Reuben Pickle Boats
Recipe and photography by Abby Mosler. Follow her at @SweetRindandSalt. Reuben Pickle Boats are a fun, low-carb twist on the classic Reuben sandwich. Crunchy dill pickle halves are stuffed with a creamy blend of cream cheese, Swiss cheese, diced corned beef, Thousand Island dressing, caraway seeds, and tangy Frank’s Mustard Kraut. Perfect as an easy appetizer, party snack, or game day bite, these no-bake pickle boats deliver all the bold, deli-style Reuben flavor in every bite.
Ingredients
16 large dill pickle halves
8 oz. cream cheese, softened to room temperature
1 cup finely shredded Swiss cheese
½ lb. corned beef, diced
1 ½ cups Frank’s Mustard Kraut, drained
½ cup thousand island dressing
1 tsp. caraway seeds
Salt to taste
Black pepper to taste
Fresh minced parsley for garnish (optional)
Instructions
- Using a spoon, scoop the middle/seeds out of each pickle half. Discard the seeds. Pat each pickle dry with paper towel and set aside.
- In a large mixing bowl, add the cream cheese, Swiss cheese, corned beef, Frank’s Mustard Kraut, thousand island dressing, and caraway seeds. Mix until smooth and well combined. Add salt and pepper to taste and mix well.
- Evenly fill each scooped out pickle half with the cream cheese filling. Top with extra mustard kraut and freshly minced parsley, if desired, and serve.
