Reuben Sliders

Who doesn’t love a good Reuben sandwich? Corned beef, tangy sauerkraut and melted Swiss cheese make the perfect combo. There are lots of ways to make a Reuben, and the latest spin is this recipe for oven-baked Reuben sliders. All the classic Reuben ingredients are sandwiched inside soft Hawaiian rolls and served up as a dozen small sliders. This is a fantastic dish to make for Super Bowl parties or with homemade corned beef for St. Patrick’s Day.

The tops of the assembled Reuben sliders with Hawaiian rolls are brushed with a mixture of melted butter, spices and caraway seeds. The flavors soak into the sandwiches as they bake, and the sauce keeps them extra-moist.

Reuben Slider Ingredients

• Deli corned beef: No need to wait for leftovers from your next corned beef dinner; pick up thin-sliced corned beef from your deli counter to make these Reuben slider sandwiches.
• King’s Hawaiian sweet rolls: Hawaiian rolls are the base for so many of our favorite slider recipes. Their light sweetness complements the savory Reuben fillings.
• Swiss cheese: You can either use sliced Swiss on the sliders or a sprinkle of grated Swiss cheese. For the best melting, skip the bagged stuff and grate your own cheese.
• Sauerkraut: This condiment is made of fermented cabbage and salt. It adds a pungent, tangy flavor to the sandwich and other Reuben-inspired recipes. Keep things simple with canned sauerkraut, or try our recipe for homemade sauerkraut.
• Russian dressing: Creamy and pink-hued Russian dressing is made with mayonnaise, chili sauce, horseradish and paprika. You can also use Thousand Island dressing on the sliders, though it’s milder in flavor.
• Melted butter: Perhaps the best part of this Reuben slider recipe is the buttery sauce. Melted butter mixed with seasonings, brushed onto the sandwiches before baking, makes the sliders extra-moist and flavorful.
• Seasonings: With so much flavor in the corned beef, cheese and sauerkraut, I keep the spices in the butter simple: some salt, black pepper and onion powder.
• Caraway seeds: Reubens are traditionally served on rye or marble bread. To add some rye flavor to the Reuben sliders with Hawaiian rolls, add caraway seeds to the butter sauce brushed on top.
• Nonstick spray: Coat the baking dish with nonstick spray so the sliders will be easy to serve after baking.

Directions

Step 1: Spread the roll bottoms with the dressing

Preheat the oven to 350°F. Spray the bottom and sides of a 13×9-inch baking dish with nonstick spray. Slice the sweet rolls in half horizontally, then arrange the 12 bottom halves in the dish.

Spread the Russian dressing onto the bottom rolls.

Editor’s Tip: Eyeball about 1 teaspoon of Russian dressing per roll.

Step 2: Add the cheese and corned beef

Use about half the sliced or shredded Swiss cheese, and layer it on top of the dressing. Then, add a layer of the sliced corned beef.

Editor’s Tip: As you place the corned beef on the rolls, fold and twist each slice to add height to the filling.

Step 3: Add the rest of the filling ingredients

Top the corned beef with sauerkraut. Add a layer of the remaining Swiss cheese, covering the sauerkraut. Finally, place the sweet roll tops.

Editor’s Tip: Gauge about 1 tablespoon of sauerkraut per roll.

Step 4: Make the butter sauce

In a small bowl, whisk together the melted butter, caraway seeds, onion powder, salt and black pepper. Brush or spoon this butter mixture over the tops of the sliders. Cover the baking dish with a piece of foil.

Editor’s Tip: Spray the underside of the foil with nonstick spray before you cover the baking dish to prevent sticking.

Step 5: Bake the sliders

Place the covered dish in the oven and bake the sliders for 25 to 30 minutes, until the cheese is melted and the sandwiches are hot. Remove the foil and bake the sliders for two minutes longer to lightly toast the tops. Serve the sliders while they’re warm.

Reuben Slider Variations

• Add some horseradish: If the hint of horseradish in the Russian dressing isn’t enough for you, add a 1/4 teaspoon or so of jarred horseradish to each slider.
• Include a little mustard: For those who love mustard on their Reubens, stir a tablespoon of yellow or Dijon mustard into the butter sauce so every slider will get some of the flavor.
• Use home-cooked corned beef: Use your own leftover corned beef to make the sliders. Slice the meat as thinly as possible, or pull the cooked corned beef into shreds.

How to Store Reuben Sliders

Once the Reuben sliders are cool, cover the pan tightly with food wrap or transfer them to a tightly sealed food storage container. Store the sliders in the refrigerator.

How long do Reuben sliders last?

When the Reuben sliders are kept tightly covered and refrigerated, they’ll last up to four days.

How should you reheat Reuben sliders?

The best way to reheat Reuben slider sandwiches is in the oven so they heat through without getting soggy. Place the sliders in an ovenproof dish and cover it with foil. Reheat them in a 350° oven for 10 to 15 minutes until they’re hot.

You can also reheat the sandwiches in an air fryer. Wrap them in foil and place them in the air-fryer tray. Warm them up on the reheat setting, checking them after a few minutes.

Reuben Slider Tips

What other types of rolls can you use for sliders?

If King’s Hawaiian rolls aren’t available for the Reuben slider recipe, you can use brioche slider rolls, which also have a light sweetness. Another option is to pick up a package of soft dinner rolls, fresh-baked dinner rolls or small slider-sized pretzel rolls.

What can you serve with Reuben sliders?

Set the Reuben sliders with Hawaiian rolls out as an appetizer, perhaps with a dipping sauce like extra Russian dressing or a horseradish mustard dip. Reuben sliders are very tasty alongside other game-day snacks like deviled potatoes, spinach artichoke dip and bacon-wrapped jalapeno poppers. Or, serve the sliders for dinner with sides like homemade Tater Tots or red potato salad. If you’re making the sliders as part of a St. Patrick’s Day celebration, pair them with colcannon or beer cheese potato soup.