Smoked Rueben Sliders

Ingredients

• 1 pack King’s Hawaiian Rolls (12-count)

• 1/2 lb Thinly sliced corned beef (deli style or leftovers)

• 6-8 slices Swiss cheese (or 2 cups shredded)

• 1 cup Sauerkraut (well-drained and squeezed dry)

• 1/2 cup Thousand Island dressing

• 4 tbsp Butter, melted

• 1 tsp Garlic powder (or 2 cloves minced garlic)

• Optional: 1 tsp poppy seeds or dried minced onion for the topping.

Instructions

1. Prep the Smoker: Preheat your smoker to 350°F. Use a mild wood like apple, cherry, or oak—hickory can be a bit aggressive for delicate rolls.

2. Slice the Rolls: Without pulling the rolls apart, slice the entire block in half horizontally. Place the bottom half in a foil pan or on a parchment-lined baking sheet.

3. The Base Layer: Spread a generous layer of Thousand Island dressing on the bottom cut side. Top with a layer of Swiss cheese. (Pro tip: putting cheese down first protects the bread from getting soggy).

4. The Filling: Pile on the corned beef, followed by the sauerkraut. Make sure you’ve squeezed the kraut dry, or your sliders will get a "soggy bottom."

5. The Top Layer: Add another layer of Swiss cheese and one more drizzle of Thousand Island. Place the top bun slab back on.

6. The Garlic Butter Glaze: Mix the melted butter and garlic. Brush it generously over the tops of the rolls.

7. The Smoke: Place the pan in the smoker. Cook for 20 minutes, or until the cheese is gooey and the tops are golden brown.