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Reuben Sliders
Course
Sandwich
Cuisine
American, Irish
Keyword
reuben-sliders
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
40
minutes
Servings
12
sliders
Author
Melissa Sperka
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.