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Reuben Sliders

Ruben sandwiches on a platter with homemade Russian dressing served with pickles and a glass of beer
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  10 min

Ingredients

Reuben Dressing

  • 1 cup mayonnaise
  • ¼ cup ketchup
  • ⅓ cup sweet relish
  • 3 tablespoons sriracha, optional
  • 2 tablespoons lemon juice, from 1 lemon
  • 1 tablespoon grated white onion
  • 1 garlic clove, minced
  • ½ teaspoon garlic clove, minced
  • ¼ teaspoon fresh cracked black pepper

Sliders

  • 8 slices marbled rye bread
  • 4 slices provolone cheese, quartered
  • 1 pound thinly sliced pastrami
  • 1 cup sauerkraut, drained
  • 3 tablespoons salted butter, melted
  • 16 sandwich tooth picks
  • 16 cornichons, drained, patted dry, optional

Method

  1. Preheat the oven to 400°F with a rack in the center rack.

  2. Make the dressing. In a small bowl, combine the mayonnaise, ketchup, relish, sriracha (if using), lemon juice, onion, garlic, salt and pepper.

  3. Cut each slice of bread into 4 quarters. Place half of the bread slices on a large rimmed baking sheet. Spread each bread slice with 2 teaspoons of dressing. Top the bread slices with pastrami ( dividing evenly, about 1½ slices per slider), 1 tablespoon sauerkraut and 1 quarter slice of provolone.

  4. Bake in the oven until the cheese is melted, about 3 minutes.

  5. Meanwhile, brush one side of remaining bread slices with the melted butter.

  6. Top the melted cheese with the remaining Reuben dressing and 1 bread slice each, butter side up, return to the oven until the tops are toasted and golden brown, about 5-6 minutes.

  7. Top each slider with the cornichon and secure with a toothpick. Transfer to a plate and serve.