Open-Faced Reuben Sliders
1/4 cup wildbrine® Brussel Kraut
3 TBSP mayonnaise
2 TBSP ketchup
1 TBSP Dijon mustard
1 TBSP sweet pickle relish
10 miniature rye toast squares, about 2" x 2"
3 TBSP butter, softened
8 oz. corned beef, thinly sliced
8 slices Swiss cheese, cut into 4 equal pieces
16 small dill pickle chips
Preheat oven to 350◦ with a rack positioned in the middle of the oven. Whisk together the mayonnaise, ketchup, mustard, and sweet pickle relish in a small mixing bowl. Set aside.
Spread a thin layer of butter on 1 side of the rye toast. Place the buttered rye toasts on a baking sheet, buttered side down. Spread 1 teaspoon of the reserved dressing on each piece of the rye toast. Top each with 1 folded piece of corned beef and 2 pieces of Swiss cheese.
Place in the preheated oven and bake until the corned beef is heated through and the cheese is melted, 3-5 minutes.
Remove to a large platter and top each with a heaping teaspoon of Brussel Kraut, and a dill pickle chip.