Home » Appetizers & Snacks » Reuben Sliders

Reuben Sliders

This recipe for Reuben Sliders is a scrumptious way to make Reuben sandwiches for a crowd. These mini Reubens are overstuffed with corned beef, sauerkraut and gooey Swiss cheese. To serve, they’re generously slathered with homemade Thousand Island dressing turning meal time into a party any day of the week.

Reuben Sliders

Easy Reuben Sliders Recipe

As you know, classic Reuben sandwiches are typically made using rye bread. I love rye, but there was none available at my local bakery today. I quickly had to regroup my plans while browsing the grocery store. My family loves mini subs and sliders, so I went this route and chose a soft potato roll. How to make Reuben Sliders: (Scroll down for full printable recipe.)

  • Dressing – In a small bowl, whisk together the dressing ingredients. Cover tightly and chill thoroughly for several hours or overnight.
  • Prepare Pan – Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
  • Sauerkraut – Place the sauerkraut into a colander and rinse. Squeeze well removing excess moisture and pat dry. Set aside.
  • Assemble- Slice the slider rolls though the middle and lay the bottom piece on the pan. Cover with 1/2 of the cheese slices.
  • Top with corned beef slices and sauerkraut. Drizzle with 1/2 cup of dressing.
  • Cover with the remaining cheese slices and top piece of slider rolls.
  • Melted Butter – Mix together the melted butter and garlic salt brushing the tolls on all sides. Sprinkle the tops with poppy seeds.
  • Cover and Bake – Cover loosely with foil. Bake for 25 minutes then uncover. Bake uncovered for 5 minutes to allow the rolls to brown.
  • Serve immediately with additional dressing on the side.
Reuben Sliders

How to Make the Best Reuben Sliders Recipe

  • Ingredients you’ll need to make homemade Reuben Sliders: For the sliders you’ll need slider rolls, corned beef, sauerkraut, Swiss cheese, melted butter, garlic salt and poppy seeds.
  • To make the homemade Thousand Island dressing: Mayonnaise, chili sauce, ketchup, onion, pickle relish, garlic, seasoned salt, paprika, lemon pepper, prepared horseradish, hard boiled egg and worcestershire sauce.
  • Kitchen tools you’ll need: A sheet pan, bread knife, sharp knife and cutting board, measuring cups and spoons, medium bowl and whisk.
  • Use a really good quality corned beef for these sliders from your grocery store deli. You could also use leftover cooked corned beef to make them.
  • Make an effort to fully drain the sauerkraut to prevent the sliders from becoming soggy. You can also wrap it in a lint free kitchen towel and squeeze dry.
  • The fun part about these sliders is making your own Thousand Island-style dressing to drizzle on top.
  • As with any dressing, it really needs to be made in advance to give the flavors time to marry. You can make it up to one day in advance, place into a mason jar or airtight container and chill until serving the sliders. The recipe I include makes more than you’ll need for these sliders and can be halved, if you prefer.
  • You can use your favorite prepared thousand island dressing for a timesaver.
  • Store baked Reuben Sliders wrapped in foil chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave, in an air fryer or in the oven.
  • To reheat in the oven, cover with foil and bake in a preheat 350°F oven for 10 minutes or just until heated through.
Reuben Sliders

More Easy Sliders Recipes to Make

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Reuben Sliders

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Sandwich
Cuisine: American, Irish, Southern
Keyword: easy-reuben-sliders-recipe, reuben-sliders
Servings: 12 sliders
Calories: 408kcal
Author: Melissa Sperka

Ingredients

  • Dressing:
  • 3/4 cup mayonnaise
  • 1/3 cup chili sauce i.e. Heinz
  • 3 Tbsp ketchup
  • 2 Tbsp sweet onion finely minced
  • 1 1/2 Tbsp sweet pickle relish
  • 1 garlic clove mashed and finely minced
  • 1/2 tsp seasoned salt
  • 1/4 tsp prepared horseradish adjust to taste
  • 1/4 tsp smoked paprika
  • 1/4 tsp lemon pepper
  • 1 large hard boiled egg finely mashed and minced
  • 2 dashes Worcestershire sauce
  • Sliders:
  • 2 cups sauerkraut rinsed and drained well
  • 12 slider rolls sliced in half
  • 1 lb thinly sliced corned beef
  • 1/2 lb sliced Swiss cheese (about 20 slices)
  • 1 Tbsp melted butter
  • 1/4 tsp garlic salt
  • 1 tsp poppy seeds

Instructions

  • In a small bowl, whisk together the dressing ingredients. Transfer to an airtight container and chill thoroughly for several hours or overnight.
  • Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
  • Place the sauerkraut into a colander and rinse. Squeeze well removing excess moisture and pat dry. Set aside.
  • Assemble the rolls on the pan. Slice the slider rolls though the middle and lay the bottom piece on the pan. Cover with 1/2 of the cheese slices.
  • Top with corned beef slices and sauerkraut. Drizzle with 1/2 cup of dressing.
  • Cover with the remaining cheese slices and top piece of slider rolls.
  • Mix together the melted butter and garlic salt brushing the tolls on all sides. Sprinkle the tops with poppy seeds.
  • Cover loosely with foil. Bake for 25 minutes then uncover. Bake uncovered for 5 minutes to allow the rolls to brown.
  • Serve immediately with additional dressing on the side.

Notes

The dressing may be made up to 2 days in advance and may be halved, if desired.
If you enjoy sauerkraut, double the amount.

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 30g | Protein: 20g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1236mg | Potassium: 224mg | Fiber: 2g | Sugar: 8g | Vitamin A: 348IU | Vitamin C: 15mg | Calcium: 320mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!

14 Comments

  1. 5 stars
    Very tasty recipe! Only thing I changed is I don’t like rinsing my sauerkraut, other than that it was perfect! And beautiful photos by the way, thanks for sharing!

  2. 5 stars
    I would like to make these for a larger crowd for a party i’m having. how do you think they would hold up in a chafing dish over sternos? Also, I would really like to use rye bread for authenticity. Any suggestions?

    1. I think these would hold up over low heat, sure. However, switching the type of bread would change things, so you would have to test it out.

  3. I have made these a couple of times, I use the “everything but the bagel ” seasoning for the top of the rolls and it is delicious!

  4. I love Ruben sandwiches but do not like thousand Island dessing so I use a creamed horesradish sauce instead it makes an excellent sandwich if you like horesradish

    1. You know, I love horseradish cream with roast beef and prime rib so I can totally see how that would be delicious on a Reuben, as well. Sounds great!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating