Introduction
Oh, the glorious comfort of a Reuben sandwich! It’s one of those classic flavors that just brings back so many happy memories, doesn’t it? Picture this: warm, fluffy rolls, savory corned beef, tangy sauerkraut, melty Swiss cheese, all baked into perfectly portioned little bites. I’m talking about Reuben Sliders, and let me tell you, they are a game-changer! They’re the perfect way to enjoy all the iconic flavors of a Reuben without all the fuss. Whether you’re hosting a game day party, looking for a quick weeknight dinner, or just craving something incredibly satisfying, these sliders are your new best friend. They’re surprisingly simple to whip up, and the result is pure, unadulterated deliciousness that will have everyone asking for the recipe!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’re looking at about 45 minutes, and much of that is hands-off baking time.
- Easy: No fancy techniques here! Just layering and baking. Anyone can make these, even if you’re new to the kitchen.
- Giftable: Imagine bringing a pan of these warm, cheesy sliders to a potluck or a friend’s house. They’re always a huge hit!
- Crowd-Pleasing: The combination of savory, tangy, and cheesy flavors is a universally loved winner. They disappear in minutes!
Ingredients
Here’s what you’ll need to bring these amazing Reuben Sliders to life:
- 14 ounces canned sauerkraut: Make sure to drain this super, super well! We want all that delicious flavor, not excess moisture.
- 2 tablespoons Russian dressing or Thousand Island dressing, plus more for dipping: These dressings are the secret sauce that ties everything together.
- 1/2 teaspoon caraway seeds (optional): If you’re a fan of that classic Reuben zing, these are a must-have!
- 12 Hawaiian rolls: These sweet, soft rolls are the perfect base for our savory filling.
- 8 slices Swiss cheese: The nutty, melty goodness of Swiss is just perfection here.
- 1/2 pound deli corned beef, thinly sliced: Get the good stuff from the deli counter; it makes all the difference!
- 1/2 cup unsalted butter, melted: This is for that gorgeous golden-brown, buttery topping.
- 1 tablespoon dried onion soup mix: This little packet adds a fantastic savory depth to the butter.
- 1/2 teaspoon poppy seeds: For a little visual appeal and a subtle crunch on top.
- Fresh chopped parsley for garnish (optional): A sprinkle of fresh green makes everything look so inviting!
How to Make It
Alright, let’s get cooking! It’s as easy as 1, 2, 3 (well, 12 steps, but they’re quick ones!):
- First things first, preheat your oven to 350°F (175°C). Get that oven nice and warm!
- Now, let’s prep our sauerkraut. Drain it very, very well. You can even give it a gentle squeeze to get out as much liquid as possible. In a medium bowl, mix the drained sauerkraut with the Russian or Thousand Island dressing and those caraway seeds, if you’re using them. Stir it all up until it’s beautifully combined.
- Grab your Hawaiian rolls. Slice them in half horizontally, like you’re giving them a little hat. Arrange the bottom halves in a single layer on a baking sheet.
- Time to layer! Evenly distribute the thinly sliced corned beef over the bottom halves of the rolls. Don’t be shy!
- Next up, the cheese! Lay the slices of Swiss cheese right on top of the corned beef.
- Now, spoon that yummy sauerkraut mixture evenly over the cheese. Try to get a good amount on each slider.
- Carefully place the top halves of the rolls over the sauerkraut. They’re starting to look like sliders already!
- In a small bowl, whisk together the melted butter and the dried onion soup mix. This is going to be our magic topping!
- Brush this delicious butter mixture evenly over the tops of all the rolls. Get them good and coated.
- Sprinkle the poppy seeds over the buttery tops. They add a lovely touch and a little something extra.
- Cover the baking sheet loosely with foil. We want to steam them gently and get everything melty. Bake for about 20 minutes.
- After 20 minutes, remove the foil. Let them bake for an additional 5-10 minutes, or until the tops are that perfect golden brown and the cheese is all melty and gooey. Oh, the smell!
- Carefully slice the sliders into individual portions. You can cut between each roll or slice the whole pan into smaller squares. Garnish with a sprinkle of fresh chopped parsley, if you like. Serve them warm with extra Russian or Thousand Island dressing for dipping. Enjoy every bite!
Substitutions & Additions
Feeling a little creative? You can totally make these your own!
- Different Bread: While Hawaiian rolls are fantastic, you could also use slider buns, dinner rolls, or even mini brioche buns.
