Chicago’s White Castle created the first sliders – two inch square burgers on a bun – in 1921. Time Magazine even voted it the “most influential burger of all time” in 2014. The term slider is now used for any little sandwich on a small bun.
Going with the idea, here are some super simple sliders that are perfect for dinner or a party! So slide on in and try one!
What are Reuben Sliders?
First, what is a Reuben[1]? The Reuben is an iconic sandwich. It’s made with corned beef, swiss cheese and sauerkraut on rye, topped with a creamy Russian or Thousand Island dressing.
So a Reuben slider has all those things, except they use slider buns instead of rye bread (pretzel if you can find them) and a homemade Thousand Island dressing.
Making the Thousand Island Dressing:
Start with the dressing. Put everything together in a small bowl and mix it well. Cover and store in the refrigerator up to two weeks.
Putting the Sliders together:
And now the sandwiches –
First, open the buns up and drizzle a little olive oil onto the insides of both the top and the bottom.
Then put them in a 350 degree oven for five to ten minutes to toast them.
Take them out of the oven and increase the oven heat to 400 degrees.
Lay a slice of cheese on the bottom of each slider bun. Top that off with some corned beef,
a dollop of dressing and
finish with little sauerkraut.
Put the top on each slider and drizzle (or brush) a little olive oil on the top.
Bake on parchment lined baking sheets for about 10 to 15 minutes, just long enough to heat it up and melt the cheese.
These yummy little sandwiches are ready to serve – hot and delicious!
The Reuben sandwich is an iconic sandwich made with corned beef, swiss cheese and sauerkraut on rye, topped with a creamy, Russian or Thousand Island dressing.
This little sandwich is made with slider buns (pretzel if you can find them) and a homemade Thousand Island dressing.
Course:
Appetizer, appetizers, light meal, lunch, Main Course, main dish
Cuisine:
American, sliders
Keyword:
corned beef, sauerkraut, sliders, swiss cheese, thousand island
Servings: 12sliders
Author: HelenFern
Ingredients
12Slider buns
1poundthin sliced corned beef
12slicesJarlesburg swiss cheese(or your favorite kind of swiss cheese)
2cupsauerkraut
olive oil (for toasting the buns)
Thousand Island Dressing
1/2cupketchup
1/2cupmayonnaise
2Tablespoonssweet pickle relish
1/4teaspoongarlic powder
1/4teaspoononion powder
salt and pepper to taste
Instructions
Start with the dressing. Put everything together in a small bowl and mix it well. Cover and store in the refrigerator up to two weeks.
And now the sliders -
Open the buns up and drizzle a little olive oil onto the insides of both the top and the bottom.
Put them in a 350 degree oven for five to ten minutes to toast them.
Take them out of the oven and increase the heat to 400 degrees.
Lay a slice of cheese on the bottom of each slider bun. Top that off with some corned beef, then a dollop of dressing and finish with little sauerkraut.
Put the top on each slider and drizzle (or brush) a little olive oil on the top.
Bake on parchment lined baking sheets for about 10 to 15 minutes, just long enough to heat it up and melt the cheese.
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What a week – I’ve been so sick I don’t even want to cook. Thank heavens for rotisserie chicken! You know – that chicken that comes cooked and juicy? We never eat a whole one, so there are leftovers to be used. Here are three ideas of what you can do with that super convenient ingredient.
Chicken Soup:
What’s better than a bowl of chicken soup when you’re sick? Nothing! And here’s one that tastes homemade and whips up in less than an hour.
Rotisserie Chicken Tartine with Arugula and Tangerine Vinaigrette:
Here is a delicious, open-faced sandwich that is satisfying and delicious. Topped with chicken, cream cheese, tomatoes and arugula with an amazing tangerine vinaigrette.
We love meatloaf at our house. We love it for dinner, but more than the delicious dinner, we love the sandwiches the day after. This meatloaf is a little different. It’s got a bit of a Southwestern flair and made some of the best sandwiches yet!
An Enchilada[12] Meatloaf! Made with all the flavors of enchiladas in a loaf!
Making an Enchilada Meatloaf
First – char the poblano on all sides. You can do this in the oven, in a hot, dry pan or over the open flame.
Char it on all sides then, while it’s still hot, place it in a plastic bag to cool. The steam in the bag will loosen the skin.
After its cool enough to handle, run the pepper under cold water and rub off the skin. If some of it stays on, that ok. Clean out the seeds and chop the pepper and set aside.
Next, place all the spices and the two meats in a large bowl. Mix it all together well. I like to use my hands – squeezing and smoothing to make sure all the spice are evenly distributed.
Now add the eggs and the bread crumbs, again, mixing well.
The last thing you’ll mix in is the chopped pepper.
You can put everything together and mix it once, but I like to mix it in batches – this way I’m sure everything is mixed in evenly.
Form half the mixture into a loaf and place it in a large casserole dish.
Make a well in the top and lay the pepper jack cheese in the center.
Use the remaining batch of meat mixture on the top of the loaf and pinch the sides to seal in the cheese.
Preheat the oven to 350 degrees.
Top the meatloaf with the full can of enchilada sauce,
then the cheddar cheese.
Bake the meatloaf for about an hour, or until the top is browned and the sauce is bubbling.
