St. Patricks Day is March 17th and if you love corned beef like me I am sure you are already thinking a head to when and where you will be eating it! I love boiled dinner and try to make it at least once a year. Unfortunately, I am the only one in my family that will eat it and trying to make a small portion is never an easy feat. My husband and kids even complain about the smell so I often take the leftovers to my parents house and share with them.
Reuben’s on the other hand, my husband loves. Go figure! I love them too and often use my corned beef leftovers to make reuben sandwiches. Sometimes though, I don’t feel like making a giant corned beef roast and just want a reuben NOW. Enter these yummy little reuben sliders. So easy and they only take about 30 minutes to put together. Serve with extra Thousand Island dressing on the side and you are all set. Plus, you can make as many or as little as you want!
Reuben Slider Recipe
1/2 lb shaved corned beef
1 package of swiss cheese slices
16 oz bottle of Thousand Island
15 oz can of sauerkraut, drained and rinsed
9 mini buns or Hawaiian rolls, sliced in half
melted butter (optional)
Turn the oven broiler on low and lay the bun tops and bottoms on a baking sheet.
Broil on low until lightly browned.
Remove from the bun from the oven and preheat the oven to 350 degrees.
Line a 9×9 baking dish with foil (optional, but super easy clean up) and lay the 9 bun bottoms in the bottom of the dish.
Generously spread each bottom with Thousand Island dressing.
Add the corned beef to each bun and then cheese.
Add more dressing and place the tops on the sliders.
Cover the baking dish with foil and bake 20-25 minutes or until heated through.
Serve with Thousand Island dressing on the side.