Name: Reuben Pickle Sliders recipe
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

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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

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Arrange bread pieces on the baking sheet.
Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
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.
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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