Sandwich Recipe

Assemble and toast

Spread 1 tablespoon Russian or Thousand Island dressing on one slice of rye bread. Top with the Swiss cheese slice, warmed sauerkraut (drained well), and the thinly sliced corned beef arranged evenly. Close with the other rye slice. Lightly butter the outsides of the bread (about 1 tsp total, spread between both exterior sides).

Heat a skillet or griddle over medium heat. Place the sandwich in the skillet and press gently with a spatula. Cook 3–4 minutes per side until bread is golden brown and cheese is melted. Remove and let rest 1 minute. Cut sandwich in half (this recipe uses one half as the '1/2 Reuben' portion).

Form and cook patties

Divide the 4 oz ground beef into two equal portions and form into two small patties slightly larger than the buns (they will shrink). Season both sides with 1/8 tsp salt and a pinch of black pepper per patty. Heat a skillet or griddle over medium-high heat until hot.

Place patties on the hot surface and cook 2–3 minutes without moving to develop a crust. Flip and cook another 1–2 minutes for medium (cook longer if you prefer well done). Place the cheddar slice on one patty during the last 30–45 seconds and cover with a lid or foil to melt cheese.

Toast buns and assemble

Butter the insides of the slider buns with about 1 tsp butter total and toast cut side down in the skillet until lightly golden, about 30–45 seconds. Spread mustard on the bottom bun and ketchup on the top bun (about 1 tsp each across both sliders as preferred). Place the cheeseburger patty on the bottom bun, add a pickle slice, top with the bun crown, and serve two assembled sliders.

Warm pulled pork

Place 3 oz of cooked pulled pork in a small saucepan over low heat with 1 tablespoon barbecue sauce. Stir and warm gently until heated through, about 3–4 minutes. Taste and add a little more sauce if needed to coat the pork lightly.

Toast buns and assemble

Butter the insides of the two slider buns with about 1 tsp butter total and toast cut side down in a skillet until lightly golden, about 30–45 seconds. Place roughly half the warmed pulled pork on each bottom bun (about 1.5 oz per slider). Top each with a small spoonful (about 2 tablespoons total across both) of coleslaw, then place the bun tops on to finish the sliders.

Arrange the chosen two items from above (1/2 Reuben and either the 2 sliders of one type, or both slider types) on a plate. Add a pickle spear and 3 oz of kettle chips or a small portion of fries to the side. Serve immediately while warm.