Rueben Sliders
Dinner rolls piled high with corned beef, pastrami, grainy mustard, swiss cheese, sauerkraut and marinated onions.
Ingredients
- 24 Dinner Rolls sliced in half (try to keep them connected)
- 1 lb Deli-sliced Corn Beef
- 1 lb Deli-sliced Pastrami
- 12 slices Swiss Cheese
- ½ cup Stone Grain Mustard
- 1 Medium Red Onion thinly sliced
- 1 cup Red Wine Vinegar
- 1 tsp Salt
- 1 cup Sauerkraut see recipe below
- 4 tbsp Butter
- 1 tbsp Everything Seasoning
- 1 tsp Caraway Seeds
Instructions
- Preheat oven to 425degF.
- In a small sauce pan over medium high heat, add salt and red wine vinegar. Bring to a rolling boil. Fill pint-size mason jar with sliced onions. Once vinegar is boiling, pour over onions and let sit while building the sliders.
- Line baking sheet with parchment paper. Place bottom halves of rolls on the baking sheet.
- Spread each with mustard. Layer on corned beef, then swiss cheese. Place in oven and let bake for 10 minutes. Cheese should be slightly golden.
- Melt butter and add everything seasoning and caraway seeds.
- Remove sliders from oven and top with sauerkraut and marinated onions. Place roll tops on and press down slightly. Brush butter mixture over top. Return to oven for 5 minutes more. Serve warm
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