- Different Meat: If corned beef isn’t your thing, try thinly sliced pastrami or even leftover roast beef for a twist.
- Dressing Swap: If you can’t find Russian or Thousand Island, a good quality French dressing or even a tangy ranch can work in a pinch.
- Add Some Kick: For a little heat, try adding a pinch of red pepper flakes to the sauerkraut mixture or brushing a little Dijon mustard on the bottom buns before layering.
- Pickle Power: Some people love a little dill pickle on their Reuben! Thinly sliced dill pickles or even some chopped dill pickle relish could be a fun addition to the sauerkraut mixture.
Tips for Success
A few little pointers to make your Reuben Sliders absolutely perfect:
- Drain the Sauerkraut Thoroughly: This is probably the most important tip! Soggy sliders are no fun. Squeeze out as much liquid as you possibly can.
- Don’t Overbake: Keep an eye on them after the foil comes off. You want golden brown and melty, not burnt!
- Prep Ahead: You can assemble the sliders (up to brushing with butter and sprinkling seeds) a few hours in advance and keep them covered in the fridge. Just add a few extra minutes to the covered baking time.
- Even Layers: Try to get your layers as even as possible so each slider has a bit of everything.
How to Store It
Leftovers? Lucky you! You can store any remaining sliders in an airtight container in the refrigerator for up to 2-3 days. To reheat, pop them in a moderate oven (around 300°F or 150°C) until warmed through. I find they’re still pretty darn good the next day!
FAQs
- Can I make these ahead of time?
- Yes, you can assemble them earlier in the day and bake them just before serving. You can also make them the day before and reheat them.
- What kind of corned beef should I use?
- Deli-sliced corned beef is best for this recipe. Get it thinly sliced for the most even distribution and tender texture.
- Are these spicy?
- The recipe as written isn’t spicy, but the sauerkraut and dressing add a nice tangy kick. If you like things spicy, consider adding a pinch of red pepper flakes.
- Can I freeze these?
- While I haven’t personally tried freezing them, I suspect they might get a bit soggy upon thawing due to the bread and sauerkraut. They are best enjoyed fresh!
Reuben Sliders
Savory corned beef, tangy sauerkraut, and melty Swiss cheese baked into perfectly portioned little Reuben sliders on sweet Hawaiian rolls.
Equipment
- Oven Preheated to 350°F (175°C)
- Medium bowl
- Baking Sheet
- Small bowl
- Whisk
- foil For covering
- Pastry brush For brushing butter mixture
Ingredients
Sauerkraut Mixture
- 14 ounces canned sauerkraut Drained very, very well
- 2 tablespoons Russian dressing or Thousand Island dressing plus more for dipping
- 0.5 teaspoon caraway seeds optional
Sliders
- 12 Hawaiian rolls Hawaiian rolls
- 8 slices Swiss cheese
- 0.5 pound deli corned beef thinly sliced
Topping
- 0.5 cup unsalted butter melted
- 1 tablespoon dried onion soup mix
- 0.5 teaspoon poppy seeds
- fresh chopped parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Drain sauerkraut very well, gently squeezing out excess liquid. In a medium bowl, mix drained sauerkraut with Russian or Thousand Island dressing and caraway seeds (if using).14 ounces canned sauerkraut
- Slice Hawaiian rolls in half horizontally. Arrange the bottom halves in a single layer on a baking sheet.14 ounces canned sauerkraut
- Evenly distribute corned beef over the bottom halves of the rolls.14 ounces canned sauerkraut
- Lay Swiss cheese slices on top of the corned beef.14 ounces canned sauerkraut
- Spoon the sauerkraut mixture evenly over the cheese.14 ounces canned sauerkraut
- Place the top halves of the rolls over the sauerkraut.14 ounces canned sauerkraut
- In a small bowl, whisk together melted butter and dried onion soup mix.14 ounces canned sauerkraut
- Brush the butter mixture evenly over the tops of the rolls.14 ounces canned sauerkraut
- Sprinkle poppy seeds over the buttery tops.14 ounces canned sauerkraut
- Cover the baking sheet loosely with foil and bake for 20 minutes.
- Remove foil and bake for an additional 5-10 minutes, or until the tops are golden brown and the cheese is melted.
- Slice sliders into individual portions. Garnish with fresh parsley if desired. Serve warm with extra dressing for dipping.14 ounces canned sauerkraut
Notes
Drain the sauerkraut thoroughly to avoid soggy sliders. Keep an eye on them during the final baking stage to prevent overbaking.