Reuben Sliders (Print version)
Hot baked Reuben Sliders with corned beef, Swiss cheese, sauerkraut, dressing, and a buttery caraway topping.
# Ingredients:
For the sliders
01 -
1 package (12-count) Hawaiian rolls or soft slider rolls
02 -
1/3 cup (80 ml) Thousand Island or Russian dressing, plus more for serving
03 -
8 oz (225 g) sliced Swiss cheese
04 -
3/4 lb (340 g) thinly sliced deli corned beef
05 -
1 cup (150 g) sauerkraut, drained and squeezed very dry
06 -
1/4 cup chopped dill pickles, optional
For the butter topping
07 -
4 tablespoons (56 g) unsalted butter, melted
08 -
1 tablespoon Dijon mustard
09 -
1 teaspoon Worcestershire sauce
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon caraway seeds, lightly crushed
13 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Heat the oven to 350 F. Lightly grease a 9x13-inch baking dish.
02 -
Keep the rolls attached and slice the slab in half horizontally. Place the bottom half in the prepared dish.
03 -
Spread the bottom rolls with dressing. Layer on half the Swiss, the corned beef, the dry sauerkraut, optional pickles, and the remaining Swiss.
04 -
Place the top half of the rolls over the filling and press gently so the slab sits evenly.
05 -
Mix melted butter, Dijon, Worcestershire, garlic powder, onion powder, caraway, and parsley. Brush evenly over the rolls.
06 -
Cover with foil and bake for 15 minutes. Uncover and bake 8-10 minutes more, until the tops are golden and the cheese is melted. Rest 5 minutes, then slice and serve with extra dressing.
# Good to know:
01 -
Squeezing the sauerkraut dry is the most important step for avoiding soggy sliders.
02 -
Best served warm, about 5 minutes after baking.