Reuben / Rachel Sliders by Chef Linda K
Ingredients:
 1 package of Hawaiian dinner rolls (12 rolls)
 15 to 20 oz jar of Sauerkraut
 2 (or more) TBSP of Russian or Thousand Island salad dressing. I don’t measure this.
 ½ tsp of caraway seeds (optional)
 10 -12 slices of Swiss cheese
 ½ pound of thinly sliced deli turkey breast or corned beef
 1/3 to ½ cup of melted butter per your taste
 2 TBSP dried onion soup mix
 ½ to 1 tsp poppy seeds
 Chopped fresh parsley for garnish (optional)
 Dill pickles or dill relish (optional)
Instructions:
1. Preheat oven to 350 degrees
2. Drain the sauerkraut and then squeeze it dry in paper towels or clean kitchen towel. Get as much liquid out of the sauerkraut as possible.
3. Place the sauerkraut in a medium bowl and add desired amount of the Thousand Island or Russian dressingand the caraway seeds if using. Set aside. A couple TBSP of dill pickle relish can also be added to thesauerkraut mixture to add extra zing if you like.
4. In a small saucepan melt the butter and then stir in the dried soup mix and poppy seeds. Set aside to allow the soup mix to dissolve.
5. Grease bottom and sides of an 11x7 or 9x13 pan with butter.
6. Slice the Hawaiian rolls in half creating bottoms and tops. I find it easier to separate the rolls into rows before slicing. I also separate the bottoms into individual rolls as I place them in the greased pan. This makes it easier to separate them after baking and more butter can get to each slider
7. Place ½ of the cheese slices over the bottoms to cover completely.
8. Cover the cheese slices with the meat.
9. Evenly spoon the sauerkraut mixture over the meat.
10. Place the remaining cheese slices over the sauerkraut.
11. Cover with the roll tops. You can separate the tops into individual rolls as you place them if desired.
12. Spoon and spread or brush the melted butter mixture over the tops of the rolls. Allow butter to run down over the rolls. The melted butter in the bottom of the pan will help form a crusty crunchy bottom. Adjust the amount of butter to your taste.
13. Cover with non-stick foil and bake at 350 degrees for 25 minutes.
14. Remove cover and bake another 5 minutes until lightly browned.
15. Garnish with parsley if desired.
16. Serve immediately along with dill pickles and Thousand Island/Russian dressing for dipping if desired.
Note: Sliders can be prepared 24 hours ahead of time and refrigerated before baking.

Ingredients:

1 (8-ounce) can crushed pineapple

1/2 cup dried cranberries
6 medium carrots (about 1 lb)
1/4 cup toasted chopped pecans
1/4 cup mayonnaise
1 tablespoon honey
1 tablespoon fresh lemon juice

Directions:

1. Drain the crushed pineapple well. Place the pineapple in a large bowl and set aside. Put the dried cranberries in a small bowl and pour the drained pineapple juice over them. Add enough hot water to have enough liquid to just cover the cranberries. Set aside.

2. Peel the carrots, if desired. Use a box grater or the shredding attachment to your food processor or stand mixer to coarsely grate the carrots. You'll need about 4 cups once they're grated. Set aside.
3. Add the mayo, honey, and lemon juice to the drained crushed pineapple. Stir to combine. Add the carrots. Drain the cranberries and add them to the carrots. Add the toasted pecans. Stir to combine. Cover and refrigerate for at least 30 minute but up to 24 hours. Toss again before serving.