Latke Reuben Sliders

Topped with pastrami and cheese, this latke is the perfect holiday combination you never knew you needed.


  • For the latkes
  • 2 large russet potatoes
  • 1 onion
  • 2 eggs
  • 1/4 cup matzo meal
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Oil for searing (ghee is great)
  • For the sliders
  • 8 ounces thinly sliced pastrami
  • 1/4 cup sauerkraut
  • 1 cup grated Swiss cheese
  • Thousand Island Dressing
  • Sliced pickles for garnish


  1. Preheat broiler.
  2. Peel and grate potatoes on a box grater, and repeat with onions; combine. Using cheesecloth, squeeze out as much water as possible.
  3. Whisk together with remaining ingredients and form 'patties' with your hands about 2-3 inches in diameter.
  4. Heat oil in a heavy-bottomed skillet and cook latkes in batches for 5 minutes on each side. Drain on a plate lined with paper towels, and season with salt.
  5. Smear Thousand Island on top of latkes, top with a slice of pastrami, sauerkraut (optional), and a sprinkling of cheese. Garnish with sliced pickles and more Thousand Island dressing.