Reuben Sliders
Servings 12 sliders
Ingredients
- Dressing:
- ¾ cup mayonnaise
- ⅓ cup chili sauce i.e. Heinz
- 3 Tbsp ketchup
- 2 Tbsp sweet onion finely minced
- 1 ½ Tbsp sweet pickle relish
- 1 garlic clove mashed and finely minced
- ½ tsp seasoned salt
- ¼ tsp prepared horseradish adjust to taste
- ¼ tsp smoked paprika
- ¼ tsp lemon pepper
- 1 large hard boiled egg finely mashed and minced
- 2 dashes Worcestershire sauce
- Sliders:
- 1 16 oz sauerkraut, rinsed and drained well
- 12 slider rolls sliced in half
- 1 lb thinly sliced corned beef
- ½ lb sliced Swiss cheese (about 20 slices)
- 1 Tbsp melted butter
- ¼ tsp garlic salt
- 1 tsp poppy seeds
Instructions
- In a small bowl, whisk together the dressing ingredients. Cover tightly and chill thoroughly for several hours or overnight.
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
- Place the sauerkraut into a colander and rinse. Squeeze well removing excess moisture and pat dry. Set aside.
- Assemble the rolls on the pan. Slice the slider rolls though the middle and lay the bottom piece on the pan. Cover with ½ of the cheese slices.
- Top with corned beef slices and sauerkraut. Drizzle with ½ cup of dressing.
- Cover with the remaining cheese slices and top piece of slider rolls.
- Mix together the melted butter and garlic salt brushing 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.
Notes
The dressing may be made up to 2 days in advance and may be halved, if desired.
If you enjoy sauerkraut, double the amount.
If you enjoy sauerkraut, double the amount.