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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.