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golden Hawaiian sweet-roll sliders in a baking pan with short pink corned-beef shreds, pale shredded sauerkraut and melted Swiss visible inside and sparse caraway seeds on the buttered tops
Melissa Hart

Reuben Hawaiian Roll Sliders

Braise a small corned-beef brisket until it pulls into short shreds, then build the Reuben tray with squeezed sauerkraut and Swiss. This version starts with raw cured beef instead of deli slices. Let the drained meat cool just enough to handle and remove large pieces of fat before filling the rolls. The homemade dressing stays thick, and the caraway butter gives the sweet bread a little of the flavor usually supplied by rye.
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Prep Time 25 minutes
Cook Time 4 hours 35 minutes
Total Time 5 hours
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 2 lbs raw corned-beef brisket excess surface fat trimmed
  • 5 cups water
  • 1 cup sauerkraut drained and squeezed very dry
  • 6 oz Swiss cheese sliced
  • 2 tbsp mayonnaise
  • 1 tbsp ketchup
  • 1 tbsp drained dill pickle relish
  • 1/2 tsp Worcestershire sauce
  • 3 tbsp unsalted butter melted
  • 1/2 tsp caraway seeds

Method
 

  1. Heat the oven to 325°F. Put corned beef and water in a snug covered Dutch oven, bring to a simmer on the stove and cover. Braise for 3 1/2 to 4 hours until the meat pulls apart easily; rotate once so the exposed surface spends part of the cook in the liquid.
  2. Drain the beef, cool enough to handle and shred into short pieces, removing large pieces of fat. Increase the oven to 350°F.
  3. Mix mayonnaise, ketchup, relish and Worcestershire into a thick dressing. Split the connected Hawaiian rolls horizontally and put the bottom slab in a parchment-lined 9-by-13-inch pan.
  4. Spread dressing thinly over the bread. Layer half the Swiss, drained shredded corned beef, dry sauerkraut and remaining Swiss, then replace the top slab.
  5. Mix butter with caraway, brush over the rolls and cover with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F.
  6. Rest for 5 minutes and cut into 12 generously filled sliders.