Best Reuben Sandwich Recipe - Open Faced Slider Style

• 3 Tbsp. mayonnaise
• 2 Tbsp. ketchup
• 1 Tbsp. Dijon mustard
• 1 Tbsp. sweet pickle relish
• 10 miniature rye toast squares, about 2" x 2"
• 3 Tbsp. butter, softened
• 8 oz. corned beef, thinly sliced
• 8 slices Swiss cheese, cut into 4 equal pieces
• 1/4 c. of your favorite wildbrine kraut
• 16 small dill pickle chips

1. Preheat oven to 350 degrees with a rack positioned in the middle of the oven.
2. Whisk together the mayonnaise, ketchup, mustard, and sweet pickle relish in a small mixing bowl. Set aside.
3. Spread a thin layer of butter on 1 side of the rye toast. Place the buttered rye toasts on a baking sheet, buttered side down. Spread 1 tsp. of the reserved dressing on each piece of the rye toast. Top each with 1 folded piece of corned beef and 2 pieces of Swiss cheese.
4. Place in the preheated oven and bake until the corned beef is heated through and the cheese is melted, 3-5 minutes. Remove to a large platter and top each with a heaping teaspoon of wildbrine unpasteurized kraut, and a dill pickle chip.