- 1 block Sargento® Extra Sharp Cheddar Natural Cheese, crumbled
- 1 block Sargento® Sharp Cheddar-Jack, crumbled
- 24 ea. assorted crackers or pretzels
- 12 ea. mini hash brown patties or potato rounds, baked
- 10 slices corned beef, cut in half lengthwise
- 30 ea. brussel sprouts, browned & halved
- 20 ea. pickled carrot sticks
- 20 ea. gherkin pickles
- 1 cup green olives
- 1 cup sauerkraut
- ½ cup stone ground mustard
- ¼ cup dijon mustard
- assorted greens for garnish
- Starting at the edge, roll up the corned beef slices. Cut rolls in half.
- Cook hash browns according to package instructions.
- Arrange all ingredients in compact piles on 4 small to medium wooden boards. Serve.