Did someone say sliders? Did someone say reubens? Throw Ma Roux into the mix and quality can’t be far away. This is the level of cracker quality that you’ve come to expect at Nail Travels. Welcome to heaven, starring your mouth and these tasty treats. Sliders have always been a favorite, but recently new waves of the popular sandwiches have been popping up everywhere. Make these by the sheet and be sure to have plenty left over for late night snacking.
The original recipe used sliced corned beef but the second time we used a packaged corn beef that was boiled. Both are delicious but the whole corned beef added a thicker flavor. Don’t skimp with the sauerkraut either. It’s what makes it stinky and slimy.
These were prepared on yeast rolls but any kind of dinner roll will do. Hawaiian roles are equally tasty and smaller, more like actual sliders. These yeast rolls are a little closer to actual sandwiches. What was supposed to be a snack quickly turned into a meal. Imagine busting a couple of trays out for the big game. Everybody’s a winner at the Bellagio.
Wrap each slider in aluminum foil or plastic wrap so you can reheat them one at a time. Start thinking about what you can do with the butter. Other recipes mix brown sugar with the butter, but garlic powder might also be a step in the right direction. You make the call.
- 1 package yeast rolls
- Sliced corned beef
- Swiss cheese
- Thousand Island dressing
- Line cookie sheet with aluminum foil
- Slice rolls in half, top and bottom
- Cover both halves with dressing
- Layer sauerkraut, beef, and cheese
- Replace the top layer
- Place in cookie sheet
- Cut along the lines between rolls
- Melt butter and pour over
- Back at 350 for ten minutes