Reuben Sliders
These Reuben sliders are packed with melty Swiss, tangy sauerkraut, and corned beef—perfect for parties or an easy dinner!
Servings: 12 sliders
Calories: 348kcal
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 9x13-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. 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
Dinner rolls – Soft, pull-apart rolls like Hawaiian or brioche work best.
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.
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.
Nutrition
Serving: 1slider | Calories: 348kcal | Carbohydrates: 24g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 938mg | Potassium: 204mg | Fiber: 3g | Sugar: 4g | Vitamin A: 372IU | Vitamin C: 10mg | Calcium: 263mg | Iron: 3mg