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Reuben Sliders

Reuben Sliders

Course Sandwich
Cuisine American, Irish
Keyword reuben-sliders
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 sliders
Author Melissa Sperka


  • Dressing:
  • ¾ cup mayonnaise
  • cup chili sauce i.e. Heinz
  • 3 Tbsp ketchup
  • 2 Tbsp sweet onion finely minced
  • 1 ½ Tbsp sweet pickle relish
  • 1 garlic clove mashed and finely minced
  • ½ tsp seasoned salt
  • ¼ tsp prepared horseradish adjust to taste
  • ¼ tsp smoked paprika
  • ¼ tsp lemon pepper
  • 1 large hard boiled egg finely mashed and minced
  • 2 dashes Worcestershire sauce
  • Sliders:
  • 1 16 oz sauerkraut, rinsed and drained well
  • 12 slider rolls sliced in half
  • 1 lb thinly sliced corned beef
  • ½ lb sliced Swiss cheese (about 20 slices)
  • 1 Tbsp melted butter
  • ¼ tsp garlic salt
  • 1 tsp poppy seeds


  • In a small bowl, whisk together the dressing ingredients. Cover tightly 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 ½ of the cheese slices.
  • Top with corned beef slices and sauerkraut. Drizzle with ½ 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.


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