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Corned Beef Pretzel Melts

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6

Even if you're not a fan of the traditional St. Patrick’s Day menu, this Corned Beef with Provolone on a Hot Pretzel “bun” might just win you over.

Ingredients

2 boxes Soft Pretzels

6 Tbsp Thousand Island Dressing

1 lb Corned Beef, cooked and sliced

6 slices Provolone cheese, sliced

½ cup Dill Pickle Chips

Directions

Step 1

Pre-heat oven to 350°F. Remove corned beef brisket from the package and place the fat side up on a rack in a pan. Add 1" of water to the bottom of the pan. Spread spices from the packet over brisket, if desired. Brisket is already seasoned. Cover the pan with a lid of foil. Bake for 50 minutes per pound or until fork tender with 10 minutes left; uncover pan and bake at 375°F. Allow to cool for 20 minutes before slicing against the grain.

Step 2

Heat oven to 400°F.

Step 3

Bake pretzels according to package directions. Let cool for 2-3 minutes.

Step 4

Take 6 pretzels and spread with dressing. Top with corned beef and provolone cheese. Transfer to a rimmed baking sheet and bake for 5 minutes, or until cheese is melted.

Step 5

Top with pickle chips, more dressing, and remaining soft pretzels. Serve immediately.

Cook's Notes

For a quicker version of this recipe, stop by our deli department pick up Best Provisions or Boar's Head (at Bailey Rd and Montrose locations) cooked corned beef.

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