sweet pickle relish
mashed and finely minced
adjust to taste
large hard boiled egg
finely mashed and minced
dashes Worcestershire sauce
16 oz sauerkraut, rinsed and drained well
sliced in half
thinly sliced corned beef
sliced Swiss cheese
(about 20 slices)
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.
The dressing may be made up to 2 days in advance and may be halved, if desired.
If you enjoy sauerkraut, double the amount.