Corned Beef Salad in Pumpernickel Rolls|
These savory bites are not quite a Reuben sandwich, but still a relative...maybe a second cousin? We can find cute tiny little Pumpernickel rolls in our area, but if you can't you can simply use regular sized rolls, but use six rather than twelve. If you think you would like a more traditional Reuben sandwich style filling swap the everything but the corned beef and rolls for
Thousand Island dressing, sauerkraut or shredded cabbage, and Swiss cheese. I like making the filling a day in advance to let the flavors bend. Cover tightly and refrigerate, and make sure to mix again before filling the rolls.
1/4 cup mayonnaise
2 tablespoons ketchup
1/2 cup finely diced corned beef
8 ounces shredded sharp Cheddar cheese
2 tablespoons minced onion
2 tablespoons minced green pepper
2 tablespoons chopped sweet pickles
1/4 cup butter or margarine
12 small pumpernickel rolls
Fresh parsley (optional)
Mix together the mayonnaise and ketchup in a medium bowl until smooth. Fold in the corned beef, cheese, onion, green pepper, and pickles and mix well. Filling can be covered and refrigerated for up to 24 hours at this point. Hollow out the rolls and use the insides in another recipe. Spread a small amount of butter on the inside of each roll and spoon the filling into the center of each roll. Garnish with parsley if desired.
Makes 6 servings.
Preparation Time: 15 minutes
Total Time: 15 minutes