It’s 5: 30pm, and everyone’s starving. I need something quick that’ll actually fill ’em up. Enter Reuben Sandwich Sliders. These little beauties come together in a flash and disappear even faster.
Perfect for weeknights when you’ve got a crowd and no plan (trust me on this). You get all the classic flavors of a Reuben without the fuss of making a full sandwich. Plus, using slider buns means everyone can grab their own. It’s a win-win situation. Quick bites for hungry folks!
Why You’ll Love This Reuben Sandwich Sliders
- Super Easy Prep: Just layer everything in a dish and pop it in the oven — no complicated steps here!
- Melty-Gooey Goodness: The combo of Swiss cheese and crispy tops makes every bite feel so satisfying, trust me on this.
- Perfect for Sharing: It’s a crowd-pleaser, great for game days or parties, but don’t expect any leftovers (seriously).
- Flexible Ingredients: Feel free to switch up the meat or cheese if you’re not a corned beef fan — it’ll still be tasty.
- Freezer-Friendly Bonus: You can make a batch ahead and freeze it; just know that the texture might change a bit after thawing.
Reuben Sandwich Sliders Ingredients
For the Base:
slider buns (12 slider buns) — Grab fresh slider buns, or they’ll get soggy fast. No stale bread allowed.
corned beef (1 pound) — Use good-quality corned beef, like Boar’s Head, or the flavor’ll be off.
sauerkraut (1 cup) — Heat the sauerkraut before adding it, or it’ll chill your sliders down too much.
Swiss cheese (1 cup) — Don’t skimp on Swiss cheese; use a generous slice or it won’t melt right.
For the Sauce:
thousand island dressing (1/2 cup) — Homemade Thousand Island is killer, but store-bought like Kraft works fine too.
For the Topping:
butter (2 tablespoons) — Butter the buns before toasting, or they won’t get that golden crunch.
caraway seeds (1 teaspoon) — Don’t skip the caraway seeds; they add that classic Reuben flavor you need.
Full measurements in the recipe card below.
How to Make Reuben Sandwich Sliders
1. Preheat the oven: Set your oven to 350°F (175°C). This is the perfect temp for getting those sliders melty-gooey and crispy on top.
2. Prepare the buns: Slice the slider buns in half horizontally. Place the bottom halves in a greased baking dish (you’ll want them snug, but not too squished).
3. Layer ingredients: For the base: Evenly layer that pound of corned beef over the buns, then add the warmed sauerkraut, followed by a generous sprinkle of shredded Swiss cheese.
4. Add sauce: Spread half a cup of thousand island dressing evenly over the Swiss cheese. This is where all that flavor comes together, so don’t rush it!
5. Top and brush: Place the top halves of the buns on your assembled sliders. And now, brush those tops with melted butter and sprinkle with caraway seeds if you’re using ’em.
6. Bake covered: Cover your baking dish with aluminum foil and pop it in the preheated oven for 15 minutes until it’s hot and bubbly inside.
7. Finish baking: Remove the foil and bake for another 10 minutes, until you see golden edges on top (don’t walk away here — they can go from golden to burnt in about 30 seconds).
Let ’em cool for a few minutes before slicing up these Reuben Sandwich Sliders to serve! Exact quantities in the recipe card below.
How to Store Reuben Sandwich Sliders
- Room Temperature: These are best enjoyed fresh, but if you have leftovers, you can leave them out for about 2 hours in a covered dish. Just don’t let them sit out too long or they’ll dry out.
- Refrigerator: Wrap individual sliders in plastic wrap or store them in an airtight container. They’ll keep for about 3 days, but the crispy topping softens up a bit (so sad!).
- Freezer: If you need to save some for later, wrap the sliders tightly in aluminum foil and pop them in a freezer-safe bag. They should last up to 3 months. Just know that the texture may change a bit when thawed.
- Reheating: Preheat your oven to 350°F (175°C) and bake the sliders uncovered for about 10 minutes, or until they’re heated through and the tops look crispy again (you’ll hear that sizzle!).
What to Serve with Reuben Sandwich Sliders?
It’s rich and hearty enough to stand alone, but a few sides keep it from feeling too heavy. Here’s what I’d serve alongside:
- Pickle Chips: Their crunch and acidity cut through the richness, balancing each bite nicely.
- Coleslaw: The cool, crunchy texture contrasts perfectly with the warm sliders and adds a refreshing crunch.
- Potato Chips: Go for kettle-cooked for extra crunch; their saltiness pairs well with the flavors in this dish.
