Corned beef sliders

Meaty issue: Get ready for corned beef, which symbolizes St. Patrick's Day in the United States. At Irish restaurants and bars, corned beef will be the menu star. (Andre J. Jackson/Detroit Free Press/MCT)

1 tablespoon chopped gherkin or sweet pickle
12 ounces thinly sliced corned beef
6 slices baby Swiss cheese, cut in quarters
2 cups finely shredded cabbage
6 tablespoons packaged French-fried onions

Prepare the dinner rolls according to package directions. Slice the dinner rolls in half.

Preheat the broiler.

In a small bowl, mix the mayonnaise, ketchup, capers and gherkin. Save some of the mayonnaise mixture to serve on the side if you like. Arrange the bottom rolls on a broiler pan. Spread with some of the mayonnaise mixture and top with slices of corned beef, folding them over. Top with 2 quarter slices of cheese. Broil until the cheese melts.

Remove from the oven, top with shredded cabbage and French-fried onions and the top of the roll. Serve immediately with extra dressing on the side.

Note: From and tested by Susan M. Selasky for the Free Press Test Kitchen.

Nutrition information:
273 calories (38 percent from fat), 11 grams fat (4 grams sat. fat), 25 grams carbohydrates, 17 grams protein, 405 mg sodium, 33 mg cholesterol, 1 gram fiber.

Reuben soup

Preparation time: 10 minutes
Total time: 45 minutes
Serves: 8

Note: Adapted from several Reuben soup recipes.

4 tablespoons unsalted butter
1/2 cup chopped sweet onion