Get ready for game day with these Reuben Sliders with Homemade Russian Dressing…they’re an easy to make appetizer that everyone will love!
Are there any football fans in the house?! Today is all about game day and tailgating recipes!
I’m a transplant from Colorado. I was a big John Elway fan back in those days. But I’ve lived in Connecticut for the past 25 years, and most people here are either Giants or Patriots fans. I happened to marry a Giants fan.
New York is well known for fantastic restaurants and good food. When I think about my own New York favorites, bagels come to mind (if you haven’t had a NY bagel, you are missing out!) and delis. You see, I am a sucker for a great sandwich, and one of my favorite places in NY is Carnegie Deli. When I was in college, I waitressed in a kosher deli in NJ, and I think it was there that my sandwich obsession began.
Of course when it comes to game day food, one of the first things that comes to mind is sliders. When I was thinking about recipes that would go along with a NY theme, I kept coming back to Reubens. I went back and forth between creating a Reuben dip or making Reuben sliders.
REUBEN SLIDERS WITH HOMEMADE RUSSIAN DRESSING
I consider this a major success that my boys really liked these. When I made them, it was a trial for game day and we weren’t having people over, so there were a lot of sliders to eat.
AND…this is important to note, I am the ONLY one in the house that likes sauerkraut. It would be fair to say I love sauerkraut. But I hardly ever get to eat it, because any time I buy it, I get those side eye looks and “Mom, really?” But since I couldn’t get my mind off Reubens for this post, I was determined to find a way to make this work.
You know what I did? I rinsed the sauerkraut so the fermented taste wasn’t so strong and squeezed the extra liquid out of it. That’s it. Every single one of those sliders was eaten. No one removed the sauerkraut or even complained. You know what this means? Sauerkraut will be making a comeback in my house!
For the rest of us who like sauerkraut, I would still recommend squeezing the extra liquid out because you don’t want a soggy sandwich. Personally I love a that fermented taste so next time I’ll make them that way and see if I can slowly bring my boys around even more.
THE ORIGIN OF THE REUBEN SANDWICH
The origin of the Reuben sandwich is not definitive, according to Wikipedia, with one account crediting it to Arnold Reuben, owner of NYC’s Reuben Delicatessan and another to Reuben Kulakofsky, who served it as his weekly poker game in the Blackstone Hotel in Omaha Nebraska. The owner of hotel, who participated in the weekly poker games, put it on the hotel menu. Later, when a former employee of the hotel won a national recipe contest using the recipe, the sandwich became even more popular.
However the sandwich came to be though, clearly the Reuben sandwich does have roots in New York.
MAKING RUSSIAN DRESSING
Have you ever wondered what the difference is between Russian dressing and Thousand Island? Mainly it’s in the spice factor. Russian dressing tends to have more of a kick and be more on the spicy side; Thousand Island is generally sweeter.
For my Russian dressing, you’ll be mixing the mayonnaise, sriracha ketchup, chopped pickles, grated onions, lemon juice and paprika together and then storing in the refrigerator for at least a couple hours to allow your flavors to blend.
ASSEMBLING REUBEN SLIDERS
When you’re ready to assemble your reuben sliders, start by preheating your oven to 350 degrees. Line your baking tray with parchment paper ahead of time. I find that this just keeps cleanup easier!
Cut the bottom half of the slider rolls. Try to keep the tops and bottoms attached. I was able to keep my bottoms attached, but I didn’t fare as well with my tops. It looks nice and neat if you can, but it won’t make a difference on taste, so don’t worry too much about it, if you have trouble keeping the tops together.
Place your bottom half of the slider rolls on the baking tray on top of the parchment paper, and cover it with half of your sliced cheese (8 slices). Layer your corned beef on top of the cheese, and the sauerkraut on top of the corned beef. Then spoon your Russian dressing over the top. Lastly, layer on the last 8 slices of swiss cheese. Add the tops to the rolls, and brush melted butter over the top. If there is any extra butter, drizzle the extra over the top.
Cover the sandwiches with foil and bake them for 20 minutes. Then remove the foil and bake for another 10 minutes. Cut the sliders apart and serve warm.
Save your extra sauce for dipping.
Now you’re ready to sit down to some football!