- Sweet Potato Fries: Bake them up in 25 minutes — the sweetness balances out the savory elements beautifully.
- Crispy Brussels Sprouts: Roast them for about 20 minutes; they add a nice texture contrast and earthy flavor.
- Side Salad: Toss together greens with a tangy vinaigrette. The acidity helps brighten things up without much effort.
- Beer Battered Onion Rings: Fry or bake these until crispy; their crunchy texture offers a fun contrast to the soft sliders.
Reuben Sandwich Sliders Variations
Here’s how to play with this recipe and make it your own!
- Extra Cheese: Add another cup of Swiss cheese for a melty-gooey upgrade. Layer it right after the sauerkraut.
- Spicy Kick: Mix in 1 tablespoon of hot sauce into the thousand island dressing before spreading it over the cheese.
- Veggie Twist: Substitute half of the corned beef with roasted red peppers, adding them with the sauerkraut for a fresh crunch.
- Herbed Butter: Blend in 1 teaspoon of garlic powder and 1 teaspoon of dried parsley into the melted butter before brushing on top.
- Next Level: Swap out regular slider buns for pretzel slider buns; they’ll add a tasty twist to every bite!
- Savory Crunch: Sprinkle 1/2 cup of crushed potato chips on top before adding the top bun for extra texture.
- Sauerkraut Upgrade: Use flavored sauerkraut like dill or garlic varieties to enhance that tangy goodness — just drain well!
Make Ahead Options for Reuben Sandwich Sliders
You can totally prep the Reuben Sandwich Sliders in advance! Just assemble everything up to step 5, then cover the dish tightly with plastic wrap or aluminum foil and pop it in the fridge. It’ll hold well for about 24 hours. The sauce stays good for about three days, but I’d recommend waiting to brush the buns with butter until you’re ready to bake them. If you do that too early, they might get a bit soggy (trust me on this). Right before serving, just brush on that melted butter and bake away. You’ve got this!
Reuben Sandwich Sliders Recipe FAQs
Can I make Reuben Sandwich Sliders ahead of time?
Absolutely! You can assemble the sliders a few hours in advance. Just cover the dish with foil and store it in the fridge until you’re ready to bake. When you’re ready to serve, just pop them in the oven. Keep an eye on them; they might need an extra minute or two since they’re starting cold. (Trust me, it’s worth the wait for that melty-gooey goodness!)
What can I substitute for sauerkraut in this recipe?
If you’re not a fan of sauerkraut, you could use coleslaw mix instead. It’ll give a nice crunch without that tangy flavor. Just make sure to drain any excess liquid so your sliders don’t get soggy. If you’re using coleslaw, add a little vinegar or pickle juice to get some of that classic zing back (I know it sounds odd, but it works!).
Why did my Reuben Sandwich Sliders come out soggy?
Soggy sliders usually happen when the buns are stale or too much moisture is added. Make sure to grab fresh slider buns — no stale bread allowed! Also, heat your sauerkraut before layering it on; this keeps everything warm without cooling down your sliders too much. If they’re still soggy, let them cool for a few minutes before slicing; it’ll help firm things up.
How do I know when my Reuben Sandwich Sliders are done baking?
You’ll know they’re ready when the tops are golden-edged and crisp — this usually takes about 25 minutes total baking time (15 covered, 10 uncovered). Listen for that delightful bubbling sound from inside as they heat up; it’s like music! But don’t walk away because they can go from perfect to burnt really fast if you’re not paying attention.
Final Thoughts on Reuben Sandwich Sliders
These Reuben Sandwich Sliders are worth making for that golden crunch you get from the buttered tops, which just takes things to another level. Seriously, it adds this awesome texture and flavor that makes you want to keep coming back for more. If you’ve been putting this off, tonight’s the night. Grab those fresh slider buns and good-quality corned beef, and let your oven do the heavy lifting. Drop a comment if you added anything — I’m always curious!
Reuben Sandwich Sliders
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Slice the slider buns in half horizontally and place the bottom halves in a greased baking dish.
- Layer the corned beef evenly over the buns, followed by the drained sauerkraut and shredded Swiss cheese.
- Spread the thousand island dressing evenly over the Swiss cheese.
- Place the top halves of the buns on the assembled sliders.
- Brush the tops of the buns with melted butter and sprinkle with caraway seeds if using.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the tops are golden and crispy.
- Let cool for a few minutes before slicing and serving.
