Inspired by the classic deli sandwich, these Reuben Sliders layer creamy Swiss cheese with corned beef, sauerkraut, and Russian dressing, baked to melted, toasty perfection in the oven. Reuben Sliders are great for casual entertaining (we love them for game day parties!) or as a fun way to use corned beef leftovers.
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Reuben-Inspired Sliders
Before we dive into this delicious slider recipe, it’s important to note that it is not an authentic “Reuben.” In its traditional form, the Reuben is a pressed sandwich, made on rye bread and griddled in butter until crisp.
(Want to learn more about the Reuben and make one? Check out my classic Reuben Sandwich recipe!)
Today’s recipe is a fun twist on the original. It maintains the iconic flavor combination of corned beef, Swiss cheese, sauerkraut, and Russian dressing, reinvented in a baked slider.
Unfortunately, I haven’t been able to source rye slider rolls commercially (I don’t think they’re made–please comment if you know of a brand!) and haven’t yet perfected a homemade version. These sliders, made on pillowy Hawaiian rolls, may not be traditional, but they’re absolutely delicious.
Reuben Sliders are a great nosh for watching a game with friends, and an even better way to use leftover corned beef from your St. Patrick’s Day dinner. They’re a cinch to make, with minimal prep, and are always a crowd-pleaser in my house.
Looking for more ways to use leftover corned beef? Try my Deli-Style Corned Beef Sandwiches, Reuben Dip, Corned Beef and Potato Cakes, or Corned Beef Hash and Eggs!
Ingredients You’ll Need
- King’s Hawaiian Original Sweet Rolls or Savory Butter Rolls. Both work well in this recipe. The Original rolls add a touch of sweetness that contrasts the salty corned beef and tangy Russian dressing.
- Corned Beef. I’ve made batches of these sliders with deli corned beef and homemade corned beef brisket. My family overwhelmingly prefers homemade. If buying deli corned beef, try to find one sliced from brisket, and ask for it to be sliced thinly.
- Swiss Cheese. Use any of your favorite Swiss cheese varieties here. Emmentaler is classic to the Reuben, but any thinly sliced Swiss cheese will work.
- Russian Dressing. Use store-bought dressing or make your own using my Homemade Russian Dressing recipe. (Make the dressing a day ahead so the flavors can meld.) If using store-bought, I recommend Ken’s Steakhouse Russian Dressing {affiliate link}. Thousand Island dressing can also be substituted.
- Sauerkraut. This fermented, finely-cut cabbage adds salty, tangy flavor to the sliders. Be sure to drain it well from its brine, squeezing out excess liquid, so it doesn’t make the sandwiches soggy.
- Unsalted Butter. For the melted butter sauce to brush over the sliders, adding flavor and helping the rolls toast to crisp, golden perfection.
- Worcestershire Sauce. Just a touch brings sweet, salty, and savory flavor to the butter sauce.
- Dried Minced Onion. Adds sharp, sweet onion flavor to the butter sauce and texture to the tops of the sliders. If you don’t have minced onion on hand, you can substitute 1/4 teaspoon onion powder.
- Poppy Seeds and Caraway Seeds. Poppy seeds add texture to the butter sauce and caraway seeds bring a hint of classic seeded rye flavor to the slider rolls.
Want to cook your own corned beef? Check out my reader-favorite recipes for Instant Pot Corned Beef, Beer-Braised Corned Beef, and Slow Cooker Corned Beef.
How to Make Reuben Sliders
Step 1: Prep the Rolls
I like to start all of my slider recipes (like my Baked Ham and Cheese Sliders and French Dip Sliders) with lightly toasted rolls to help combat sogginess when layered with the meats and cheeses. To prep the rolls, use a serrated knife to slice them in half, separating the tops and bottoms into two intact pieces.
Place the halves, cut sides up, on a baking sheet and broil them in the oven for 1-2 minutes, just until lightly toasted. The rack should be in the second position from the top, about 6 inches below the broiler element.
Watch the rolls closely under the broiler; they can burn very quickly. I speak from experience here. Don’t walk away from the oven–your full attention for those couple of minutes needs to be on the rolls!
Need a new serrated bread knife? I love my Mercer Culinary Millenia 10-inch Bread Knife {affiliate link} shown in the photos for this post.
Lightly oil a rectangular glass or ceramic baking dish with cooking spray and add the bottom half of the rolls, toasted side up. The dish should measure at least 10.5×7.5-inches, such as the Staub Ceramics Rectangular Baking Dish {affiliate link}. You can also use a 13″x9″ baking dish, as pictured here.
Step 2: Assemble the Sliders
To assemble your Reuben Sliders, start by evenly spreading half of the Russian dressing over the bottom halves of the toasted rolls. Create a base layer of cheese over the dressing with half of the Swiss.
On top of the cheese, evenly distribute the corned beef and sauerkraut. Then, add the remaining Swiss cheese on top of the sauerkraut. This double layer of cheese will help to bind the rolls to the fillings as the sliders bake, so they don’t fall apart when cut.
Finally, spread the remaining Russian dressing on the inside of the top halves of the rolls, toasted side facing in. Place these on top of the cheese layer.