- 12 pack slider rolls
- 16 slices swiss cheese
- 1 lb corned beef
- 8 oz sauerkraut, drained, extra moisture squeezed out
- 2 tablespoons butter, melted
- 1/2 cup mayonnaise
- 2 tablespoons sriracha ketchup
- 2 tablespoons pickles, chopped
- 1/2 tablespoon grated yellow onion
- 1 tablespoon lemon juice
- dash of paprika
- parchment paper for baking tray
- tin foil to cover while baking
- Mix all ingredients together and store covered in the refrigerator for a couple hours to allow flavors to blend.
- Preheat oven to 350 degrees.
- Line baking tray with parchment paper.
- Cut top half from bottom half of slider rolls. Keep tops and bottoms attached to each other.
- Place bottom half on baking tray on top of parchment paper.
- Cover with half of the swiss cheese, 8 slices.
- Layer corned beef on top of cheese.
- Add sauerkraut on top of corned beef.
- Spoon Russian dressing over the top of the sauerkraut.
- Top with the last 8 slices of swiss cheese.
- Add tops of rolls.
- Brush melted butter over the tops of rolls. Drizzle any extra butter over the top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10 minutes.
- Serve warm with extra dressing.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 23g
And now I’ve got even more game day recipes to share with you!
I’ve joined a group of football fan foodies this season— bloggers from all over the country — to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipes ideas for you to enjoy on game day. Click on their links below to check out their recipes!
Red Sea Party Punch by Celebrating Family
Bird Gang Sonoran Nachos by Love Bakes Good Cakes
GameDay Cheesecake Bars by Body Rebooted
Healthy Dirty Bird Dip by Dash of Herbs
Purple Potato Salad by The Culinary Compass
Chocolate Blackberry Cheesecake Parfait by Mom’s Messy Miracles
Easy Buffalo Chicken Sliders by Beer Girl Cooks
Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
Blackened Steak + Blue Cheese Nachos by Feast + West
Easy Pimiento Cheese Crackers by Family Food on the Table
Chicago-Style Deep Dish Breadsticks by Honey & Birch
Italian Beef by Bread Booze Bacon
Welcome to the Jungle Cocktail by Love & Flour
Bengal Striped Bundt Cake by Foodtastic Mom
Polish Boy Potato Skins by A Mind Full Mom
Sweet and Salty Brownies by The Secret Ingredient Is
Cowboy Cookies by The BakerMama
Cowboy Chili by See Aimee Cook
Green Chili Pulled Pork Poutine by Cake ‘n Knife
Blue and Orange Jello Shot Gummies by Sustaining the Powers
Greek Town Loaded Potato Skins by The Mexitalian
Marbled Scotcharoos by Club Narwhal
Beer Cheese Fondue by Off the Eaten Path
Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table
Bratwurst Sandwiches with Pub Mustard by What A Girl Eats
Game Day Cupcakes by Polka Dotted Blue Jay
Brownie Batter Dip by The Crumby Cupcake
Chocolate Coconut Cupcakes by Two Places at Once
Tomahawk Cooler by Mixplorology
Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love
Game Day Snack Tray by Coffee Love Travel
Bacon Mac Cups by West via Midwest
South Beach Punch by 2 Cookin Mamas
Miami Mahi Mahi Sandwich by foodbyjonister
Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom
Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
New England Rum Punch by Order in the Kitchen
Crawfish Etouffee by The Speckled Palate
Cajun Crawfish Fritters with Remoulade Dipping Sauce by For the Love of Food
Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life
Big Blue Cheese Steak Stromboli by Simple and Savory
Spinach & Artichoke Bites by Lauren’s Kitchen
Herb Pesto Arancini by A Little Gathering
Beluga Lentil Hummus by Culinary Adventures with Camilla
Philly Cheesesteak Nachos by And She Cooks
Philly Cheesesteak Cheesecake by Nik Snacks
Game Day Cookie Cups by Me and My Pink Mixer
Primanti Style Sliders by Macheesmo
Pineapple Salsa by Living Well Kitchen
Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps
Blue Cheese Blitz Dip by Cafe Terra
Chicken Adobo Fries by Brunch-n-Bites
Game Day Candy Bark by Life’s Ambrosia
Chicken Teriyaki Pizza by Loves Food, Loves to Eat
High Seas Sour Cherry Slush by Lizzy is Dizzy
Buffalo Chicken Deviled Eggs by Casa de Crews
Avery Williamson American Cake by Loaves & Dishes
Game Day Sriracha-Honey Nut Mix by An Oregon Cottage
Double-Stuffed Potato Skins by A Simpler Grace
Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen