Reuben Sliders; with Caraway Butter drizzle
This recipe for Reuben Sliders with Caraway Drizzle is all the things I love most about Sliders and Reuben Sandwiches. They are sweet and salty, creamy, rich, and gooey. This is not diet food, but this sure is good food!
It’s no secret to anyone who knows me that I love a good Reuben Sandwich. My favourite comes from the now closed Carnegie Deli in NYC, they were the best. Moist corned beef thinly sliced, not to sour sauerkraut, Russian dressing and of course rye bread. It was ridiculously large, but I never wanted to share. The leftovers always went back to the hotel room with me for a quick afternoon snack after a full day of walking and shopping.
Anyways, since I live a long way from NYC, and Carnegie closed a few years back, I have had to settle with making my own. Since I knew nothing would taste as good as theirs, I wanted to create something that was a Reuben but with a twist. That’s how these Reuben Sliders with Caraway Drizzle came into existence.
A recent trip to Vegas confirmed that nothing compares to the Original, not even the franchised location of Carnegie in the Mirage Hotel. I was so excited to have a Carnegie Deli Reuben…. and I was disappointed. Not only was it on the dry side, it cost $31.00 USD, good grief!
Reuben Recipes you need to try:
So let’s get to the recipe shall we? These Reuben Sliders seem to have a lot of ingredients, but they come together super quickly. And they and are worth it, I promise. It’s only 10 minutes of prep and then you wait while they bake up juicy and bubbly and buttery in the oven.
My friend and fellow food blogger Gail Marie also has a wonderful recipe for Corned Beef Sliders that you should definitely check out. Kids in the Kitchen also has a quick and easy version of Reuben Sliders you can try.
Looking for something Reuben Flavoured, but not a sandwich? How about Reuben Fry Basket from Love Bakes Good Cakes. Come on now, this sounds ridiculously good, and kid friendly too.
Or these delicious Reuben Wonton Purses, from An Affair of the Heart, come on now! You know you want to make these.
But before you go, remember what you came for? Reuben Sliders with Caraway Drizzle, don’t forget to register and save it to your collection before you go.
Reuben Sliders with Caraway DrizzlePrint Rate
- 2 lbs corned beef thinly sliced
- 1 1/2 cups sauerkraut rinsed and dried
- 2 cups swiss cheese grated
- 1/2 cup red onion thinly sliced
- 1 pkg slider rolls Hawaiian are excellent
- 3/4 cup Thousand Island Dressing
- 1/3 cup unsalted butter melted
- 1 Tbsp dijon mustard
- 1 Tbsp apricot jam
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp caraway seeds crushed
- 1 tsp dried parsley
- pinch red pepper flakes
- Preheat Oven to 350 degrees.
- Slice slider rolls in half, horizontally, to make a top and bottom piece. Do not separate into individual rolls. Place cut side up on a baking sheet, and bake in oven for 5 minutes.
- In a medium bowl combine melted butter, dijon mustard, apricot jam, garlic powder, onion powder, caraway seeds, parsley and red pepper flakes. Whisk together until smooth.
- Remove slider rolls from oven, leaving them on the baking sheet. Spread 1/4 cup of Thousand Island Dressing on the cut side of both the top and bottom halves of the slider rolls.
- Evenly layer half of the sliced corned beef on the bottom piece layer of the rolls. Next layer half of the sauerkraut, drizzle 1/4 cup of the Thousand Island Dressing, half the red onions, and half the swiss cheese. Repeat layers with remaining ingredients, ending with shredded Swiss cheese.
- Place top layer of slider rolls on top of filling and press down slightly.
- Spoon the Caraway glaze liberally over top of the sliders, ensuring to get into all the nooks and crannies between each roll. Cover dish with foil.
- Return sliders to the oven and bake at 350 for 20 minutes. Remove foil and bake an additional 5-6 minutes until tops of the rolls are lightly browned and crisp.
- Remove from oven and serve with additional Thousand Island and remaining Caraway Drizzle for decadent dipping.
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