. Using a hand mixer, beat on medium speed until smooth. Set aside.
- To make the roll ups, lay two slices of corned beef, slightly overlapping, on a cutting board or clean countertop. Add one slice of Swiss cheese. Spread 1 tablespoon of the cream cheese mixture over the Swiss cheese. Evenly spread 2 tablespoons of Frank’s Mustard Kraut on top of the cream cheese mixture. Place a pickle directly in the center of the stack. Next, carefully roll the corned beef over the pickle and continue rolling until you have a cylinder.
- Repeat with the remaining ingredients until you have 6 roll ups.
- Cut each roll up into 4 to 5 equal parts. Sprinkle with caraway seeds, if desired, and serve with Thousand Island dressing on the side for dipping.
