Sliding past St. Patrick's Day

St. Patrick's Day was this weekend but we think anytime this month (or other months) is a good time to enjoy Reuben sandwiches. Sometimes it is 'iffy' to order at a restaurant - is the meat tough or in big hunks? Is is too greasy? Is the favor just the right balance of tang and savory? This recipe for Reuben Sliders hits all the right answers. And it is quick and easy to make. As with the other sliders I've made I like using Hawaiian style dinner rolls. I cut the pack of twelve into 2 halves of 6 rolls each before slicing horizontally to make separating the top and bottom easier. Also I like to brush the melted butter topping mixture on with a pastry brush and I think you could cut the topping ingredients in half for 12 rolls. 

REUBEN SLIDERS         

12 dinner rolls

8 oz. corned beef, thinly sliced

8 oz. swiss cheese

⅓ cup thousand island dressing

1 cup sauerkraut, squeezed dry

Topping:

¼ cup butter, melted

1 tablespoon Dijon mustard

½ teaspoon garlic powder

1 teaspoon dried minced onion

½ teaspoon caraway seeds (optional)

Directions:

1.    Preheat oven to 350 degrees

2.    Whisk together topping ingredients in a small bowl. 

3.    Cut the rolls in half separating the top and bottom. 

4.    Place the bottoms of the rolls in a 9x13-inch pan (spray with cooking spray or line with parchment paper for easy removal). 

5.    Spread dressing on rolls. Top with a layer of cheese, sauerkraut, corned beef and another layer of cheese. 

6.    Top with the other half of the rolls and gently spoon or brush the butter mixture over the tops.

7.    Bake about 20 – 25 minutes or until the cheese has melted and the tops are lightly browned. Serve warm.