Reuben sliders are a scrumptious way to make Reuben sandwiches for a crowd. These mini Reubens are overstuffed with corned beef, sauerkraut and gooey Swiss cheese. To serve, they’re generously slathered with homemade Thousand Island dressing turning meal time into a party any day of the week.
As you know, classic Reuben sandwiches are typically made using rye bread. I love rye but, there was none available at my local bakery today. Perhaps, it’s because St. Paddy’s Day is coming up soon and there’s been more interest than usual. So as fate would have it, I had to regroup my plans while browsing the grocery store. Believe me, this wasn’t the first time this has happened and I often garner some of my best inspiration browsing the grocery store aisles. My family loves mini subs and sliders, so, I decided to go that route and chose a soft potato roll. Just for a fun twist, I sprinkled the tops with a poppy seeds.
The fun part about these sliders is making my own Thousand Island-style dressing. As with any dressing, it really needs to be made in advance to give the flavors time to marry. The recipe I include makes more than you’ll need for these sliders and can be halved, if you prefer. Whether serving at your next finger-food party or family movie night at home, these mini Reuben sliders are sure to satisfy.
- 3/4 cup mayonnaise
- 1/3 cup chili sauce i.e. Heinz
- 3 Tbsp ketchup
- 2 Tbsp sweet onion finely minced
- 1 1/2 Tbsp sweet pickle relish
- 1 garlic clove mashed and finely minced
- 1/2 tsp seasoned salt
- 1/4 tsp prepared horseradish Or, to taste
- 1/4 tsp smoked paprika
- 1/4 tsp lemon pepper
- 1 large hard boiled egg finely mashed and minced
- 2 dashes Worcestershire sauce
- 1 16 oz sauerkraut, rinsed and drained well
- 12 slider rolls sliced in half
- 1 lb thinly sliced corned beef
- 1/2 lb sliced Swiss cheese (about 20 slices)
- 1 Tbsp melted butter
- 1/4 tsp garlic salt
- 1 tsp poppy seeds
- One day or several hours in advance, whisk together the dressing ingredients. Cover tightly and chill thoroughly.
- To prepare: Place the sauerkraut into a colander and rinse. Squeeze out excess moisture and pat dry. Set aside.
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly spray with cooking spray.. Assemble the rolls on the pan.
- Slice the slider rolls though the middle and lay the bottom piece on the pan. Cover with 1/2 of the cheese slices.
- Top with corned beef slices and sauerkraut. Drizzle with 1/2 cup of dressing.
- Cover with the remaining cheese slices and top piece of slider rolls.
- Mix together the melted butter and garlic salt an brush the tolls on all sides. Sprinkle the tops with poppy seeds.
- Cover loosely with foil. Bake for 25 minutes then uncover. Bake uncovered for 5 minutes to allow the rolls to brown.
- Serve immediately with additional dressing on the side.
The dressing may be made up to 2 days in advance and may be halved, if desired.
If you enjoy sauerkraut, double the amount.