Reuben sandwiches are a combination of a lot of strong flavors:
- Corned beef or pastrami
- Swiss cheese
- Rye Bread
- Thousand Island dressing
I happen to like all but one of those tastes, but I made several variations to come up with these sliders.
These are a tiny take on the original Reuben sandwich. As soon as I saw Sister Schubert’s Soft Pretzel Rolls, I knew they would make perfect little Reubens. I didn’t miss the rye bread at all.
We ate these as part of lunch after church. They’re super quick to put together. The pretzel rolls are frozen, but only take a few minutes in the oven and they are warm and soft. We love all kinds of bread and I really like being able to keep these rolls on hand in the freezer and still be able to have them on the table quickly.
I do admit that my kids opted out of having sauerkraut on theirs. That’s okay. It’s easy to alter sandwiches for each person’s tastes.
Here’s what you’ll need to make them:
- Sister Schubert's Pretzel Rolls
- Roast beef, corned beef or pastrami, sliced thin
- Swiss cheese slices
- Warm the pretzel rolls in the oven according to the package directions.
- Warm the meat in the microwave or a small skillet.
- Split the rolls and top with meat, sauerkraut and Swiss.
- Pop the sandwiches under the broiler for a few minutes until the cheese melts.
- Add Thousand Island dressing, Russian dressing or any condiments you like. Enjoy!
I mentioned my kids don’t like sauerkraut. I don’t like Thousand Island dressing.
What about you? Do you alter your Reuben sandwiches? What part do you skip?
I was one of eight bloggers selected by Sister Schubert’s Homemade Rolls to review their products. I have been compensated for my time commitment to the program as well as my writing about my experience. I have also been provided products for review. However, my opinions are entirely my own and I have not been paid to publish positive comments.