6 oz Swiss cheese slices, halved
15 oz potato slider rolls
3 lb corned beef*
1 cup sauerkraut
1/4 cup minced dill pickle
1/2 small onion, minced
1/4 cup mayonnaise
3 tablespoons sour cream
2 teaspoons Worcestershire sauce
Preheat oven to 350. Line a baking sheet with parchment paper, set aside.
Stir together the dressing ingredients. Spread a thin layer of dressing on the bottom half of each roll. Top with sliced corned beef, a bit of sauerkraut and a slice of Swiss. Place on the baking sheet. Bake for 5 minutes or until the cheese is fully melted. Serve immediately.
*I heated the corned beef for 4 hours on high in the slow cooker.