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Reuben Sliders Recipe
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How to Make Corned Beef Sliders
If you are looking for a recipe using corned beef, this is THE one!! These are the easiest and fastest reubens you can make for a crowd. If you think these are good, you MUST make our crockpot Reuben dip too!!
This recipe is easy because you just need a pack of Hawaiian rolls for the main sandwich!
These reuben sliders are the perfect party appetizers to make for football, birthday parties, St. Patrick’s Day…you name it! There are never any leftovers when I bring these. You can also prep them ahead of time and just pop them in the oven before you serve.
The flavors just burst in your mouth! I hope you enjoy these as much as we do.
Reuben Sliders
Servings 12
Ingredients
- 14 ounces canned sauerkraut
- 2 tablespoons Russian dressing or Thousand Island, plus more for dipping
- ½ teaspoon caraway seeds optional
- 12 Hawaiian rolls
- 8 sliced Swiss cheese
- ½ pound deli corned beef thinly sliced
- ½ cup unsalted butter melted
- 1 & ½ tablespoons dried onion soup mix
- ½ teaspoon poppy seeds
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 350°F. Drain the sauerkraut well and squeeze it dry with a clean kitchen towel or paper towels, you want to get as much liquid out of the sauerkraut as possible.
- Place the sauerkraut in a medium-sized bowl and mix it with the Russian dressing and caraway seeds if using, set aside.
- Cut the Hawaiian rolls in half so you have tops and bottoms. Place the bottom portion of the rolls, cut side up, into an 11×7 baking dish.
- Add 4 slices of the swiss cheese on top of the rolls. Add the corned beef, followed by the sauerkraut mixture. Add another 4 slices of cheese on top. Add the tops of the rolls on top of the filling.
- In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds. Brush the butter mixture on top of the rolls, use it all!
- Cover with nonstick foil or spray foil with cooking spray. Cover the baking dish with the foil and bake for 25 minutes. Take the foil off and bake an additional 5 minutes until toasted and browned. Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.
Notes
You can’t go wrong with sliders, and this classic combination for a reuben just takes them over the top. The sweetness from the rolls is the perfect touch. The rolls will soak up all that butter sauce and the bottoms get crispy, delish!
Substitute the corned beef with pastrami for a fun twist, or do a mix of corned beef and pastrami! A reuben made with deli turkey is also popular, so that is a good substitution as well. You can also use leftover corned beef from your St. Patrick’s day meal, shredded or thinly sliced works great!
The caraway seeds add a little flavor that you would get from a classic reuben. A reuben is traditionally served on rye bread which is typically made with caraway. This is definitely an acquired taste so that is why I say the seeds are optional in this recipe. If you don’t like rye bread, just leave the seeds out, no need to replace with anything.
Keeps in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.
