Reuben Sliders (+Video)
A classic sandwich takes a spin into these Reuben Sliders. All your favorite reuben flavors baked into smaller handheld portions with a scrumptious glaze!
YOUR FAVORITE SANDWICH IN HANDHELD FORM
Reuben sandwiches are a huge family favorite. They are so filling and delicious and the combination of flavors is perfection! These Reuben Sliders takes those same great flavors but make them handheld and also adds the most amazing glazed topping! These are great as an appetizer or a main dish, depending on how you want to eat them. This has quickly become my new favorite way to eat Reubens. I love switching things up and this Reuben Slider recipe is a fun new twist on a classic!
FREQUENTLY ASKED QUESTIONS:
No you don’t, any slider buns will work for this recipe. We just like the sweetness of the Hawaiian Rolls with this recipe.
Sauerkraut contains a lot of liquid and simply draining it will not eliminate all that liquid. So we squeeze it in paper towels to make sure that it is as dry as possible so it doesn’t make the sliders soggy.
No, you can also use Thousand Island Dressing for this recipe. They are interchangeable depending on your flavor preference.
Again no, this gives the flavor of a regular Reuben sandwich that is why we do use them in the recipe, but if you are not a fan of caraway then you can absolutely leave them out.
If you don’t like corned beef or simply want a different substitute you can absolutely use pastrami! Or you can do a mixture of pastrami and corned beef.
These can be stored in an airtight container in the refrigerator where they will keep for up to 3 days. These can also be frozen, place in a freezer container and they will keep for up to 3 months. To defrost, place in the refrigerator overnight and then on the countertop to come to room temperature.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sauerkraut
- Russian or Thousand Island dressing
- caraway seeds, optional
- Hawaiian rolls
- swiss cheese
- deli corned beef
- unsalted butter
- dried onion soup mix
- poppy seeds
- parsley for garnish, optional
HOW TO MAKE REUBEN SLIDERS:
Preheat the oven to 350°F. Drain the sauerkraut well and squeeze it dry with a clean kitchen towel or paper towels, 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, set aside.
Cut the Hawaiian rolls in half so you have tops and bottoms. Place the bottom portion of the rolls, cut side up, into an 11×7 baking dish.
Add 4 slices of the swiss cheese on top of the rolls.
Add the corned beef.
Next add the sauerkraut mixture.
Lastly 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 for an additional 5 minutes until toasted and browned.
Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.
CRAVING MORE RECIPES?
- Quick Sauerkraut
- Italian Grinder Sliders
- Monte Cristo Sliders
- Big Mac Sliders
- French Dip Sliders
- Reuben Dip
- Reuben Egg Rolls
- Meatball Sliders
- Baked Reuben Casserole
- French Dip Sliders
- Kentucky Hot Brown Sliders
Reuben Sliders (+Video)
Ingredients
- 14 ounces canned sauerkraut
- 2 tablespoons Russian or Thousand Island dressing, plus more for dipping
- ½ teaspoon caraway seeds optional
- 12 Hawaiian rolls
- 8 slices Swiss cheese
- ½ pound deli corned beef thinly sliced
- ½ cup unsalted butter melted
- 1 ½ tablespoons dried onion soup mix
- ½ teaspoon poppy seeds
- 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, 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, set aside.
- Cut the Hawaiian rolls in half so you have tops and bottoms. Place the bottom portion of the rolls, cut side up, into an 11×7-inch baking dish.
- Add 4 slices of the swiss cheese on top of the rolls.
- Layer the corned beef on top of the cheese.
- Next, layer the sauerkraut mixture.
- Lastly 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 for an additional 5 minutes until toasted and browned (this part not shown in recipe video).
- Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.
Video
Notes
- You can use any slider buns that you’d like.
- The caraway seeds are optional.
- If all you have is a 9×13-inch dish, that is fine.
- These can be frozen, see my tips above.
- Russian or Thousand Island dressing can be used.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
We really loved these! I made half with the onion topping and half without because we have some onion haters in the family LOL They were absolutely delicious!
Made these for a work potluck – they turned out so good!! I wasn’t sure how everyone would feel about Reubens but they were a hit!!
Reuben Sliders are wonderful, made them everyone loved them