Game day...check. Reubens...check. Happy guests...check! Don't expect these to hang around long.
Ingredients
- 3 slices rye bread , quartered
- 6 tablespoons mayonnaise
- 4 tablespoons ketchup
- 2 tablespoons diced red onion
- 2 teaspoons prepared horseradish
- 24 thick-cut dill pickle slices , divided
- 0.5 cups chopped cooked corned beef
- 3 slices Swiss cheese , quartered
- 12 toothpicks
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
-
2
Arrange bread pieces on the baking sheet.
-
3
Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
-
4
Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
-
5
Place 12 dill pickle slices on the foil-lined baking sheet. Evenly distribute corned beef over the pickle slices. Top each with a teaspoon of mayo mixture. Place a piece of toasted bread over the top of the mayo mixture. Top each with a piece of cheese.
-
6
Bake in the preheated oven for 5 minutes. Remove from oven and top each slider with remaining pickle slices. Stick a toothpick in each slider to serve.
Nutrition Facts
Per serving
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