Full of flavor, these Reuben Sliders are a delicious and easy sandwich idea you can serve for game day, gatherings, or any casual meal. Quick to assemble and packed with classic Reuben taste.
I’m a big fan of sliders and Reuben sandwiches, so these Reuben Sliders combine the best of both. Layers of Swiss cheese, corned beef, and well-drained sauerkraut give each bite classic, savory flavor.
A buttery topping made from melted butter, dried onion soup mix, and poppy seeds adds a golden, flavorful crust that elevates the sliders and keeps them moist and savory.
They’re a family favorite, especially around St. Patrick’s Day when we often cook with corned beef. Sliders are fun because you can sample one at a time without committing to a full sandwich, so I usually double the recipe for bigger groups.
WHY THIS RECIPE WORKS:
- Simple, easy-to-find ingredients make this quick to prepare.
- Scales easily—double the recipe to feed a crowd.
- All the classic Reuben flavors are concentrated in slider form for an elevated bite.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Sauerkraut
Russian dressing (or Thousand Island)
Caraway seeds (optional)
Hawaiian rolls (or your preferred slider buns)
Swiss cheese
Deli corned beef (thinly sliced)
Unsalted butter (melted)
Dried onion soup mix
Poppy seeds
Parsley for garnish (optional)
HOW TO MAKE REUBEN SLIDERS:
- Preheat the oven to 350°F. Drain the sauerkraut thoroughly and squeeze out excess liquid using a clean kitchen towel or paper towels.
- In a medium bowl, combine the drained sauerkraut with Russian dressing and caraway seeds, if using. Set aside.
- Slice the Hawaiian rolls in half so you have tops and bottoms. Place the bottom halves, cut side up, in an 11×7 baking dish.
- Layer 4 slices of Swiss cheese over the rolls.
- Add the corned beef, then spread the sauerkraut mixture over the meat.
- Top with the remaining 4 slices of Swiss cheese, then place the roll tops over the filling.
- In a small bowl, whisk together melted butter, dried onion soup mix, and poppy seeds.
- Brush the butter mixture generously over the roll tops, using it all for a flavorful crust.
- Cover the baking dish with nonstick foil or foil sprayed with cooking spray. Bake for 25 minutes, then remove the foil and bake an additional 5 minutes until the tops are toasted and golden brown.
- Slice into individual sliders, garnish with chopped parsley if desired, and serve with extra dressing for dipping if you like.
DO I HAVE TO USE HAWAIIAN ROLLS?
No. Hawaiian rolls add a touch of sweetness that contrasts nicely with the savory filling, but any slider bun will work well.
CAN I USE ANOTHER MEAT?
Yes. Pastrami makes a tasty variation, or use a mix of corned beef and pastrami. Deli turkey is also commonly used for a lighter Reuben-style slider. Leftover corned beef from a holiday meal, shredded or thinly sliced, works great too.
DO I HAVE TO USE CARAWAY SEEDS?
Caraway seeds contribute a flavor often associated with traditional rye-based Reubens. They are optional—leave them out if you don’t enjoy their taste.
HOW TO STORE:
Store cooled sliders in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze cooled sliders in a suitable freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating.
TIPS AND TRICKS:
- Use your favorite slider buns if you prefer something other than Hawaiian rolls.
- Swap the corned beef for pastrami or turkey for different flavor profiles.
- Either Russian dressing or Thousand Island works well mixed into the sauerkraut.
- Caraway seeds add classic rye-like flavor but are optional.
- These sliders freeze and reheat well—prepare ahead for parties.
- Double the recipe when serving a crowd.
If you love Reuben sandwiches, these Reuben Sliders are sure to become a go-to. They deliver the same satisfying flavors in an easy, party-ready format.
If you like this recipe you might also like:
- Slow Cooker Corned Beef Dinner
- Monterey Chicken Sliders
- Baked Cuban Sandwiches (sliders)
If you try these REUBEN SLIDERS, leave a comment to share how they turned out!
Reuben Sliders
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 slices 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 oven to 350°F. Drain sauerkraut well and squeeze out excess liquid.
- Mix sauerkraut with Russian dressing and caraway seeds (if using); set aside.
- Slice rolls and place bottom halves in an 11×7 baking dish.
- Add 4 slices Swiss cheese over the rolls, then layer corned beef and the sauerkraut mixture.
- Top with remaining cheese and the roll tops.
- Combine melted butter, onion soup mix, and poppy seeds; brush over roll tops.
- Cover with foil and bake 25 minutes. Remove foil and bake 5 more minutes until golden.
- Slice, garnish with parsley if desired, and serve with extra dressing for dipping.
Notes
- Hawaiian rolls are recommended for a touch of sweetness but any slider bun will work.
- Substitute meats like pastrami or turkey for variations.
- Either Russian dressing or Thousand Island is fine for the sauerkraut mixture.
- Caraway seeds add traditional rye-like flavor but are optional.
- These sliders freeze well—see storage tips above.
- Double the recipe to serve more people.
Nutrition
Add a tray of loose meat sandwiches or another slider variety to round out your game day platter.
For a different slider option, try buttery French Dip Sliders with au jus—tender roast beef, melty provolone, and warm dipping sauce for a crowd-pleasing alternative.