Slow Cooker Reuben Sliders Recipes

REUBEN SANDWICH SLIDERS

Steps:

• Preheat oven to 350°F.
• Whisk together topping ingredients in a small bowl.
• Cut the rolls in half separating the top and bottom.
• Place the bottoms of the rolls in a 9×13 pan (I line with parchment paper for easy removal).
• Spread dressing on rolls. Top with a layer of cheese, sauerkraut, corned beef and another layer of cheese.
• Top with the other half of the rolls and gently spoon or brush the butter mixture overtop.
• Bake about 20-25 minutes or until the cheese has melted and the tops are lightly browned. Serve warm.

SLOW COOKER REUBEN SLIDERS

Steps:

• Trim fat from brisket. Place into 4-quart slow cooker; add beer and onion. Cover; cook on Low heat setting 6-8 hours or High heat setting 4-6 hours, or until meat is very tender.
• Remove meat from slow cooker. Place onto cutting board. Cut across grain into thin slices.
• Drain liquid from slow cooker; discard. Add cooked meat and sauerkraut to slow cooker. Cook on High heat setting 15-18 minutes or until sauerkraut is heated through.
• Spread cut-sides of buns with salad dressing, if desired. Evenly divide meat mixture among bottom half of buns; top each with 1 piece cheese and top half of bun. Serve immediately.

SLOW-COOKER REUBEN SANDWICHES

Steps:

• Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
• Cover and cook on Low heat setting 9 to 11 hours.
• Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKER PHILLY-STYLE SHREDDED BEEF SLIDERS

Steps:

• Season each side of the chuck roast with 1 teaspoon seasoning salt.
• Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
• Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
• Cover and cook on Low until the beef is very tender, 8 to 10 hours.
• Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
• Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
• Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.

SLOW-COOKER REUBEN SPREAD

Steps:

• In a 1-1/2-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted; stir to blend. Serve warm with bread or crackers.