Why You’ll Love This Recipe
These sliders pack all the bold, savory flavors of a traditional Reuben into a fun, shareable format. The combination of salty corned beef, tangy sauerkraut, and gooey melted Swiss cheese creates a perfectly balanced bite every time.
They’re also incredibly easy to prepare. Using slider rolls allows you to assemble everything in one pan and bake until warm and melty. Minimal prep and maximum flavor make this a go-to recipe for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
slider rolls
sliced corned beef
sauerkraut, drained and squeezed dry
Swiss cheese slices
Thousand Island dressing
unsalted butter, melted
Dijon mustard
garlic powder
caraway seeds (optional)
Directions
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
- Slice the slider rolls in half horizontally without separating the individual rolls. Place the bottom half into the prepared baking dish.
- Spread a layer of Thousand Island dressing over the bottom half of the rolls.
- Layer sliced corned beef evenly over the rolls.
- Spread the drained sauerkraut over the corned beef.
- Add Swiss cheese slices evenly across the top.
- Place the top half of the rolls over the filling.
- In a small bowl, mix melted butter, Dijon mustard, and garlic powder. Brush this mixture evenly over the tops of the rolls. Sprinkle with caraway seeds if desired.
- Cover loosely with foil and bake for 15 minutes.
- Remove the foil and bake an additional 5–10 minutes, or until the tops are golden brown and the cheese is fully melted.
- Let cool slightly, then slice into individual sliders and serve warm.
Servings and timing
Servings: 12 sliders
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes
Variations
Substitute pastrami for corned beef for a slightly different flavor profile.
Use rye slider rolls to more closely mimic the traditional sandwich.
Swap Thousand Island dressing with Russian dressing if preferred.
Add a thin layer of coleslaw for extra crunch and tang.
For a crispier finish, toast the bottoms of the rolls lightly before assembling.
Storage/Reheating
Store leftover sliders in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 325°F (165°C) oven for about 10–15 minutes until warmed through. Cover loosely with foil to prevent over-browning.
Freezing is possible, though the texture of the sauerkraut may soften slightly once thawed. Wrap tightly and freeze for up to 1 month, then thaw in the refrigerator before reheating.
FAQs
Can I make these ahead of time?
Yes, assemble the sliders, cover tightly, and refrigerate for several hours before baking.
How do I prevent soggy sliders?
Make sure to thoroughly drain and squeeze the sauerkraut to remove excess moisture.
Can I use a different cheese?
Yes, provolone or mozzarella can work, but Swiss cheese provides the classic flavor.
What’s the difference between Thousand Island and Russian dressing?
Both are creamy and tangy, but Russian dressing is typically spicier and less sweet.
Can I make these without sauerkraut?
Yes, though it will change the flavor profile. You could substitute coleslaw for a milder option.
How do I know when they’re done?
The cheese should be melted and the tops golden brown.
Can I serve these cold?
They are best served warm, but can be enjoyed at room temperature.
Are these good for parties?
Absolutely. Their small size makes them ideal for gatherings and potlucks.
Can I double the recipe?
Yes, simply use a larger baking dish or two pans.
What sides go well with Reuben sliders?
Potato chips, pickles, coleslaw, or a simple green salad pair nicely.
Conclusion
Reuben Sliders bring together the bold flavors of a deli classic in a convenient, crowd-friendly form. With layers of savory corned beef, tangy sauerkraut, and melted Swiss cheese, these baked sliders are easy to prepare and even easier to enjoy. Perfect for entertaining or casual family meals, they’re sure to disappear quickly from the table.
PrintReuben Sliders
Reuben Sliders are warm, melty mini sandwiches layered with corned beef, sauerkraut, Swiss cheese, and creamy dressing, baked until golden and bubbly. Perfect for parties or easy dinners, they deliver all the classic deli flavors in a shareable format.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 sliders
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 12 slider rolls
- 1 pound sliced corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 6 slices Swiss cheese
- 1/2 cup Thousand Island dressing
- 3 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon caraway seeds (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- Slice slider rolls in half horizontally without separating individual rolls. Place bottom half in prepared dish.
- Spread Thousand Island dressing evenly over the bottom half.
- Layer sliced corned beef evenly over the rolls.
- Spread drained sauerkraut over the corned beef.
- Place Swiss cheese slices evenly across the top.
- Set the top half of the rolls over the filling.
- Mix melted butter, Dijon mustard, and garlic powder. Brush mixture over the tops of the rolls and sprinkle with caraway seeds if using.
- Cover loosely with foil and bake for 15 minutes.
- Remove foil and bake an additional 5–10 minutes until golden brown and cheese is melted.
- Cool slightly, slice into individual sliders, and serve warm.
Notes
- Drain sauerkraut thoroughly to prevent soggy sliders.
- Pastrami can be substituted for corned beef.
- Rye slider rolls add a more traditional flavor.
- Store leftovers refrigerated for up to 3 days and reheat in a 325°F oven.
- Sliders can be assembled ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 slider
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 45 mg
