Description
Delicious and easy-to-make Reuben Sliders featuring layers of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing on buttery dinner rolls, baked to golden perfection. Perfect for parties, game day, or a satisfying snack.
Ingredients
Scale
Slider Ingredients
- 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 Ingredients
- 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 the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick cooking spray to prevent sticking.
- Prepare rolls: Slice the dinner rolls in half horizontally. Place the bottom halves in the prepared baking dish, then spread 2-3 tablespoons of Thousand Island or Russian dressing evenly over them.
- Add filling: Layer half of the Swiss cheese slices over the dressing-covered bottoms. Add a layer of corned beef evenly over the cheese. In a bowl, combine the drained and well-patted dry sauerkraut with 1/3 cup dressing and 1/2 teaspoon caraway seeds if using, then spread this mixture evenly over the corned beef. Top the sauerkraut layer with the remaining Swiss cheese slices.
- Add top of rolls: Spread the remaining dressing on the cut side of the top halves of the rolls, then place them on top of the cheese layer to form the sliders.
- Topping: In a small bowl, whisk melted butter with Dijon mustard, dried minced onion, garlic powder, the remaining 1/4 teaspoon caraway seeds if using, poppy seeds, and salt. Brush this butter mixture evenly over the tops of the rolls to add flavor and ensure golden browning.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the tops of the rolls are golden brown and the cheese is melted. Let cool slightly, cut into individual sliders, and serve warm. Extra dressing can be served on the side for dipping if desired.
Notes
- For best results, pat the sauerkraut dry to prevent soggy sliders.
- Caraway seeds are optional but add a traditional Reuben flavor.
- Use fresh dinner rolls for optimal texture and flavor.
- Serve with extra Thousand Island or Russian dressing for dipping.
- These sliders can be assembled a few hours ahead and refrigerated before baking.
