Reuben Kraut Sandwich Sliders

We love reuben sandwiches. It was something we great up and have fond memories of. These little sliders are the perfect snack-size sandwiches for game days or healthy after school snacks. Here's what you'll need to make 12 sliders:

Photo bypintrest

Ingredients:

• 1 cup packed sauerkraut, squeezed dry (please use a good quality kraut)
• 1/3-1/2 cup Thousand Island dressing
• 1/2 tsp caraway seeds, optional
• 12 sweet rolls (like brioche or Hawaiian rolls)
• 8 slices Swiss cheese
• 1/2 pound deli corned beef thinly sliced

Topping:

• 1/4 cup unsalted butter, melted
• 1 1/2 Tbs dried onion soup mix
• 1 Tbl mustard
• 1/2 teaspoon poppy or caraway seeds
• Fresh chopped parsley for garnish, optional

Set your oven to 350°F and let it preheat. Thoroughly drain the sauerkraut, pressing out as much moisture as you can using a clean kitchen towel or paper towels. The drier the sauerkraut, the better.

Slice the Hawaiian rolls horizontally, creating separate top and bottom halves. Place the bottom halves, cut side facing up, in an 11×7-inch baking dish.

Layer four slices of Swiss cheese on the bottom section of the rolls. Then, place the corned beef in an even layer over the cheese. Next, spread the sauerkraut on top, followed by another four slices of Swiss cheese. Finally, spread a layer of Thousand Island dressing on the top and gently place the roll tops back on over the filling.

In a small bowl, mix together the melted butter, onion soup mix, and poppy seed or caraway seeds and mustard. Generously brush this butter mixture over the tops of the rolls, ensuring you use all of it.

Cover the baking dish with nonstick foil or foil sprayed with cooking spray. Bake for 25 minutes, then remove the foil and bake for an additional 5 minutes, until the tops are golden and toasted.

Cut into individual sliders, garnish with parsley if desired, and serve with extra dressing for dipping, if you like. Enjoy!!