Reuben Sliders Recipe

Reuben Slider on a white plate with a dipping sauce and another reuben slider in the back with some green parsley in the back.

Reuben Sliders capture the taste of a Reuben Sandwich with sauerkraut, corned beef, and Russian Dressing in a buttery dinner roll appetizer-sized sandwich.

Course Appetizers

Cuisine American

Keyword Mini Reuben Sandwiches, New York Reuben Sliders, Reuben Sliders

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 255kcal

Author Michele @ Flavor Mosaic

Ingredients

14 ounces sauerkraut
2 tablespoons Russian dressing (or Thousand Island, plus more for dipping)
1/2 teaspoon caraway seeds (optional)
12 Hawaiian dinner rolls
8 slices Swiss cheese
1/2 pound deli corned beef (thinly sliced)
1/2 cup unsalted butter (melted)
1-1/2 teaspoons dried onion soup mix
1/2 teaspoon poppy seeds

Garnish (Optional)

Fresh chopped parsley for garnish (optional)

Instructions

Preheat the oven to 350°F. Drain the sauerkraut well and squeeze it dry with a clean kitchen towel or paper towels. (NOTE: you want to get as much liquid out of the sauerkraut as possible.)
Place the sauerkraut in a medium-sized bowl and mix it with the Russian dressing and caraway seeds if using, and then set aside.
Cut the Hawaiian dinner rolls in half so you have tops and bottoms. Place the bottom portion of the rolls, cut side up, into an 11x7 baking dish.
Add 4 slices of the swiss cheese on top of the rolls. Add the corned beef, followed by the sauerkraut mixture. Add another 4 slices of cheese on top. Add the tops of the rolls on top of the filling.
In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds. Brush the butter mixture on top of the rolls, use it all!
Cover with nonstick foil or spray foil with cooking spray. Cover the baking dish with the foil and bake for 25 minutes.
Take the foil off and bake an additional 5 minutes until toasted and browned.
Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.

Video

Notes

Drain Well. You want to be sure to drain as much liquid as possible out of the sauerkraut before starting the recipe. Otherwise, you may end up with soggy sliders.
Foil. Don't skip the step that covers the sliders with foil. This is important because if you don't use foil, the tops will get overdone and get too brown or will burn. Covering with foil and then removing it for the last 5 minutes will get that nice light golden brown color on your sliders.
Have Fun With Substitutions. Substitute the corned beef with pastrami for a fun twist, or do a mix of corned beef and pastrami! You can also use leftover corned beef from your St. Patrick’s day meal, shredded or thinly sliced works great! See Recipe Variations below for all the ideas.
Store. Keeps in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.

Nutrition