Reuben Sliders
Photography Sarah Tuck.
These are spectacular served as the evening progresses and appetites are growing.
Serves: 12
INGREDIENTS
Russian dressing
11/3 cups good-quality mayonnaise
1/3 cup tomato sauce
3 teaspoons horseradish
1 teaspoon ground paprika
sea salt and ground pepper
To assemble
Brioche Slider Buns (see recipe below)
150 grams grated Gruyère cheese
250 grams pastrami
2 cups sauerkraut
12 cocktail gherkins
Brioche Rolls
This recipe makes more than you need for the Reuben Sliders, but extra cooked rolls freeze beautifully. Thaw, halve and toast before using.
Brioche
1¾ cups plain flour
1 cup high-grade flour
2 tablespoons caster sugar
1¼ teaspoons fine salt
2 teaspoons instant yeast
150 grams butter, very soft but not melted
3 large eggs
1 large egg yolk
¼ cup water
Egg Wash
1 large egg, lightly beaten
1 tablespoon each
white sesame seeds and caraway seeds
METHOD
Equipment: You will need 12 small skewers.
Russian dressing: Whisk all of the ingredients together and store in a sealed container in the fridge for up to a week.
Preheat the oven to 180°C regular bake.
To assemble: Split the slider buns in half. Top the bases with the grated cheese and heat with the slider tops until the cheese has melted. Top the bases with pastrami, Russian Dressing and sauerkraut. Secure the slider lids in place with a gherkin-spiked skewer and serve immediately.
Brioche Rolls
Place all the ingredients in a stand mixer and beat for about 10 minutes, or until the mixture is smooth and shiny and is pulling away from the side of the bowl.
Transfer to a large, lightly greased bowl, cover and refrigerate for up to 24 hours. The slow rise develops flavour and makes the dough easier to shape.
The next day, remove the dough from the fridge and form into the desired size buns and place on baking paper-lined trays, spacing them about 4cm apart. Keep in mind they will be double in size when baked. Cover with a tea towel and leave until well risen and are quite puffy. This can take 1-2 hours.
Preheat the oven to 160°C fan bake.
Brush the buns gently with the egg wash and sprinkle with the seeds. Bake for about 22-25 minutes until a good golden colour.
Cook’s note: This makes about 24 slider-sized buns, or you can make larger hamburger-sized buns if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.