Ingredients
Scale
- 6 oz Corned Beef, sliced
- 1/2 cup Sauerkraut, drained
- 1/4 cup Thousand Island Dressing (keto-friendly)
- 2 oz Swiss Cheese, shredded
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 1/4 cup Dill Pickle, chopped
- Salt and Pepper to taste
Instructions
- Step 1: Heat olive oil in a skillet over medium heat. Add the sliced corned beef and sauté until slightly crispy, about 3-5 minutes.
- Step 2: Add the sauerkraut to the skillet with the corned beef and cook for another 2-3 minutes, stirring occasionally, to warm through.
- Step 3: Transfer the corned beef and sauerkraut mixture to a bowl.
- Step 4: Top with the shredded Swiss cheese, keto-friendly Thousand Island dressing, and chopped dill pickle.
- Step 5: Melt butter in the same skillet. You can lightly grill the bowl contents for 1-2 minutes for a crispier bottom, but be careful not to melt the bowl.
- Step 6: Season with salt and pepper to taste and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over low heat to prevent the dressing from separating.
- Garnish with a sprinkle of fresh dill for extra flavor and visual appeal.
- To prevent a soggy bottom, pat the sauerkraut dry with paper towels before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American