Ingredients
Equipment
Method
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sugar-free ketchup, chopped dill pickle, onion powder, garlic powder, and white vinegar until smooth. Set aside.
- Drain the Sauerkraut: Place the sauerkraut in a fine-mesh sieve and press firmly with a spoon or your hands to squeeze out all excess liquid. This step is crucial for crispy roll-ups.
- Assemble: Lay a slice of corned beef on a flat surface. Top with a slice of Swiss cheese. Spread a thin layer of the dressing over the cheese, then add a spoonful of drained sauerkraut.
- Roll: Tightly roll the corned beef around the fillings. Secure with a toothpick if necessary.
- Sear: Heat butter or avocado oil in a large skillet over medium heat. Place the roll-ups seam-side down and cook for 2-3 minutes per side, until the cheese is fully melted and the corned beef is browned and crisp.
- Serve: Serve immediately with extra Thousand Island dressing for dipping.
Notes
Drain Sauerkraut Thoroughly: Do not skip this! Squeezing out all the moisture is the secret to getting a crispy, non-soggy result.
Don't Overcrowd the Pan: Cook the roll-ups in batches if necessary to ensure they sear properly rather than steam.
Watch the Heat: Keep the heat at medium to allow the cheese to melt perfectly without burning the deli meat.
Don't Overcrowd the Pan: Cook the roll-ups in batches if necessary to ensure they sear properly rather than steam.
Watch the Heat: Keep the heat at medium to allow the cheese to melt perfectly without burning the deli meat.