Reuben Pickle Sliders recipe

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Ingredients

3 slices rye bread, quartered
6 tablespoons mayonnaise
4 tablespoons ketchup
2 tablespoons diced red onion
2 teaspoons prepared horseradish
24 thick-cut dill pickle slices, divided
½ cup chopped cooked corned beef
3 slices Swiss cheese, quartered
12 toothpicks

Nutrition Info

112.3 calories
carbohydrate: 6.6 g
cholesterol: 12.2 mg
fat: 8.1 g
fiber: 0.7 g
protein: 3.8 g
saturatedFat: 2.3 g
servingSize: -
sodium: 407.2 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. Arrange bread pieces on the baking sheet.

  3. Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.

  4. Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.

  5. Place 12 dill pickle slices on the foil-lined baking sheet. Evenly distribute corned beef over the pickle slices. Top each with a teaspoon of mayo mixture. Place a piece of toasted bread over the top of the mayo mixture. Top each with a piece of cheese.

  6. Bake in the preheated oven for 5 minutes. Remove from oven and top each slider with remaining pickle slices. Stick a toothpick in each slider to serve.

Recipe Yield

12 mini sliders

Recipe Note

Game day...check. Reubens...check. Happy guests...check! Don't expect these to hang around long.

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