Reuben Bowl

Directions

• Start by making the Rye Bread croutons and the homemade Thousand Island Dressing. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Cut the Rye Bread into 1-2 inch cubes and spread out on the baking sheet. Drizzle with olive oil and a large sprinkle of salt. Then mix together to get the bread cubes coated. Bake for 5-10 minutes or until crunchy.
• Thousand Island Dressing: In a medium bowl, mix all the ingredients together: Hiland Dairy Sour Cream, Mayo, ketchup, sweet relish, yellow onion, white wine vinegar, Worcestershire sauce, minced garlic, paprika, and salt. Mix together until smooth.
• Bowl: In a large skillet over medium high heat, add 2 Tablespoons vegetable oil. Once hot, add the corned beef and heat for 2-3 minutes to warm and get a little char on the meat. Remove from the pan and set aside.
• In the same skillet, add the remaining 1 Tablespoon of vegetable oil then the chopped onions. Cook the onions for about 3 minutes until soft. Add the minced garlic and caraway seeds. Mix together and cook for another 2 minutes.
• Reduce heat to medium then add the bag of coleslaw mix to the skillet and mix with the onion mixture. Cook the coleslaw for about 5 minutes until soft but still has a crunch.
• Add the sauerkraut plus the corned beef back into the skillet. Add the salt and pepper and mix everything together.
• Place the slices of Swiss cheese over the top of the cabbage mixture and then reduce heat to low. Cover the skillet and let the cheese melt for about 3 minutes.
• Spoon Reuben mixture into a bowl, top with the rye bread croutons and lots of Thousand Island dressing. Enjoy!