Reuben Sliders

Servings: servings (12 sliders total)

Calories: 797cal

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

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.

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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.

Course: Appetizer, Dinner

Cuisine: American

Prep Time10

Cook Time20

Total Time30