- 14 ounces canned sauerkraut
- 2 tablespoons Russian dressing or Thousand Island, plus more for dipping
- ½ teaspoon caraway seeds optional
- 12 Hawaiian rolls
- 8 sliced Swiss cheese
- ½ pound deli corned beef thinly sliced
- ½ cup unsalted butter melted
- 1 & ½ tablespoons dried onion soup mix
- ½ teaspoon poppy seeds
- Fresh chopped parsley for garnish
- Preheat the oven to 350°F. Drain the sauerkraut well and squeeze it dry with a clean kitchen towel or paper towels, you want to get as much liquid out of the sauerkraut as possible.
- Place the sauerkraut in a medium-sized bowl and mix it with the Russian dressing and caraway seeds if using, set aside.
- Cut the Hawaiian rolls in half so you have tops and bottoms. Place the bottom portion of the rolls, cut side up, into an 11×7 baking dish.
- Add 4 slices of the swiss cheese on top of the rolls. Add the corned beef, followed by the sauerkraut mixture. Add another 4 slices of cheese on top. Add the tops of the rolls on top of the filling.
- In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds. Brush the butter mixture on top of the rolls, use it all!
- Cover with nonstick foil or spray foil with cooking spray. Cover the baking dish with the foil and bake for 25 minutes. Take the foil off and bake an additional 5 minutes until toasted and browned. Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.
You can’t go wrong with sliders, and this classic combination for a reuben just takes them over the top. The sweetness from the rolls is the perfect touch. The rolls will soak up all that butter sauce and the bottoms get crispy,
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