- 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
- 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.
