Turkey Pastrami Reuben Sliders

Today’s recipe is all about sliders. Even though sliders have been all the rage in recent years, with every variation imaginable this is only my second time making sliders. I’m not sure why either because my husband and I both love them. I decided to make Turkey Pastrami Reuben Sliders to keep in the St. Patty’s Day theme.

Made With

Turkey Pastrami Reuben Sliders are made the traditional way but instead of using corned beef they’re made with turkey pastrami. The usual ingredients such as Swiss cheese, Thousand Island salad dressing and sauerkraut. Instead of using marble rye or pumpernickel bread, we used Hawaiian sweet rolls and then topped with a buttery  mixture.

How They’re Made

Sliders are really super easy to make, with only a few steps. For this recipe we used Hawaiian  Sweet Rolls, the first and only sweet rolls. Cut the whole slab of sweet rolls in half so you have a top half and bottom half. Place the bottom half in a baking dish. Layer on the cheese, turkey pastrami, sauerkraut and salad dressing. Place on the top half of rolls. Mix together melted butter, Dijon mustard, garlic powder and dried minced onions. Pour this mixture over the rolls and bake. In roughly 30 minutes you’ll be biting into a delicious slider.

 

Turkey Pastrami Reuben Sliders

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These sliders are always a BIG hit at any get-together! Hawaiian dinner rolls, topped with Thousand Island dressing, Swiss cheese, sauerkraut and thinly sliced turkey pastrami
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Ingredients

  • 1 12 ct, package Hawaiian dinner rolls
  • 1/2 lb. turkey pastrami, thinly sliced
  • 8 slices Swiss cheese
  • 1/3 c. Thousand Island dressing
  • 1 c. sauerkraut squeezed dry
  • BUTTER TOPPING:
  • 1/4 c. butter melted
  • 1 T. Dijon mustard
  • 1/2 tsp. garlic powder
  • 1 tsp. dried minced onion

Instructions
 

  • Preheat oven to 350 degrees.
  • Cut the rolls in half separating the top and bottom. Place the bottom rolls in a 9×13-inch pan lined with parchment paper for easy removal.
  • Spread dressing on the bottom rolls. Top with a layer of cheese, sauerkraut, corned beef and another layer of cheese. Top with the other half of the rolls.
  • BUTTER TOPPING: In a small bowl, whisk together melted butter, mustard, garlic powder, dried onion and caraway seeds. Spoon or brush the butter mixture over the top of the buns.
  • Bake about 20-25 minutes or until the cheese has melted and the tops are lightly browned. Cover with foil if the top gets too brown. Serve warm.
Author: Lynn / Turnips 2 Tangerines
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