Rueben Sliders

Rueben sandwiches were one of the small handful of things I refused to try or eat growing up. My parents and grandparents would make the sandwich on occasion, toasting rye bread and smothering the toast in bottled thousand island dressing. They would pile the sandwiches with loads of sauerkraut and then as they sat down to eat, would always offer me bites of theirs, which I vehemently refused.

And like most things, years went by, and one day (who knows when, probably sometime in my late teens), I finally agreed to take a bite and discovered not only was a rueben sandwich absolutely delicious but my parents were onto something with the sky high sauerkraut.

These days, the salty rich pastrami, tangy sauerkraut, savory Swiss cheese combination is the perfect burst of flavors and one I can’t get enough of. I skipped the Rye bread and went with Hawaiian sliders, partially for the ease of making a big tray of sandwiches all at once and also, I just really like Hawaiian rolls. The sandwich fixings are pretty classic with beef pastrami, Swiss cheese (havarti would be great too) and sauerkraut but we’re upping the flavor game with a homemade Russian dressing. You probably darn near have all the ingredients in your fridge or pantry already, and the extra two minutes it takes to whip together the dressing makes all the difference in the world for out-of-this-world flavor.

Rueben Sliders

• 16 ounce package Hawaiian rolls (this package was from Costco, a 12-count works too)

• ½ cup and + 2 teaspoons homemade Russian dressing*

• 1 pound thinly sliced deli beef pastrami

• 8 ounces Swiss cheese

• 1 cup sauerkraut, thoroughly drained

• 4 tablespoons unsalted butter, melted

• 1 ½ teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 2 teaspoons minced dried onion

• 1 teaspoon poppy seeds

• ½ tablespoon fresh minced parsley

• Dill pickles for garnish

Preheat your oven to 350 degrees and lightly spray a 9x13 baking dish with cooking spray. Set aside.

Slice your Hawaiian rolls in half. Spread a half cup Russian dressing on the bottom half of the Hawaiian rolls. Over the dressing, layer half the Swiss cheese on top of the dressing, followed by sprinkling the sauerkraut evenly across the cheese. Layer the meat on top of the sauerkraut, followed by a layer of the remaining Swiss cheese. Place the top bun back on the sliders.

In a small bowl, mix together the melted butter, Dijon mustard, two teaspoons Russian dressing, dried onion and poppy seeds. Generously brush the mixture across the tops of the slider buns.

Place the prepared sandwiches on the prepared baking dish. Cover with foil and bake in the 350 degree oven for about 20 minutes, or until the sliders are hot and the cheese is melted.

For a crispy golden crust on the sandwiches, remove foil from the pan and turn the oven to broil. Broil the sliders for 2 to 3 minutes, watching carefully. The sandwiches can and will burn quickly. Remove from the oven and allow to cool for five minutes before serving. Cut into 16 pieces and enjoy! Serve with extra Russian dressing on the side and dill pickles.

Russian Dressing

• 1 cup mayonnaise

• 1 tablespoon dried minced onion

• 1 teaspoon prepared horseradish

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dried parsley

• 1 tablespoon chili sauce

• 1 tablespoon ketchup

Combine all the ingredients, in a small glass jar, mixing well with a fork to combine until smooth. Secure with a lid and store in the refrigerator for up to a week.