Reuben Bowls

These Blackstone Griddle Reuben Bowls are like crack slaw meets your favorite Reuben sandwich—perfectly seared corned beef, sauerkraut, Swiss cheese, and creamy Thousand Island dressing, all in one tasty, low-carb bowl. This easy St. Patty's Day recipe is packed with flavor and ready in minutes; that's some good groceries!

Ingredients:

3 tbsp Bacon Up

2 bags tri colored Cole slaw mix

6 green onions chopped (use whites in the slaw, green for garnish)

8 oz block Swiss cheese, grated

4 oz provolone cheese, grated

1 pound corned beef

Hussey's Heifer Dust

2 cans Sour Kraut

1 tsp caraway seeds

Russian Sauce:

2 tbsp mayonnaise

1 tbsp ketchup

1 tsp paprika

1/4 med yellow onion chopped, or grated

2 tbsp sweet relish

Hussey's Heifer Dust

1 tsp apple cider vinegar

Directions:

1. Preheat griddle to low or about 400 degrees. Mix sauce ingredients and set aside. Rough dice Corn Beef.

2. Put down about 2 tbsp Bacon Up and drop the Cole slaw mix in the middle of the griddle and mix up. Season Cole Slaw with Heifer Dust. Raise heat on the middle two burners to medium.

3. Add more Bacon up to one side of griddle and add the Corn Beef. Add the white part of the green onion to the griddle. Add some Bacon Up to the onions. When onions get a little char to them, mix with the slaw mix.

4. Move the Corn Beef to one side of the griddle and add the kraut to the griddle. Mix while cooking. Add caraway seeds to your liking. Add Corn Beef to the cabbage and mix well. When the sour Kraut cooks through, mix everything together. Turn all burners to low and let simmer.

5. Add in Swiss and Provolone cheese and mix well. When cheese is melted, add to a bowl and garnish with the green part of the green onion, some caraway seeds and a drizzle of the Russian sauce.