Description
These Reuben Sliders are a delightful twist on the classic Reuben sandwich, featuring layers of corned beef, Swiss cheese, sauerkraut, and tangy Thousand Island dressing on soft dinner rolls. Baked to golden perfection with a flavorful butter topping, they make a perfect appetizer or party snack that’s easy to prepare and sure to impress.
Ingredients
Scale
Sliders
- 12 dinner rolls
- 8 ounces corned beef (ready to eat and thinly sliced from the deli)
- 8 ounces Swiss cheese slices
- 3/4 cup Thousand Island or Russian dressing (divided)
- 1 (14-oz) container sauerkraut (drained and patted dry very well, about 1 cup once dry)
Topping Mixture
- 6 tablespoons butter (melted)
- 2 teaspoons Dijon mustard
- 1 teaspoon dried minced onion
- 1/4 teaspoon garlic powder
- 3/4 teaspoon caraway seeds (divided, optional)
- 1/4 teaspoon poppy seeds
- 1/8 teaspoon salt
Instructions
- Prep: Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick cooking spray to prevent sticking and prepare for assembling the sliders.
- Prepare rolls: Slice the dinner rolls in half horizontally. Lay the bottom halves evenly in the prepared baking dish. Spread 2 to 3 tablespoons of Thousand Island or Russian dressing evenly over the bottom halves to add moisture and flavor.
- Add filling: Place half of the Swiss cheese slices evenly over the dressed bottom rolls. Layer the thinly sliced corned beef evenly on top of the cheese. In a separate bowl, mix the drained and dried sauerkraut with 1/3 cup of the dressing and 1/2 teaspoon of caraway seeds if using, then spread this mixture evenly over the corned beef. Finish this layer by adding the remaining Swiss cheese slices on top of the sauerkraut.
- Add top of rolls: Spread the remaining dressing on the cut side of the top halves of the dinner rolls. Place these top halves over the cheese layer, forming assembled sliders ready for baking.
- Topping: In a small bowl, whisk together melted butter, Dijon mustard, dried minced onion, garlic powder, remaining 1/4 teaspoon caraway seeds (optional), poppy seeds, and salt. Brush this flavorful butter mixture evenly over the tops of the rolls to create a tasty, golden crust once baked.
- Bake: Cover the baking dish with foil to keep moisture in and bake for 20 minutes. Remove the foil and continue baking for an additional 5 minutes, or until the tops are golden brown and the cheese is fully melted. Once done, cut into individual sliders and serve warm. Optionally, serve with extra dressing for dipping.
Notes
- Make sure to drain and pat the sauerkraut very dry to prevent the sliders from becoming soggy.
- Caraway seeds are optional but add an authentic Reuben flavor; omit if you prefer a milder taste.
- For a crispier top, you can broil the sliders for 2-3 minutes after baking, watching closely to avoid burning.
- These sliders can be assembled a few hours ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Use quality deli-sliced corned beef for the best flavor and texture.
