I was shopping for a few items the other day and I saw a package of the Kings Hawaiian Rolls my kids love so much on the shelf. But, then I saw hot dog and hamburger rolls next to them! Did you hear the heavens open up and start singing? We love these rolls and now we have the hot dog and hamburger rolls here, amazing! I can’t wait until they get the loaves of bread too! I am already brainstorming what to make with them.
About a three weeks or ago I made these sliders with the traditional ham and cheese that everyone does. (Click for link to original recipe.) At that time I was already thinking ahead to ways to change up these sandwiches. Around St. Patrick’s Day corned beef is on sale and I stock up on them because that tends to be the only time of year that they go on sale here. So, I pulled one of my stash out the other day and cooked it in my slow cooker with the intent of making a few different dishes with the meat. First on my list was these sliders!
If you like corned beef these sliders were soooo much better than the ham & cheese ones. Even without the sauerkraut which we added after the sandwiches were cooked so they didn’t get too soggy they were by far tastier than the ham sandwiches. My daughter was the one who came up with adding the sauerkraut to them. I of course always have a jar on hand.
The Swiss cheese, corned beef and sauerkraut with the hint of sweetness from the rolls was amazing! The kids wanted me to make another pan the next night but I told them we would put it on the menu next time I make corned beef.
Reuben Style Hawaiian Slider Sandwiches
- 1 dozen King’s Hawaiian Dinner Rolls
- Corned beef – I used brisket but you can use deli meat too
- 6-8 oz. liced Swiss cheese, enough to cover entire sandwich
- 2/3 cup melted butter
- 1 tablespoon Dijon mustard (I used a whole seed version of mustard)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon dark brown sugar
- 1 tablespoon poppy seeds
- 2 tablespoons dried minced onion
- Preheat oven to 350 degrees. Prepare a 13 x 9 casserole dish with non-stick spray.
- Split the rolls in half. Place the bottom half of the rolls in the prepared baking dish.
- Top the roll bottoms with corned beef. Place the sliced cheese over the top of the ham to completely cover.
- Place tops of rolls on top of the cheese.
- Mix together the melted butter, mustard, Worcestershire Sauce, brown sugar, poppy seeds and dried onion until the sugar is dissolved.
- Spoon mixture over rolls.
- Bake for 15 to 20 minutes until the rolls are lightly browned and the cheese has melted.
- Cut into individual sandwiches to serve.