COOKING FOR COMFORT

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Reuben Sliders with Sauerkraut-Slaw

February 13, 2018

remember last weeks post with the caramelized ham-onion-swiss sliders? well I decided to do a little mix up and make these delicious things. slow-roasted corned beef, homemade thousand island dressing and a sweet & tangy sauerkraut-slaw. I mean, you really can't go wrong. if that all seems a bit overwhelming, you could totally mess with the recipe to make it a little bit simpler; however, if you have the time, I highly suggest making all of the different bits and pieces from scratch. It looks like a lot of ingredients, but it is mainly just different spices in the sauces.

a couple different variations:

Sauerkraut vs. Sauerkraut Coleslaw – when I made them I used the coleslaw, which provided a layer of flavors that literally blew our minds. However, if you wanted to keep them traditional or don’t feel like making the slaw, you can always stick with regular sauerkraut

Caramelized or Not – you could always leave out the buttery, caramelized topping if you don’t have the ingredients, wanna save yourself a few calories, or simply don’t feel like taking that extra step. I would cut down the cooking time though.

Homemade vs. Store-bought 1000 Island – again, you don’t need to make your own but it was really amazing and easy to make. A tip would be to make it the day ahead – it will save you some time and it will allow the flavors to merry and get nice and thousand island-y.

REUBEN SLIDERS

w/ sauerkraut coleslaw

Yields: 12 sliders               Prep Time: 4 hours               Cook Time: 35 minutes

INGREDIENTS

2 lbs. corned beef

1 – ½ cups sauerkraut or sauerkraut coleslaw [recipe below]

12-pack of Hawaiian rolls

1/3 cup thousand island dressing

6 slices Swiss cheese

1 stick butter

½ cup onion, finely chopped

2 Tbsp. brown sugar

1 Tbsp. spicy brown mustard

2 tsp. poppy seeds

1 ½ tsp. Worcestershire sauce

½ tsp. garlic powder

¼ tsp. onion powder

flakey salt for sprinkling

 

DIRECTIONS

Preheat the oven to 350°.

Place the corned beef in the bottom of a Dutch-oven along with ½ inch of water. Cover and cook for 3 ½ hours.

Remove the lid and cook for another 30 minutes.

Once the corned beef is cooked, slice into thick chunks for the sandwiches.

Take the entire 12-pack of Hawaiian rolls and cut them in half length-wise.

No need to individually slice each roll – keep them all stuck together.

Place the bottom rolls in a 9x13 baking dish.

Slather the bottom rolls with 1/3 cup of thousand island dressing.

Layer on the Swiss cheese then the corned beef and replace the top rolls.

Melt the butter in a small saucepan over medium-heat. Add the chopped onion and cook until translucent.

Take off the heat and whisk in the remaining ingredients until the butter is incorporated and everything is combined well.

Pour the butter sauce over the top of the rolls, getting all of the tops and sides all buttery and delicious.

Cover the baking dish and place in the fridge (or on your wintery porch like I did) and let sit for a few hours or even overnight.

If you are running out of time, you can skip this step.

Bake [covered] for 25 minutes. Bake [uncovered] for another 10 minutes. 

SAUERKRAUT-COLESLAW

Yields: 4 cups               Prep Time: 10 minutes               Set Time: 1 hour

 

INGREDIENTS

27 oz. can of sauerkraut

½ cup celery, finely chopped

½ cup scallions, finely chopped

½ cup red bell pepper, finely chopped

1 Tbsp. vegetable oil

¼ cup sugar

3 Tbsp. white vinegar

½ tsp. kosher salt

½ tsp. celery seed

½ tsp. garlic powder

 

DIRECTIONS

Drain and rinse the sauerkraut. Place in a large mixing bowl.

Add the chopped celery, scallions and bell pepper. Mix well.

In a small bowl, whisk together the vegetable oil, sugar, vinegar, salt, celery seed & garlic powder.

Pour the dressing over the top of the kraut mixture and mix until well combined.

Cover and let sit in the fridge for at least 1 hour or overnight.  

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