Reuben Sliders Recipe
Reuben Sliders Recipe
I seem to keep coming up with new takes on the Reuben sandwich. What can I say? That classic combo of corned beef, sauerkraut, Swiss cheese, and dressing is just so tasty, I just can’t help myself.
First I turned it into a dip. Then it became a fancy braided sandwich. And now, I’m serving up the Reuben in my new favorite form – sliders!
These Reuben Sliders are easy as can be. You start with a tray of buns, sliced in half horizontally (carefully, so all the buns stay connected). Then you pile the whole big slab of bread with layers of corned beef, cheese, and sauerkraut, finishing up with a drizzle of dressing. Pop the tops of the buns back on – still all in one piece – and top them with some poppy seeds to dress them up.
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Then you just slip the whole tray in the oven and bake it until the cheese is melted and the buns are golden brown. Slice them up and serve them piping hot, and watch how quickly they slide off your table.
RUEBEN SLIDERS
INGREDIENTS:
6 tray buns
10 -12 slices deli corned beef
1 cup sauerkraut, squeezed, to get rid or most of the liquid
as desired thousand island dressing
6 slices swiss cheese (approximately)
2 – 3 Tbsp. butter, melted
1 Tbsp poppy seeds
DIRECTIONS:
1. Preheat oven to 350 degrees F. Cut the tray buns in half horizontally, while keeping them all connected. Roll each slice of deli corned beef loosely and place on top of the buns.
2. Lay out the cheese so that it covers the entire surface of the buns.
3. Sprinkle the sauerkraut over top the cheese as evenly as possible.
4. Drizzle the dressing on top of the sauerkraut. Use as much or as little as you like, but approximately 1/4-1/3 of a cup should do it.
5. Replace the top portion of the buns. In a bowl combine the melted butter and poppy seeds. Brush over the tops of the buns, spreading it as evenly as possible, letting it fall into the crevices of the buns. Bake for approximately 10 – 12 minutes or until the tops are golden brown.
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Reuben Sliders Recipe
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Ingredients
- 6 tray buns
- 10 -12 slices deli corned beef
- 1 cup sauerkraut squeezed, to get rid or most of the liquid
- as desired thousand island dressing
- 6 slices swiss cheese approximately
- 2 – 3 Tbsp. butter melted
- 1 Tbsp poppy seeds
Instructions
- Preheat oven to 350 degrees F. Cut the tray buns in half horizontally, while keeping them all connected. Roll each slice of deli corned beef loosely and place on top of the buns.
- Lay out the cheese so that it covers the entire surface of the buns.
- Sprinkle the sauerkraut over top the cheese as evenly as possible.
- Drizzle the dressing on top of the sauerkraut. Use as much or as little as you like, but approximately 1/4-1/3 of a cup should do it.
- Replace the top portion of the buns. In a bowl combine the melted butter and poppy seeds. Brush over the tops of the buns, spreading it as evenly as possible, letting it fall into the crevices of the buns. Bake for approximately 10 – 12 minutes or until the tops are golden brown.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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More delicious sliders
I really wanted to love these! However, I’ll just stick to the ham and swiss cheese sliders. They taste better and much cheaper to make (due to corned beef being $12 per lb). I didn’t think you could really taste the corned beef. A really great alternative to the reuben sandwich is the reuben dip. SO good and you get the taste of the classic reuben sandwich!
Hello Corey! This looks great we love corned beef at y house! I know the plain sheet rolls that are in the recipe, but have you made this with the Kings Hawaiian? If so do you recommend it more or less than the others? Thanks for sharing so many great recipes and ideas!
I have made these with King’s rolls. It adds a sweetness, so if you are a fan of sweet and savory together, I say go for it!
This is NOT real corned beef. This is frm the round not the Brisket of Beef.
Entirely different flavor.
Also need kosher brown mustard.
Don’t waste $$$
Brown mustard would be super yummy with these. Thanks for the suggestion 🙂
We love them just as you wrote as do our many friends. Easy too!
If u want these awesome… buy Hawaiian buns, NOT sweet but butter. Get very thin sliced corn beef, about 1/2 pound per 12-16 rolls. Must put butter with poppy seeds on every side of bread…. top & bottom, both sides. Put Swiss cheese on bottom, the corn beef, the sauerkraut. Put in oven for 20min, COVER Tight with foil. I did it without covered, per recipe…. sucked. Top BREAD WAS BURNT, bottom was dry, middle was cold. Covered gets nice, warm, & gooey. U’ll thank me later
Thanks for those suggestions ALDO! (And thank you Corey for the original recipe) These were nearly PERFECT with the foil! I changed a few things with mine: I opened the foil about 2/3 through (because I like mine a little crispy on the outside); I used RUSSIAN DRESSING, which is called for when making an authentic Reuben(it includes horseradish and other ingredients, making it spicier); and because I am not fond of swiss, I substituted muenster (but I’ve also used jarlsberg, when it’s been on sale). For those who want to save money on the meat, try using half pastrami, half corned beef (that is, if you live somewhere where pastrami prices haven’t skyrocketed recently). Luckily, my grocer’s meat prices haven’t changed much!
Hello! Your creamy broccoli salad looks yummy! I would love to make it! But…..your Reuben Sliders recipe came up instead 🤔
Oops! There must have been a wrong link in the newsletter. Sorry. It should show up as the top post now for you 🙂 Or here is the link you can use. https://www.familyfreshmeals.com/2019/06/creamy-broccoli-salad.html
Used freshly cooked turkey breast instead of corned beef and they were such a hit – got lots of raves!
This recipe goes into my Party file and will definitely get used again!
Thank you!!