Makes 6 slider sandwiches
1 1/2 cups sauerkraut, drained
1 cup beer
pound corned beef, sliced
6 slices of cheese (cheddar, swiss or muenster)
3 beer bread mufﬁns (See previous TV spot for recipe.)
sandwich sauce (see recipe below)
In a small saucepan, mix together the sauerkraut and beer. Bring to a boil over medium high heat, then turn the burner down to medium-low heat. Allow the krautt to simmer for 15-20 minutes. Place corned beef in a non-stick skillet over medium heat. Heat the beef on both sides and then top with the grated cheese. Allow the cheese to melt. Cut each muffin into four slices, vertically. Use the middle slices for the bottoms of the sandwiches and place the corned beef and cheese on top of these slices on a serving dish, then top with some beer-braised sauerkraut. Spread the sauce on the side slices of the muffins and place on top of the sandwiches. Serve immediately.
1/4 cup mayonnaise
2 tablespoons stone-ground mustard
1 1/2 tablespoons dill pickle, minced
freshly ground black pepper
Mix all ingredients together in a small bowl. Keep refrigerated until ready to use.