Reuben lovers here is your chance for a fun, new party platter!
This Deconstructed Reuben Charcuterie Board is a fan favorite.
This post is sponsored by the Iowa Beef Council.
I'm so incredibly happy to be back with the Iowa Beef Council this month - we have a fun one for you today! There are so many things to dissect in this post so we better get started.
First off, the month of March is National Deli Meat Month - so it's fitting I'm featuring corned beef in this recipe. As Moms, we come to rely on deli meats often to fill up our kids - prepared meats can provide a convenient source of protein, vitamins and minerals. Because these meats are pre-cooked they have easy and on-the-go access. And while sometimes the target of critics, numerous studies on dietary guidelines affirm they can be part of a healthy, balanced diet.
Be prepared to see a fun way to jazz up your corned beef routine!
Charcuterie boards have made a roaring comeback in the past two years. Charcuterie is not a new thing, but like with any food fads, it's become popular once again. The word was first used in 15th century France when salting and smoking meats was used to help preserve their foods.
A typical charcuterie board consists of meats and cheeses - but with it's growing popularity most boards now include bread, olives, jams, nuts and other condiments.
And look at me! I created this super fun Deconstructed Reuben Charcuterie Board {just in time for St. Patrick's Day!}.
The Iowa Beef Council and I wanted to feature corned beef this month - and well, the timing was just PERFECT since March is the month when it is most consumed. Whether it is slow cooked and served with a side of roasted carrots and potatoes or in a tangy Reuben....the world eats a lot of it come Springtime.
What is Corned Beef exactly? Well, it is made from the Brisket Flat Half that has been salt-cured in a brine. The term "corned" comes from the large pieces of rock salt that is used for the brine. The brining process helps to preserve the meat as well as adds additional flavor and moisture.
While mostly associated with Ireland, corned beef gained its popularity in the United States during the 19th century. Irish immigrants were looking for a cheaper alternative to bacon and instead started to brine beef brisket.
Now I have loved a good Reuben sandwich for as long as I can remember. I don't remember my Mom ever making them growing up, but I do remember ordering them at restaurants once I figured out what they were - and - how tasty this darn sandwich was.
When the idea of a "reuben board" popped into my head, I thought - THIS IS GOING TO BE FUN. Who doesn't like to make their own snack? Especially off a charcuterie board where you can pick what you want and cater it to your likes.
Only like a thin layer of sauerkraut? Ok! Want extra thousand island dressing? Go for it! Just want a simple rye cracker, dill pickle and corned beef? It's your choice to make.
I chose three types of "bases" for this Reuben board - fresh bakery rye bread {trust me, going to your local bakery is the way to go}, store bought mini rye toasts {found near the deli section} and rye or wheat crackers {for those that want to keep it simple}.
The beauty of charcuterie boards is that everyone will create something different. Some will go all out layering up every ingredient on that piece of bread. Others will opt for simplicity and top just a couple items on a cracker.
All are tasty and good!
Everything else on this delicious board is pretty typical of a classic Reuben {minus the dill pickles - but I enjoy a tangy crunch}. Let your guests create their own fun!
And if you really want to take it up a notch, have a hot griddle ready nearby and people can create some hot, melty sandwiches. Really the possibilities are endless.
Here is how I build my favorite - - >>> mini rye toast, thousand island, sauerkraut, corned beef, dill pickle slice, more thousand island dressing.
It was perfect!
I cannot wait to see your Deconstructed Reuben Charcuterie Board! Be sure to tag both me {@sweetsavoryeats} and the Iowa Beef Council {@iowabeefcouncil} with your creations.
A big thanks to the Iowa Beef Council for sponsoring this post.
Deconstructed Reuben Charcuterie Board
Yield: 8-10
Prep time: 15 MinTotal time: 15 Min
This fun charcuterie board is a unique way to celebrate the classic Reuben sandwich! All the pieces are here to make your own deconstructed Reuben platter.
Ingredients
What You Need to Make Your Own Deconstructed Reuben Board
- sliced rye bread
- rye or wheat crackers
- mini rye toasts, toasted slightly in the oven on a baking sheet
- corned beef, thinly sliced
- Swiss cheese, thinly sliced
- sauerkraut
- dill pickles, sliced and spears
- thousand island dressing
Instructions
- Wipe down a large charcuterie board or platter and set aside.
- Place the sauerkraut and thousand island dressing into two small bowls.
- Place the bowls onto the charcuterie board and start arranging the other items around the bowls, layering the crackers, bread, corned beef, cheese and pickles until the board is covered.
- Before serving place mini plates, napkins, and a few butter serving knives around the board.
- Allow your guests to make their own mini Reuben sandwiches!
Notes:
If you want to take this charcuterie board a step further have a hot griddle ready nearby and allow people to make their own hot mini Reuben sandwiches.
