Pastrami Reuben Sliders
By Sue Lau | Palatable Pastime
Today I am posting with some blogging friends for Tailgate Party recipes. Can you believe football season is already upon us? Just Thursday night they had the first game of the preseason.
And next Thursday I’ll be glued to my seat watching the GB Packers play the Eagles.
It will be a celebration of sorts. One that as a food blogger I always enjoy celebrating with food and drink. Being a Packer Backer, ours usually involves some form of bratwurst and/or cheese. And my husband and I being from beer producing towns, St. Louis and Milkwaukee, respectively, a bit of hop-filled libations is in order. (Make sure you join me on Aug. 29th for my recipe for Honey Jalapeno glazed beer brat kebabs!)
But for this week, the recipe is all about sliders- and one of my favorites too! Pastrami as a reuben sandwich, baked as a pan of mini bites.
What will you be making for your team’s first game of the season?
Let me know in the comments below.
Join me tomorrow when I post with Sunday Supper. The theme is about Back to school hot lunch ideas. I have my recipe for broccoli and cheese soup, which is one I have loved for years and copied from the soup served at the old Whole Loaf Deli at 10th and Olive streets in downtown St. Louis many moons ago.
That soup goes great with just about any sandwich you can think of. I hope you will join me then!
Pastrami Reuben Sliders
- 1 pound thinly sliced deli pastrami or corned beef, warmed
- 12 ounces shredded smoked Swiss cheese
- 1 (14 ounce) can sauerkraut, drained and squeezed dry, then warmed
- 12 ounces (12-ct. package) King’s Hawaiian Sweet Rolls
- 1/3 cup thousand island dressing or mayo
- 3 tablespoons melted butter
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup canned French fried onions, crushed
- Preheat oven to 350°F.
- Slice rolls in half and spread dressing or mayo on the bottom.
- Top with folded meat, sauerkraut and shredded cheese.
- Top with the top half of rolls.
- Brush tops of rolls with a mixture of melted butter, honey and Dijon mustard stirred together.
- Sprinkle buttered rolls with crushed onions.
- Bake for 15-25 minutes or until cheese melts, shielding tops of rolls with foil if they start to brown too much.
From the kitchen of palatablepastime.com
Tailgate Party Recipes
Polynesian chicken wings by Family Around The Table
Buffalo Chicken Flatbread by Simple and Savory
Super Loaded Queso by Cooking With Carlee
Pastrami Reuben Sliders by Palatable Pastime
Chicago-Style Hot Dog Cups by Amy’s Cooking Adventures