Before baking, make the flavorful butter topping for your sliders. In a small bowl, combine the melted butter, Worcestershire sauce, dried minced onion, poppy seeds, and caraway seeds. Add a pinch of kosher salt to this mixture, but use it sparingly since the corned beef, sauerkraut, and cheese are all salty.
Evenly distribute this butter mixture over the tops of the assembled slider rolls. Use a pastry brush to brush some of the mixture into the spaces between the rolls and along their sides, distributing the seeds across the top of the sliders.
Step 4: Bake the Sliders
Cover the pan with foil and let it stand for about 5 minutes before baking. Bake at 350 degrees F for 20 minutes, until the cheese is melted and the sliders are heated through. Uncover the pan and continue baking for another 5-8 minutes, until the tops of the rolls are golden and crisp.
A quick tip for even baking: If you’re using a dish with a light interior, stick to the 350 degrees F temperature. However, for those using a darker-colored pan, lower the temperature to 325 degrees F. Dark pans can cause the bottoms of the rolls to cook faster. Monitor them closely to prevent burning.
Serving Reuben Sliders
Let the sliders stand for just a couple of minutes before slicing, and then use a serrated knife to cut through each roll into individual servings. Just like a classic Reuben sandwich, these sliders can be a bit messy to eat, so serve them with a stack of napkins!
Reuben Sliders are versatile when it comes to serving. If they’re the main dish, aim for 3-4 sliders per person. If they’re part of a Game Day spread with other sandwiches and snacks, 1-2 sliders per person is a good estimate.
I like to serve these sliders with kettle-cooked potato chips, kosher dill pickles, and extra Russian dressing on the side for dipping. They’re also delicious paired with classic deli sides, like potato salad or macaroni salad.
Want to sip a cocktail with your sliders? My friend Leah at The Gastronom suggests the Peach Aquavit Sour!
Variations and FAQ’s
- Can I use meat other than corned beef? You can make a variation of these sliders with pastrami or sliced turkey breast. If using deli turkey, I recommend buying a smoked or roasted variety. If you use one of these meats, you can also make these sliders in the style of a “Rachel” sandwich by swapping coleslaw (such as my Homemade Coleslaw recipe) for the sauerkraut. Be sure to use a creamy coleslaw and drain any excess liquid before adding it to the sliders.
- Can I make these sliders ahead? You can assemble Reuben Sliders up to 2 hours before baking, without the buttery topping. Cover the pan with foil and refrigerate until ready to bake. Remove the sliders from the fridge 20 minutes before baking to take the chill off. When ready to bake, make the butter sauce, and proceed with the recipe as written.
- How can I reheat leftovers? Technically, you can refrigerate leftover Reuben Sliders in an airtight container for 2-3 days. That said, we have never enjoyed them anywhere near as much reheated as when they’re fresh out of the oven. This slider variety is prone to sogginess.
To reheat, cover them with foil and bake at 350 degrees F for 10 minutes, until warmed through. Uncover and continue baking for just a couple of minutes to allow the tops of the rolls to get crispy again.
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Reuben Sliders
Ingredients
- 1 package King's Hawaiian Original Sweet Rolls or Savory Butter Rolls (12 count)
- 1/2 pound thinly-sliced corned beef (see note)
- 1/2 pound thinly-sliced Swiss cheese
- 6 tablespoons Russian dressing (see note)
- 1 cup well-drained sauerkraut (see note)
- 4 tablespoons unsalted butter , melted
- 1 teaspoon dried minced onion
- 1 teaspoon caraway seeds
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon poppy seeds
- pinch kosher salt , optional
Instructions
- Slice the package of rolls in half to create a layer of tops and bottoms. Place them on a baking sheet with the cut sides up and broil on high for 1-2 minutes, until lightly toasted. (Broiling times can vary. Watch the rolls closely! They can burn fast. The rack should be about 6 inches from the broiler element; usually, the second position down from the top).
- Preheat oven to 350 degrees F with the rack in the middle position. Lightly spray a 13×9 light-colored ceramic or glass baking dish with cooking spray (see note).
- Place the bottom half of the rolls in the baking dish and spread them with half (about 3 tablespoons) of the Russian dressing. Layer the ingredients in the following order: half of the Swiss cheese, all of the corned beef, the sauerkraut, and the remaining cheese.
- Spread the cut side of the top half of the rolls with the remaining Russian dressing and place them over the layered sliders.
- In a small bowl, combine melted butter, Worcestershire sauce, minced onion, caraway seeds, poppy seeds, and a pinch of kosher salt. (Salt is optional; choose to add it or omit based on the saltiness of your corned beef.) Brush the butter mixture over the tops and sides of the rolls, letting it drip down into the baking dish. Cover the pan with foil and let stand for 5 minutes.
- Bake, covered, for 20 minutes, until the cheese is melted. Uncover and continue baking for 5-8 minutes, until the tops of the rolls are toasted.
- Let the sliders stand for just a couple of minutes, slice, and serve hot with extra Russian dressing on the side for dipping.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