We enjoyed it the first night
with a salad and some Mexican rice.
And we enjoyed it more the second night on rustic bread with sundried tomato mayonnaise.
Filled with cheese and seasoned with Mexican flavors, this delicious meatloaf is perfect for dinner and even better as sandwiches!
Course:
Main Course, main dish
Cuisine:
American, Mexican, Southwestern
Keyword:
beef, bell pepper, black pepper jack, cheddar, meatloaf, mexican, pork, sandwiches
Servings: 6servings
Author: HelenFern
Ingredients
1largefresh poblano pepper
1poundground beef
1poundground pork
2teaspoonschili powder
1teaspoononion powder
1teaspoongarlic powder
1teaspoonfresh lime juice
1/2teaspoonkosher salt
1teaspoonlemon pepper
1/4 teaspoonground cumin
2largeeggs
3/4cupsplain bread crumbs
4 - 5large slicespepper jack cheese (I used pre-sliced)
110-oz canRed enchilada sauce (mild, medium or hot)
1cupgrated extra sharp cheddar
Instructions
First - char the poblano on all sides. You can do this in the oven, in a hot, dry pan or over the open flame. Once its charred, place it in a plastic bag to cool. The steam in the bag will loosen the skin.
After its cool enough to handle, run the pepper under cold water and rub off the skin. If some of it stays on, that ok. Clean out the seeds and chop the pepper and set aside.
Next, place all the spices and the two meats in a large bowl. Mix it all together well. I like to use my hands - squeezing and smoothing to make sure all the spice are evenly distributed.
Now add the eggs and the bread crumbs, again, mixing well.
The last thing you'll mix in is the chopped pepper. You can put everything together and mix it once, but I like to mix it in batches. This way I'm sure everything is mixed in evenly.
Form half the mixture into a loaf and place it in a large casserole dish. Make a well in the top and lay the pepper jack cheese in the center.
Use the remaining batch of meat mixture on the top of the loaf and pinch the sides to seal in the cheese.
Preheat the oven to 350 degrees.
Top the meatloaf with the full can of enchilada sauce, then the cheddar cheese.
Bake for about an hour, or until the top is browned and the sauce is bubbling.
We enjoyed it the first night with a salad and some Mexican rice. And we enjoyed it more the second night on rustic bread with sundried tomato mayonnaise (see below for the recipe)
Recipe Notes
To make sundried tomato mayonnaise -
Chop 2 tablespoons of sun-dried tomatoes packed in oil. Mix them into 1/2 cup of mayonnaise. Chill -
It’s National Sandwich day! I love sandwiches!! But what exactly is a sandwich?
The Cambridge dictionary says it’s two pieces of bread[17] with other food between them. It could be cheese or meat, even salad. As long as it’s between two pieces of bread, it’s a sandwich!
The name – sandwich, is said to come from the Earl of Sandwich. As the story goes, the earl liked to gamble and wanted something he could eat with one hand. And he could stay at the table for long periods of time. The sandwich was the perfect choice!
So in honor of this iconic food, here are some delicious options. Some you can eat with one hand, some not so much! Feel free to add your own sandwiches to the list!
I love elephant garlic. It’s flavor is mild, but rich and it goes great in just about any savory dish. But elephant garlic isn’t really garlic[22] at all. Elephant garlic is part of the wild leek family.
Although not an allium (onions, garlic), it has the same flavor compounds, just not as much. Sliced raw, it adds a delicious flavor profile to a salad. Cooked it imparts a very mild oniony garlic flavor.
This recipe uses those wonderful flavors and uses them as a spread for appetizers or sandwiches. Interest? Read on!
Here’s How to Do it:
Preheat the oven to 350° –
The smaller head in front of the elephant garlic cloves is a large head of regular garlic – just to give perspective.
Elephant garlic has much larger cloves than regular. Separate those cloves and lay them, unpeeled, in a small baking dish.
Drizzle with olive oil and bake until the cloves are fork tender. Remember the small ones will get done first, so watch them and remove them when they are done.
Once they are soft, remove them from the oven and add some salt to the top. The skins will have cracked and there will be puddles of baked liquid. It’s the stuff that looks like baked cheese.
Let them cool before you try to handle them. Carefully remove the skins and cut the hard ends off.
Slice or mash the cloves and serve with crackers. Be sure to scrape off the baked on goodness from the bottom of the pan and crumble it over the top of the cloves.
Or store in the refrigerator to use in potatoes, on meats, with vegetables or as a sandwich spread.
And that’s it!! The hardest part of this recipe is finding the elephant garlic!
Baked cloves of the giant elephant garlic, lightly salted and spread on sandwiches or crackers. Also great in vegetables, potatoes or pasta and on meats.
Elephant garlic has much larger cloves than regular. Separate those cloves and lay them, unpeeled, in a small baking dish.
Drizzle with olive oil and bake until the cloves are fork tender. Remember the small ones will get done first, so watch them and remove them when they are done.
Once they are soft, remove them from the oven and add some salt to the top. Let them cool before you try to handle them. Carefully remove the skins and the hard ends.
Slice or mash the cloves and serve with crackers. Or store in the refrigerator to use in potatoes, on meats, with vegetables or as a sandwich spread.
And that's it!! The hardest part of this recipe is finding the elephant garlic!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
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