Reuben Sliders

Last Thursday night, I had an FRG Pot Luck 'O the Irish. I made these Reuben sliders, and they were a hit!

1 package of Hawaiian Sweet Dinner Rolls
1 pack (11-12 slices) Swiss cheese
Thousand Island Dressing
1 pound of deli corned beef slices
sauerkraut, drained
 4-6 T. butter
1 T. poppy seeds
2 T. Worcestershire
1 tsp. garlic powder

INSTRUCTIONS (Copied from: Cooks COuntry)

1. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Slice rolls in half horizontally. Spread Thousand Island on cut sides of roll tops and bottoms. Arrange roll bottoms, cut side up and side by side, in 13 by 9-inch baking dish. Place corned beef on each roll bottom. Divide sauerkraut among sandwiches. Cut swiss slices in half and place 1/2 - 1 slice over sauerkraut. Cap with roll tops.

   2. Combine butter and poppy seeds in bowl. Microwave until butter is melted, about 1 minute. Whisk Worcestershire and garlic powder into butter mixture until combined. Generously brush tops and edges of sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.

   3. Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Uncover and continue to bake until cheese is melted around edges and tops are slightly firm, 7 to 9 minutes. Let cool for 10 minutes. Serve.

1. Butter and poppy seed mixture
2. Roll top
3. Thousand Island 
4. Swiss
5. Corned Beef
6. Thousand Island 
7. Roll bottom