Substituting a jumbo pickle for a bun adds a ton of flavor and texture to this classic sandwich, all while making it keto-friendly. The pickle “bun” is super juicy and slightly crunchy, while the creamy dressing adds some bright tang and sweetness.
Slice pickles in half lengthwise; scoop out seeds. Top 1 half of each pickle with 1 ounce corned beef, 1 tablespoon sauerkraut, 2 cheese slice halves, and 1 1/2 teaspoons dressing. Top each with other pickle half. Cut pickle sandwich in half. Serve with more dressing, if desired.