One of my favorite deli meats is Vienna corned beef. I know, it’s not the healthiest option to have on a daily basis, but every now and then it’s nice to splurge, and St. Patrick’s Day is one of those times.
When I was young, I have fond memories of walking home from a day at the beach with my family, and stopping at the corner store to buy some corned beef and dill pickles. I would make a sandwich with corned beef, pickle slices and Miracle Whip on white bread. I know, crazy, right?
I learned that the traditional way to eat a corned beef sandwich is on rye bread with mustard. And I did have it this way at the Carnegie Deli in New York several years ago.
These days, I only eat corned beef on special occasions. These low-carb Reuben Rollups give you all the flavors of a Reuben sandwich, but without the bread. They are a rich, tasty and satisfying treat to enjoy on a day like St. Patrick’s Day.
Start by laying out 3 slices of corned beef and a slice of Swiss cheese.
Spread on some Thousand Island dressing (easy to throw together with just 3 ingredients), and a spoonful of drained sauerkraut.
Then just roll up and enjoy!
Reuben Rollups
Servings: 1 (two rollups)
- 6 thin slices deli corned beef
- 2 slices Swiss cheese
- 4 teaspoons Thousand Island dressing (recipe below)
- 2 tablespoons sauerkraut, rinsed and drained
Thousand Island Dressing
Whisk together 1 tablespoon mayonnaise, 1 teaspoon natural ketchup and 1/2 teaspoon dill pickle relish.
Directions:
Lay three corned beef slices on a cutting board, slightly overlapping. Place a piece of cheese in the center. Spread 2 teaspoons of dressing over the meat and cheese, then add 1 tablespoon of sauerkraut to the bottom end of the meat. Starting from the bottom, roll tightly, making sure that the filling stays inside. Place on a plate. Repeat to make the second rollup.
Variations: Substitute the mustard of your choice for the Thousand Island Dressing. If you don’t like sauerkraut, fill the roll with a dill pickle spear.