Reuben Sliders
Description
What a great way to feed a crowd! These yummy Reuben sandwiches are filled with gooey Swiss, corned beef and sauerkraut, then served with a homemade dressing and topped with a buttery top sprinkled with poppy seeds, if desired. Serve with a dill pickle sp
Ingredients
Dressing:
¾ c. mayonnaise
⅓ c. chili sauce
3 T. ketchup
2 T. sweet onion, finely minced or grated
1½ T. sweet pickle relish
1-2 garlic cloves, finely minced
½ t. seasoned salt
¼ t. prepared horseradish, or to taste
¼ t. smoked paprika
¼ t. lemon pepper
1 large hard boiled egg, finely mashed and minced
2 dashes Worcestershire sauce
Sliders:
16 oz. can sauerkraut or more, to taste
12 slider rolls, soft potato rolls, or your favorite
1 lb. thinly sliced corned beef
24 slices Swiss cheese
1 T. melted butter
¼ t. garlic salt
1 t. poppy seeds, optional
Directions
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Whisk together the dressing ingredients; cover tightly; chill. This can be done several hours or a day in advance.
Place sauerkraut into a colander; rinse well; squeeze out excess moisture; pat dry; set aside.
Preheat oven to 350 degrees. Line a baking sheet with foil; lightly spray with cooking spray.
Slice the slider rolls across though the middle; lay the bottom slice on the pan; cover with half of the cheese slices. Top with corned beef slices and sauerkraut; drizzle with ½ c. dressing. Cover with the remaining cheese slices; place on the tops of the slider rolls.
Stir together the melted butter and garlic salt; brush this on the tolls on all sides. Sprinkle the tops with poppy seeds, if using.
Cover loosely with foil; bake 25 minutes; uncover; bake another 5 minutes to brown the rolls.
Serve immediately with additional dressing on the side.
Makes 12 sliders
Prep Time
PT0M