Baked Reuben Sliders
Reuben Sliders take everything you love about a classic Reuben sandwich and serve it up on scrumptious, sweet and buttery mini rolls! Corned beef, Swiss cheese, thousand island dressing and sauerkraut make this slider recipe an immediate favorite.
This is a MUST-MAKE recipe for your St. Patrick’s Day party or any other party if you love Reuben sandwiches. These sliders are so tasty, you cannon possibly stop after just one.
- I love making these Reuben sliders as a party snack on St. Paddy’s Day and for football Sundays. I’ve been serving them for years and they’re always a huge hit!
- There’s just something so incredible about taking a classic Reuben sandwich and turning it into the buttery, slightly sweet sliders.
- It has all the classic Reuben elements: corned beef, Swiss cheese, sauerkraut and thousand island dressing. It’s so warm and cheesy between two soft buttery buns!
What You Need
How to Make Reuben Sliders
- Prepare. Preheat the oven to 350℉ and grease a 13×9 baking dish.
- Add the cheese. Take the pack of rolls out of the bag and do NOT separate them. Cut them in half width-wise. Place the bottom half in the baking pan. Top the buns with 4-6 slices of Swiss cheese, depending on the size of cheese slices. The buns should be covered evenly! You can slightly overlap the slices of needed.
- Add the corned beef and sauerkraut. Divide corned beef evenly over the cheese. Follow with the squeezed sauerkraut and sprinkle the caraway seeds evenly.
- Add dressing and more cheese. Drizzle thousand island dressing evenly all over. Top off with remaining Swiss cheese just like you did on the bottom and cover with the top buns.
- Top the buns. Melt butter and mix it with dried minced garlic and onions. Brush the top of the rolls with the butter mixture.
- Bake. Loosely tent the baking dish with the sheet of aluminum foil and bake for 25-30 minutes.
Storing and Reheating Instructions
- Storing: Store the leftover sliders in the refrigerator, in an airtight container. Store them for a 2-3 days but note that the buns may start to get soggy from the dressing and sauerkraut.
- Reheating: To reheat leftover Reuben sliders, I recommend doing it in the oven or an air-fryer. The microwave tends to make the bread soft and soggy. In the oven, reheat them on a parchment paper covered baking sheet at 350℉ just until heated through.
- Reheating in the air-fryer, I recommend lining it with a perforated parchment paper sheet as well and reheat at 360℉ for a couple of minutes.
How to Serve Reuben Sliders
- Reuben sliders always impress guests at parties! You can always celebrate St. Paddy’s Day with more appetizer and snack recipes like Shamrock Cucumber Sandwiches, Beer Cheese Dip and Irish Beer Burgers.
- Pair it all with something spirited like the best Irish Lemonade.
- Lunch is another wonderful time to enjoy some Reuben sliders! Plate them with sides like a simple Cucumber Tomato Salad or Creamy Corn Salad. Of course, a bag of your favorite potato chips always pairs perfectly with Reuben sliders.
Recipe FAQs
This is a very quick recipe to toss together so it won’t take you more than 10 minutes. While it’s nice to have them prepped ahead of time, I don’t recommend it. If you let the sliders sit before baking and serving, the juices from sauerkraut and the dressing will leak and make the bread soggy.
Absolutely! You can substitute the sauerkraut with coleslaw and omit the thousand island dressing as well.
You can also make sautéed onions and mushrooms and spread that over the corned beef instead of sauerkraut.
If you have some extra time to play with, try adding Caramelized Onions. They add great flavor and a little sweetness to the corned beef.
Another tasty option is Fried Cabbage! Just make it without the bacon.
More Slider Recipes To Try
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Reuben Sliders Recipe
Ingredients
- 12 Hawaiian rolls or Brioche style butter rolls
- 8 oz thinly sliced corned beef
- 8-10 oz sliced Swiss cheese 8-12 slices depending on size
- 1/2 cup sauerkraut squeezed, pressed
- 1/2 tsp caraway seed
- 1/3 cup thousand island dressing
Topping:
- 2 tbsp salted butter
- 1 tsp dried minced garlic
- 1 tsp dried minced onion
Instructions
- Preheat oven to 350℉ and grease a 13×9 baking dish.
- Take the pack of rolls out of the bag, do NOT separate them, and cut them in half, width-wise. Place the bottom half in the baking pan. (I like to separate the rolls but it's a personal preference.)
- Top the buns with 4-6 slices of Swiss cheese, depending on the size of cheese slices, the buns should be covered evenly! You can slightly overlap the slices of needed.
- Divide corned beef evenly over the cheese. Follow with the squeezed sauerkraut and sprinkle the caraway seeds evenly. Drizzle thousand island dressing evenly all over.
- Top off with remaining Swiss cheese just like you did on the bottom and cover with the top buns.
- Melt butter and mix it with dried minced garlic and onions. Brush the top of the rolls with the butter mixture.
- Loosely tent the baking dish with the sheet of aluminum foil and bake for 25-30 minutes.
- Remove the baking dish from the oven, slice, and serve.
Notes
Nutrition
Categories:
30 Minute Meals, Appetizers, Beef, Brunch, Snacks, St. Patrick's Day, Super Bowl Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
