Reuben Sliders

Game day or any day, these easy Reuben Sliders are sure to be a hit! Packed with corned beef, Swiss cheese, sauerkraut, and Russian dressing, this fun twist on the classic sandwich is great for casual entertaining.

Prep Time20

Cook Time28

Total Time48

Course: Lunch, Main Course

Cuisine: American

Keyword: corned beef, king's hawaiian rolls, reuben sliders, russian dressing, swiss cheese

Servings: servings (2 sliders)

Author: Amanda Biddle

Ingredients

1 package King's Hawaiian Original Sweet Rolls or Savory Butter Rolls (12 count)
½ pound thinly-sliced corned beef (see note)
½ 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
½ teaspoon Worcestershire sauce
½ 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 13x9 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

Corned Beef: Homemade corned beef brisket or deli corned beef can be used to make these sliders. We prefer them with homemade. For best results, slice the cooked brisket cold. Gently warm the slices in a covered pan on the stove with a couple of tablespoons of water or reserved cooking liquid. Pat the slices dry before adding them to the sliders.

Sauerkraut: Gently squeeze the sauerkraut to remove excess brine. You'll be surprised by how much liquid comes out! Poorly drained sauerkraut will make the sliders soggy.

Russian Dressing: My homemade Russian Dressing recipe is linked above. For the best flavor, make it the day before assembling the sliders. If using store-bought, I recommend Ken's Steakhouse Russian Dressing.

If your baking dish has a dark interior, reduce oven temperature to 325 degrees F. I've tested this recipe in multiple baking dishes, and darker interiors can cause the bottoms of the sliders to brown too much when baked.

See the FAQ's in the article above for variations/substitutions and prep-ahead instructions.

Nutrition

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