When you think of the best sandwich you’ve ever had what comes to mind? Maybe it’s an epic turkey leftover sandwich with stuffing and cranberry sauce, or maybe it’s a French dip piled high with thinly sliced rib eye dunked in au jus. While those two contenders sound amazing and my mouth is literally watering thinking about a French dip, I have to say that the sammy that makes my eyes sparkle most is a good reuben! I mean, how can you go wrong?! Toasty pumpernickel layered with homemade tangy thousand island dressing, sauerkraut, corned beef and melty cheese. WHAM BAM THANK YOU MAM. And if it’s not sloppy you’re doing something wrong! Thinking back to my first love affair with reuben’s was in college - there was a dive-y Irish pub down the street from my apartment called Mother’s. It’s where $2 beers flowed freely, the stuffed fried jalapeños were ordered by the basket full, and when you ordered a messy reuben as the bar was closing you knew it had been a good night!
As we get ready for the big game on Sunday, I’ve been playing around with different ideas on what to make. Nachos are always a fan favorite (we tested out “trashy nachos” that I can’t wait to share with you on Friday!) Since sliders or little sandwiches are always fun and easy to eat at a Super Bowl party, I figured why not turn my favorite reubens into a miniature version! I left ours open faced, but you can always put the top piece of bread on and stick a tooth pick through with a pickle as a garnish!
Have a great week ya’ll! I have one more SB recipe to share before the big weekend, so stay tuned!
- 1 cup high mayonnaise
- 1/4 cup ketchup
- 1/3 cup sweet relish
- 3 tbsp Sriracha sauce
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp grated onion
- 1 clove garlic minced
- a big pinch of salt and a couple grinds of black pepper
- 8 slices pumpernickel or rye bread
- 8 slices provolone or Swiss cheese
- 1lb deli corned beef
- 1-2 cups sauerkraut (depending on how much you like)
What to do
Turn oven on to 400° F.
Mix all dressing ingredients in a small bowl and set aside.
Cut all 8 slices of bread into quarters. Place ½ of the bread slices on 2 baking sheets. Spread each bread quarter with a generous amount of dressing. Divide corned beef evenly among the bread (about 1 ½ slices per slider.) Top corned beef with 1-2 tablespoons of sauerkraut. Cut cheese slices in half. Place one half of cheese on top of each sandwich. Toast sliders in oven, until cheese is melted. Keep a close watch since this goes fast!
If you want to leave yours open-faced like we did, just place two pickle slices on top and serve! If you want the top piece of bread, brush the remaining bread halves with melted butter. Remove sandwiches from oven, top with quartered bread slice, butter side up. Return to oven until tops are toasted. Enjoy!