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.
- 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
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.