If you love a good Reuben sandwich but don’t want the hassle of assembling individual ones, these Reuben Sliders are the perfect solution! They’re great for game day, St. Patrick’s Day, or an easy weeknight dinner.
Juicy corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing are layered onto soft rolls and brushed with a buttery, savory topping before being baked to golden perfection.
Why you’ll love this recipe
- Big Reuben flavor, minimal effort – These sliders give you all the flavors of a classic Reuben with way less effort than grilling individual sandwiches.
- Perfect for a crowd – Whether for a party, family dinner, or potluck, these bake-all-at-once sliders make serving a breeze.
- Irresistible buttery topping – The Dijon-spiced, onion-studded butter topping soaks into the rolls, making every bite extra flavorful.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Dinner rolls – Use soft, pull-apart rolls like Hawaiian or potato rolls. Brioche works, too!
- Corned beef – Pre-sliced deli corned beef makes prep easy. Pastrami is a great alternative.
- Swiss cheese – The classic choice, but provolone or gouda work if you prefer a different melt.
- Sauerkraut – Make sure to drain and pat it dry so your sliders don’t get soggy.
- Thousand Island Dressing – You can use Russian dressing instead for a more traditional Reuben flavor.
- Caraway seeds (not pictured) – Optional, but they add a distinct rye bread flavor.
Variations
- Turkey Reuben Sliders – Swap corned beef for turkey and use honey mustard instead of Thousand Island.
- Spicy Reubens – Add a little horseradish sauce to the dressing or sprinkle red pepper flakes into the butter topping.
Step-by-step overview
1. Prep the rolls:
Spread 2-3 tablespoons of dressing over the bottom halves.
2. Assemble the layers:
3. Add the top:
4. Bake:
Let cool for 5 minutes, then cut into individual sliders and serve warm.
Tips for success
- Dry the sauerkraut well – Excess moisture can make the sliders soggy. Pat it dry with paper towels before adding.
- Use a serrated knife – Cutting through melted cheese and soft rolls is easier with a sharp serrated knife.
- Cover while baking – The foil traps steam, helping the sliders heat through without drying out. Removing it at the end lets the tops crisp up.
- Make them extra crispy – If you want extra toasty tops, broil for 1-2 minutes after baking.
Helpful hints
Troubleshooting & storage questions
Make sure to drain and dry the sauerkraut well before adding it. Also, don’t skip covering the dish with foil while baking – this helps the cheese melt without making the bread soggy.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes or in the air fryer for a few minutes to crisp up the rolls.
Yes! Assemble, but do not bake. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 350°F for about 30 minutes, covered with foil.
Serving tips
For the best texture and flavor, serve the sliders warm, right out of the oven while the cheese is gooey. These pair perfectly with a side of potato chips, fries, or a crisp green salad. You can also serve them with extra Thousand Island or Russian dressing for dipping!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Reuben Sliders
Ingredients
- 12 dinner rolls
- 8 ounces corned beef (ready to eat and thinly sliced from the deli)
- 8 ounces Swiss cheese slices
- ¾ cup Thousand Island or Russian dressing divided
- 1 (14-oz) container sauerkraut drained and patted dry very well (about 1 cup once dry)
- 6 tablespoons butter melted
- 2 teaspoons Dijon mustard
- 1 teaspoon dried minced onion
- ¼ teaspoon garlic powder
- ¾ teaspoon caraway seeds divided (optional)
- ¼ teaspoon poppy seeds
- ⅛ teaspoon salt
Instructions
- Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- Prepare rolls: Slice the rolls in half horizontally and place the bottom halves in the baking dish. Spread 2-3 tablespoons of the dressing evenly over the bottom halves of the rolls.12 dinner rolls
- Add filling: Add half of the Swiss cheese slices on top of the dressing. Layer the corned beef evenly over the cheese. Combined the drained sauerkraut with ⅓ cup dressing and ½ teaspoon caraway seeds (if using). Spread evenly over the corned beef. Top the sauerkraut with the remaining Swiss cheese slices.8 ounces corned beef, 8 ounces Swiss cheese slices, 1 (14-oz) container sauerkraut
- Add top of rolls: Spread the remaining dressing on the cut side of the top halves of the rolls and place them over the cheese layer.
- Topping: In a small bowl, whisk together melted butter, Dijon mustard, dried minced onion, garlic powder, remaining ¼ teaspoon caraway seeds (if using), poppy seeds and salt. Brush the butter mixture evenly over the tops of the rolls.6 tablespoons butter, 2 teaspoons Dijon mustard, 1 teaspoon dried minced onion, ¼ teaspoon garlic powder, ¼ teaspoon poppy seeds, ⅛ teaspoon salt
- Bake: Cover the dish with foil and bake for 20 minutes. (Photo) Remove the foil and bake for an additional 5 minutes or until the tops are golden brown and the cheese is melted. Cut into individual sliders and serve warm with extra dressing for dipping if desired.
Notes
Corned beef – Deli-sliced for easy prep; swap with pastrami if preferred.
Swiss cheese – Classic choice, but provolone or gouda also melt well.
Sauerkraut – Drain and pat dry to prevent soggy sliders.
Dressing – Use Thousand Island or Russian for a traditional flavor.
Caraway seeds – Optional but add a rye bread flavor. Tips: Dry sauerkraut well to avoid soggy sliders. Use a serrated knife for easy cutting. Bake covered first to keep them soft, then uncover to crisp up. Broil for 1-2 minutes for extra toasty tops. Storage: Refrigerate in an airtight container for up to 3 days. Reheat at 350°F for 10 minutes or in the air fryer to crisp. Freezing: Assemble but don’t bake. Wrap tightly and freeze for up to 2 months. Bake from frozen at 350°F for 30 minutes, covered with foil.
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