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

Steps

1. Whisk together the dressing ingredients; cover tightly; chill. This can be done several hours or a day in advance.
2. Place sauerkraut into a colander; rinse well; squeeze out excess moisture; pat dry; set aside.
3. Preheat oven to 350 degrees. Line a baking sheet with foil; lightly spray with cooking spray.