Reuben Sliders
Can you believe St. Patrick’s Day is already almost here?? I feel like March is just flying by. We have been having these Ruben sliders on a weekly basis since March 1st and I actually think they might be one of David’s favorite foods. I adapted my corned beef sandwich recipe, which is essentially a rueben with a pickle and my own take on Russian dressing, into sider form and then top these cuties with a garlic butter spread and flaked salt.
Reuben Sliders
Ingredients
Sandwiches
- slider buns
- Swiss cheese I use reduced fat
- sauerkraut squeezed dry
- corned beef sliced
- Russian dressing
Russian Dressing
- ½ cup light mayo I use Duke's
- 2 tbsp ketchup
- 2 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp ground pepper
- 1 tsp sriracha
Butter Spread
- 2 tbsp butter melted
- 1 tsp minced garlic
- 2 tbsp fresh minced parsley minced fine
- flaked salt
Instructions
- Preheat oven to 350°F
- Line baking dish with parchment paper or spray with nonstick spray – 9×13 will typically fit entire bag of slider buns while 8×8 will leave you with some remaining buns – I usually make these in an 8×8 just because there are only two of us
- Assemble sandwiches by spreading small amount of dressing on bottom buns then placing them in a baking dish then adding a slice of cheese to each bun
- Next add a healthy amount of corned beef and then some squeezed sauerkraut – the amounts for this step are totally up to you. I like a lot of corned beef and just a little sauerkraut]]
- Add second layer of cheese if desired, I usually do not do this but David like it extra cheesy
- Spread more dressing on top bun then place bun tops on sandwiches
- Melt butter in small dish then add parsley and garlic
- Using a small brush, brush melted butter mixture over top of buns then sprinkle tops with flaked salt
- Bake for 25-30 minutes, until top bun is toasty and cheese is melted
