Reuben sliders are piled with corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing all sandwiched between handheld slider buns.
Why this recipe works
Reuben sliders are basically miniature versions of a good ole Reuben sandwich. The main difference is the type of bread you use and the fact that they are much smaller, of course. Simply assemble and bake. You can even make them ahead of time if you’re serving them for a party!
These Reuben sliders are one of the best ways (in our opinion) to use up leftover corned beef, as it’s already on a lot of people’s menus with St. Patrick’s Day right around the corner. Though, you can just as easily make them with deli corned beef for a quicker alternative. Let’s get right into it.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CORNED BEEF – We bought a 2.5-pound corned beef and cooked it in the instant pot. These reuben sliders are one of my favorite ways to use leftover instant pot corned beef or crockpot corned beef. When done, the cooked meat weighed 1.25 pounds. You can also use deli corned beef, either pre-sliced or whole that you can cut at home if you don’t feel like cooking up a corned beef yourself.
SAUERKRAUT – Squeeze excess moisture out of the sauerkraut by either using cheesecloth or pressing it through a fine mesh sieve. You want the kraut to be fairly dry so your sliders don’t get soggy.
CHEESE – We used Swiss cheese slices but you can use shredded Swiss or even mozzarella if preferred.
BUNS – Regular slider buns, Hawaiian rolls, and even pretzel rolls are all great here. Use whichever you like more!
DRESSING – We opted for Thousand Island dressing as the sauce for these sliders, but you can just as easily swap it for Russian, Horseradish, or mustard sauce.
TOPPINGS – If you want to add extra pizazz to your sliders, pickles are great for a little crunch and twang. Some people enjoy coleslaw or pickle relish as well, it’s all up to you if you want to incorporate any additional toppings!
How to Make Reuben Sliders
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F. Spray a 13×9 inch baking pan with non-stick cooking spray.
- Cut corned beef into small pieces or shred the meat.
NOTE – in our step photos you will see that the pieces are sliced and not cut small. This made our sandwiches a little harder to handle, hence our suggestion to cut or shred the meat. - Cut buns in half if they aren’t already and place bottoms of buns on the baking pan.
- Layer meat, sauerkraut, and Swiss cheese over the buns.
- Top cheese with Thousand Island dressing.
- Add top buns and brush bun tops with melted butter then sprinkle with Everything Bagel seasoning.
- Bake uncovered for 20 minutes.
Frequently Asked Questions & Expert Tips
I would suggest making them a few hours (or up to a day) before you plan on serving if you need to make them in advance. Be sure to squeeze as much excess moisture out of the sauerkraut before assembling. Removing excess moisture is essential for avoiding soggy sliders. I would also recommend holding off on the Thousand Island dressing so that it doesn’t soak into the buns as they sit. Cover with plastic wrap and store in the fridge until ready to bake. When ready, add the Thousand Island Dressing, brush the top of the buns with melted butter, and sprinkle with seasoning just before baking.
Store leftover sliders in an air-tight container kept in the refrigerator for up to 3 days. To reheat, place the sliders on a baking sheet or in a baking pan and cover with aluminum foil. Bake in a 325F oven for around 10 minutes or until warmed through. I typically like to reheat mine in the air fryer using the reheat function.
Serving Suggestions
Serve your Reuben sliders brushed with melted butter and sprinkled with everything bagel seasoning (or poppy seeds). These are naturally really popular around St. Patrick’s Day, especially for parties. But we’ve made them for game nights and weekday dinners as well because everyone loves them so much
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Reuben Sliders
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2.5 pounds corned beef cooked. about 1.25 lbs already cooked or deli corned beef
- 12 slider buns
- 14 ounces sauerkraut drained of excess liquid
- 9 slices Swiss cheese
- ¾ cup Thousand Island dressing
- 1 Tablespoon butter melted
- 1 ½ Tablespoons Everything Bagel Seasoning or poppy seeds
Things You’ll Need
- 13×9 baking pan or 11×7 pan
Before You Begin
- Squeeze excess moisture out of the sauerkraut by either using cheesecloth or pressing it through a fine mesh sieve. You want the kraut to be fairly dry so your sliders don’t get soggy.
- We bought a 2.5-pound corned beef and cooked it in the instant pot. These reuben sliders are one of my favorite ways to use leftover instant pot corned beef or crockpot corned beef. When done, the cooked meat weighed 1.25 pounds. You can also use deli corned beef, either pre-sliced or whole that you can cut at home if you don’t feel like cooking up a corned beef yourself.
- You can use regular slider buns, Hawaiian rolls, or mini pretzel buns here.
Instructions
- Preheat oven to 350 F. Spray baking pan with non-stick cooking spray.
- Cut corned beef into small pieces or shred the meat.NOTE: in our step photos you will see that the pieces are sliced and not cut small. This made our sandwiches a little harder to handle, hence our suggestion to cut or shred the meat.2.5 pounds corned beef
- Cut buns in half if they aren’t already and place bottoms of buns on the baking pan.12 slider buns
- Layer meat, sauerkraut, and Swiss cheese over the buns.14 ounces sauerkraut, 9 slices Swiss cheese
- Top cheese with Thousand Island dressing.3/4 cup Thousand Island dressing
- Add top buns and brush bun tops with melted butter then sprinkle with Everything Bagel seasoning.1 Tablespoon butter, 1 1/2 Tablespoons Everything Bagel Seasoning
- Bake uncovered for 20 minutes.
Expert Tips & FAQs
- Store leftover sliders in an air-tight container kept in the refrigerator for up to 3 days. To reheat, place the sliders on a baking sheet or in a baking pan and cover with aluminum foil. Bake in a 325F oven for around 10 minutes or until warmed through. I typically like to reheat mine in the air fryer using the reheat function.
- MAKE AHEAD – I would suggest making them a few hours (or up to a day) before you plan on serving if you need to make them in advance. Be sure to squeeze as much excess moisture out of the sauerkraut before assembling. Removing excess moisture is essential for avoiding soggy sliders. I would also recommend holding off on the Thousand Island dressing so that it doesn’t soak into the buns as they sit. Cover with plastic wrap and store in the fridge until ready to bake. When ready, add the Thousand Island Dressing, brush the top of the buns with melted butter, and sprinkle with seasoning just before baking.
Nutrition
Chef Antoine Davis
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Ole says
This has absolutely nothing to do with a Rueben Sandiwch!!!
The definition of a “Rueben Sandwich”, is that it is between to slices of “Ryebread”, NOT “Burgerbuns”