Layers of savory corned beef piled high on a tender roll with a generous smear of a spicy Russian dressing, topped with tangy sauerkraut along with a nutty Swiss cheese. Top the rolls with a glorious mix of melted butter, Dijon mustard, minced onions, and caraway seeds then bake until the rolls are toasty and the cheese is melting inside.
The Reuben sandwich is certainly not a new creation but one that is much loved, with it’s great marriage of corned beef and cabbage. And this smaller version of the classic is an deliciously easy way to share with friends. Taking a cue from a recipe that made the rounds years ago, we decided to adapt this classic into this “slider version”, ideal for a smaller bite.
A traditional Reuben is made using rye bread but finding rye rolls can be a challenge. So instead, grab either Hawaiian style or wheat rolls from the market. Then pile on slices of spicy corned beef and top it with sauerkraut to deliver a bright, tart flavor to the sandwich. Add a slice or two of Swiss cheese and sandwich between rolls with a spread of Russian dressing. To finish, top with a coating of butter, Dijon mustard, minced onion and caraway seeds.
For the Russian dressing, it’s quite simple to make, taking less than 10 minutes. Similar to Thousand Island dressing, Russian dressing includes some extra spice from horseradish and paprika minus the pickled relish found in the Thousand Island. So, in a pinch you can easily substitute one for the other with equally great results.
Have a big group coming? Double or triple the batch and you’ll be good to go. These delightful little sandwiches are simple to make and a welcome additional to any get together!
Reuben Sliders
For the Russian dressing:
2 tablespoons finely chopped shallot, about 1 small shallot
½ teaspoon kosher salt
1 cup good mayonnaise, preferably Duke’s
¼ cup chili sauce*
2 tablespoons creamy prepared horseradish
1 teaspoon Worcestershire sauce
⅛ teaspoon Tabasco
¼ teaspoon paprika
Finely mince the shallot with the kosher salt either by hand or in a small food processor.
Combine the minced shallots and salt with the mayonnaise, chili sauce, horseradish, Worcestershire sauce, Tabasco, and paprika. Stir to blend together.
Makes about 1-½ cups of dressing.
For the sliders:
1 tablespoon dried minced onions
½ tablespoon Dijon mustard
½ tablespoon caraway seeds
¼ cup melted butter
6 Hawaiian style or wheat slider rolls, about 3” to 4” in size
¼ to ⅓ pound sliced corned beef, about 4 to 6 slices
½ cup sauerkraut
¼ pound sliced Swiss or baby Swiss cheese, about 3 to 4 slices
Russian or Thousand Island dressing, about ¼ to ⅓ cup
Preheat oven to 350-degrees. In a small bowl combine the minced onions, mustard, and caraway seeds with the melted butter.
If the rolls are not split, slice through the middle creating a top and a bottom. Spread Russian dressing on the inside of the top and bottom of each roll.
Place the bottoms of the rolls in a baking dish, about 8” x 11”. (You want a snug fit.) Layer slices of the corned beef on the rolls and scatter sauerkraut over the corned beef then top with slices of the cheese.
Place the tops of the rolls on the sliders and spread the butter mixture over the each.
Cover the baking dish with foil and bake for 30 minutes, or until heated through and the cheese is melting.
Makes 6 sliders.
Reuben Sliders
Equipment
- 8" x 11" baking dish
Ingredients
- For the Russian dressing:
- 2 tablespoons finely chopped shallot, about 1 small shallot
- ½ teaspoon kosher salt
- 1 cup good mayonnaise, preferably Duke’s
- ¼ cup chili sauce*
- 2 tablespoons creamy prepared horseradish
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon Tabasco
- ¼ teaspoon paprika
- For the sliders:
- 1 tablespoon dried minced onions
- ½ tablespoon Dijon mustard
- ½ tablespoon caraway seeds
- ¼ cup melted butter
- 6 Hawaiian style or wheat slider rolls, about 3” to 4” in size
- ¼ to ⅓ pound sliced corned beef, about 4 to 6 slices
- ½ cup sauerkraut
- ¼ pound sliced Swiss or baby Swiss cheese, about 3 to 4 slices
- ¼ to ⅓ cup Russian or Thousand Island dressing
Instructions
- To make the Russian Dressing:
- Finely mince the shallot with the kosher salt either by hand or in a small food processor.
- Combine the minced shallots and salt with the mayonnaise, chili sauce, horseradish, Worcestershire sauce, Tabasco, and paprika. Stir to blend together.
- To make the sliders:
- Preheat oven to 350-degrees. In a small bowl combine the minced onions, mustard and caraway seeds with the melted butter.
- If the rolls are not split, slice through the middle creating a top and a bottom.
- Spread Russian dressing on the inside of the top and bottom of each roll.
- Place the bottoms of the rolls in a baking dish, about 8” x 11”. (You want a snug fit.) Layer slices of the corned beef on the rolls, scatter sauerkraut over the corned beef then top with slices of the cheese.
- Place the tops of the rolls on the sliders and spread the butter mixture over the each. Cover with foil and bake for 30 minutes, or until heated through and the cheese is melting.
