Reuben Sliders on Rye Rolls with Turmeric Sauerkraut
Try this mini Reuben sliders recipe for the Super Bowl or St. Patrick’s Day! These Reuben sliders on rye pair perfectly with french fries and dark beer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 15 servings
- Category: Mains
- Method: Baked
Ingredients
- 12–15 rye rolls
- 1 pound pastrami or corned beef
- 8 ounces swiss cheese slices
- 2 cups sauerkraut, drained
- 3 tablespoons ketchup
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tablespoons maple syrup
- 1 tablespoon prepared horseradish
- 1 tablespoon fermented jalapeños chopped
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400° F.
- Mix together the Russian dressing by combining the ketchup, mayo, sour cream, maple syrup, horseradish, and fermented jalapeños.
- Place the bottom half of the dinner rolls into a baking pan lined with parchment paper. I suggest a 9×11 baking pan with sides that can hold the rolls in snugly.
- Spread the Russian dressing over the bottom half of the rolls.
- Add the deli meats and Swiss cheese. Then add the drained sauerkraut.
- Drizzle a little more sauce over the sauerkraut.
- Place the top half of the rolls on top.
- Brush the tops of the rolls with olive oil.
- Cover the rolls with tin foil and bake for 25 minutes.
- Remove the foil and continue baking another 10-15 minutes, until the cheese has melted.
- Cut the sliders while they are still in the pan, and serve warm.
