5 Simple Ingredients for Perfect Mini Bagel Reuben Sliders

I’m a New Yorker – so I know the Reuben Sandwich.  According to Wikipedia, Arnold Reuben the German owner of the once famous Reuben’s Delicatessen in Manhattan invented this iconic grilled sandwich in 1914.  There are others, who have claimed the sandwich as their own, but I’m going with the New York story – it just sounds good.

Five simple ingredients make up this hearty sandwich – Corned Beef, Swiss cheese, sauerkraut and Russian dressing between grilled Rye or Pumpernickel bread.  Of course there are some known variations like the Blue Reuben that substitutes blue cheese for Russian or the Rachel that employs pastrami rather than corned beef.

My own variation utilizes mini bagels to create a Reuben Slider.  As well, I roasted my own Corned Beef simply to have the aroma of this melt in your mouth, salt cured meat wafting through our house.  Even when roasting your own meat, these sliders make a quick and delicious dinner.  You can take the girl out of New York but you can’t take New York out of the girl!

Mini Bagel Reuben Sliders

8 mini bagels

4 slices Swiss cheese

¾ lb. thinly sliced corned beef

7 ounces sauerkraut

¼ cup bottled Russian Dressing

2 Tbsp. butter (optional)

Lightly toast bagels in oven or toaster oven.  Spread Russian Dressing on both sides of each bagel.  Evenly divide the rest of the ingredients, except butter, between the 8 bagels. 

Heat butter over medium heat in cast iron or grill pan, panini maker until melted (if using grill or panini pan you can omit butter).  Place sandwiches in pan and lightly brown on one side approximately 2-3 minutes.  Carefully flip the sandwich with a spatula and brown on the second side.

Serve with cole slaw and Boars Head dill pickles.
Recipe for cole slaw