Reuben Sliders
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 buttery mix of Dijon mustard, minced onions and caraway seeds then bake until the rolls are toasty, and the cheese is melting.
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.
Notes
*If you can't find chili sauce, you can use ketchup plus a bit more horseradish for added spice. This recipe makes about 1-1/2 cups of of Russian dressing. Refrigerate the leftovers.
This recipe is easily doubled - or tripled.