Description
These Reuben Sliders are a delicious, bite-sized twist on the classic Reuben sandwich. Featuring layers of tender corned beef, melted Swiss cheese, tangy sauerkraut, and flavorful Thousand Island dressing, all nestled inside soft dinner rolls and baked to golden perfection with a buttery, spiced topping. Perfect for parties or a tasty snack.
Ingredients
Scale
Rolls and Fillings
- 12 dinner rolls
- 8 ounces corned beef (ready to eat and thinly sliced from the deli)
- 8 ounces Swiss cheese slices
- 3/4 cup Thousand Island or Russian dressing (divided)
- 1 (14-oz) container sauerkraut (drained and patted dry very well, about 1 cup once dry)
Topping
- 6 tablespoons butter (melted)
- 2 teaspoons Dijon mustard
- 1 teaspoon dried minced onion
- 1/4 teaspoon garlic powder
- 3/4 teaspoon caraway seeds (divided, optional)
- 1/4 teaspoon poppy seeds
- 1/8 teaspoon salt
Instructions
- Prep: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick cooking spray to prevent sticking during baking.
- Prepare rolls: Slice each of the dinner rolls in half horizontally. Arrange the bottom halves flat in the prepared baking dish. Spread 2 to 3 tablespoons of Thousand Island or Russian dressing evenly over the bottom halves to add moisture and flavor.
- Add filling: Place half of the Swiss cheese slices evenly over the dressing-covered bottom rolls. Layer the deli-sliced corned beef on top of the cheese. In a bowl, combine the well-drained sauerkraut with 1/3 cup of the dressing and 1/2 teaspoon of caraway seeds (if using), then spread this mixture evenly over the corned beef. Finish this layer by adding the remaining Swiss cheese slices on top of the sauerkraut.
- Add top of rolls: Spread the remaining dressing on the cut sides of the top halves of the rolls. Then place the top halves over the cheese layer to complete each slider.
- Topping: In a small bowl, whisk together the melted butter, Dijon mustard, dried minced onion, garlic powder, the remaining 1/4 teaspoon of caraway seeds (if using), poppy seeds, and salt. Brush this flavorful butter mixture evenly over the tops of the assembled rolls to create a savory crust when baked.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 5 minutes or until the tops of the rolls are golden brown and the cheese inside is melted. Remove from oven, cut into individual sliders, and serve warm. Optional: serve with extra dressing for dipping.
Notes
- Make sure to drain and pat the sauerkraut dry thoroughly to avoid soggy sliders.
- Caraway seeds are optional but add an authentic Reuben flavor.
- These sliders can be assembled ahead of time and refrigerated before baking—add a few extra minutes to baking time if baking straight from the fridge.
- Use fresh butter for the topping mixture to ensure a rich flavor and golden crust.
- Serve immediately for best texture; leftovers can be reheated covered in the oven to retain moisture.
