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Reuben Hawaiian Roll Sliders on a plate
Andrew Fowler

Reuben Hawaiian Roll Sliders

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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 oven to 325°F. Put corned beef and water in a snug Dutch oven; bring to a simmer on stove. Cover; braise 3 1/2 to 4 hours until meat pulls apart easily, rotating once to submerge the exposed surface.
  2. Drain beef; cool enough to handle. Shred into short pieces, removing large fat pieces. Increase oven to 350°F.
  3. Mix mayonnaise, ketchup, relish, and Worcestershire into thick dressing. Split connected rolls horizontally; put bottom slab in a parchment-lined 9-by-13-inch pan.
  4. Spread dressing thinly over bread. Layer half the Swiss, drained shredded beef, dry sauerkraut, and remaining Swiss. Replace top slab.
  5. Mix butter and caraway; brush over rolls. Cover with foil; bake 15 minutes. Uncover; bake 8 to 10 minutes until center reaches 165°F.
  6. Rest 5 minutes; cut into 12 generously filled sliders.