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.
I’m always excited this time of year because between St Patrick’s Day and Passover brisket and pre-corned beef is always on sale pretty cheaply. I like to stock up and freeze some for later in the year when it is a little more difficult to find. This year I kept it simple and made sliders; in previous years I made corned beef and cabbage bao and corned beef stuffed cabbage (among other things, check out my corned beef Pinterest board) but they were very good. Matt isn’t the biggest Reuben fan (I agree, putting cheese on corned beef sounds wrong) but even he liked this version. The homemade dressing really makes it; it pulls together all of the pickling flavors and is much fresher tasting than the bottle stuff.