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Reuben Sliders
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If you love a classic reuben sandwich, then these easy Reuben Sliders are about to be your new favorite way to serve them. Soft Hawaiian slider rolls are layered with corned beef, sauerkraut, melty Swiss cheese and topped with creamy Thousand Island dressing then baked until golden brown. They’re easy to throw together and make a perfect dinner for St. Patricks Day or any time of the year!
It’s March, and this month always means St. Patricks Day for me. It also gives me fond memories of a Guinness beer at 10 am in Chicago next to the green river. But that story is for another time. This is about the SECOND thing the holiday reminds me of and that is salty delicious corned beef.
I’m not really sure why I tend to forget it exists most of the year. I always remember corned beef and cabbage around this time but the only thing that brings it back into memory other times of the year is a reuben. I absolutely love reuben sandwiches. I mean, what’s not to love? The salty corned beef gets stacked high with some tangy sauerkraut topped with a sweet and savory thousand island dressing. There’s so many flavors and textures so I figured I would try and create it in a different way.
Adding classic reuben ingredients to sweet slider rolls turned out to be a GREAT idea. Once you put everything together you have a delicious, melty, salty, sour bite sized slider that’s perfect for celebrating St. Patricks Day or honestly any day!
Ingredients You’ll Need
Hawaiian Slider Rolls – These soft, slightly sweet rolls are perfect for sliders because they hold everything together while still baking up golden brown. Their sweetness balances the salty corned beef and tangy sauerkraut.
Thousand Island Dressing – This creamy, tangy dressing is what gives a Reuben its flavor and helps tie all the layers together. Spread it both on the top and bottom so it hits all the layers of flavor.
Corned Beef – Thinly sliced corned beef brings a savory, salty heartiness that makes these sliders taste like a deli Reuben.
Sauerkraut – Adds the bright tangy bite that cuts through the richness of the cheese and meat.
Swiss Cheese – This cheese melts well and has that mild nutty flavor that pairs well with corned beef.
Butter – Brushing melted butter over the tops of the rolls helps them turn golden and lightly crisp in the oven. It also adds a little richness.
How To Make Reuben Sliders
Prepare for baking: Preheat the oven to 350F. Using a serrated knife, slice the Hawaiian rolls in half horizontally so you have one large sheet of tops and one sheet of bottoms, then place the bottom half into the baking dish.
Add the first layer of dressing: Spread half of the Thousand Island dressing evenly over the bottom layer of the Hawaiian rolls so the bread is lightly coated from edge to edge.
Layer the corned beef: Arrange the sliced corned beef evenly across the rolls, slightly folding or fluffing the slices as you go so the meat isn’t packed too tightly.
Add the sauerkraut layer: Spread the drained sauerkraut over the corned beef in an even layer. Make sure the sauerkraut is well drained before adding it so the sliders stay warm and melty instead of soggy.
Top with Swiss cheese: Lay the slices of Swiss cheese across the sauerkraut so the entire surface is covered. As the sliders bake, the cheese will melt down into the layers and hold everything together.
Add the remaining dressing: Pour the rest of the Thousand Island dressing over the Swiss cheese and gently spread it across the top.
Brush with butter: Place the top half of the Hawaiian rolls over the layered filling so the rolls line up with the bottom half. Melt the butter and brush it evenly over the tops of the rolls so they bake up golden and lightly crisp.
Bake the Reuben sliders: Place the baking dish in the oven uncovered and bake for 15 to 20 minutes until the tops are golden brown and the Swiss cheese is fully melted. If the tops begin browning too quickly, loosely cover the pan with foil to prevent burning.
Rest and slice: Remove the sliders from the oven and let them sit for about 5 minutes so the cheese settles slightly. Slice along the roll lines and serve the Reuben sliders warm. Enjoy!
Expert Tips
Drain the sauerkraut well before assembling so excess liquid doesn’t soak into the Hawaiian rolls while the sliders bake. Pressing it in a strainer or squeezing it gently in a clean towel removes a surprising amount of moisture.
Slice the rolls as one connected slab so the tops and bottoms stay perfectly aligned when assembling the sliders. A serrated bread knife makes clean cuts without squishing them.
Loosen the corned beef slices before layering so they aren’t packed together in thick folds. Pulling the slices apart slightly helps them heat evenly and keeps the texture.
Fold the corned beef instead of laying it flat to create small pockets of air between the layers. This helps the sliders heat evenly and prevents the filling from becoming compressed.
Cover the sauerkraut completely with Swiss cheese so the melting cheese forms a barrier over the moisture layer.
Brush the melted butter all the way to the edges so the outer rolls brown just as nicely as the center ones. Those corner pieces tend to dry out first, so a little extra butter there helps.
Let the sliders rest for a few minutes after baking so the melted Swiss cheese can set slightly before cutting. This helps the sliders stay neat and prevents the filling from sliding out.
Slice along the natural roll lines with a sharp knife to get sliders that pull apart easily. Following the roll seams keeps the tops from tearing and makes serving much easier.
Ways To Customize
Add a layer of thinly sliced pickles between the corned beef and sauerkraut for extra crunch and a sharp briny bite.
Build them with pastrami instead of corned beef for a slightly different smoky, peppery meaty flavor.
Use provolone cheese instead of Swiss for a milder taste for those who don’t enjoy Swiss cheese.
Add a sprinkle of caraway seeds to the buttered tops to bring in a classic rye bread flavor even when using Hawaiian rolls.
Use deli-style shaved corned beef for a softer texture that warms up quickly and layers well.
Adjust the sauerkraut amount to your preference since some people love it while others prefer it a little lighter.
Add a thin layer of coleslaw in place of part of the sauerkraut after baking for a mild crunch.
Use deli turkey instead of corned beef for a lighter version that still pairs well with sauerkraut and Swiss cheese while keeping the classic Reuben-style flavor.
Storage Instructions
Storing: These sliders are at their best right after they come out of the oven while the cheese is melted and the rolls are soft and warm. If you do end up with leftovers, let them cool completely before transferring them to an airtight container or wrapping the baking dish tightly with foil. Store them in the refrigerator for up to 3 days.
Reheating: The oven or air fryer are the best way to reheat. For the oven, place the sliders in a baking dish, cover loosely with foil, and warm at 325°F for about 10–12 minutes until heated through and the cheese is soft again. For the air fryer, place individual sliders in the basket and heat at 320°F for about 3–4 minutes, which warms the inside while lightly crisping the tops of the rolls.
FAQ
Where can I find corned beef?
Most grocery stores carry sliced corned beef in the deli section where you can have it sliced, which is usually the best option for sliders. You can also find it pre-packaged near the lunch meats, and many stores sell corned beef brisket in the meat department that can be cooked and sliced thin at home.
Can I use other types of slider rolls?
Yes, several types of soft dinner rolls work well for this recipe as long as they are connected in a sheet so they bake evenly. Brioche rolls, potato rolls, or party rolls all hold the fillings.
What’s the easiest way to keep the sliders from getting soggy?
The biggest factor is removing excess moisture from the sauerkraut before layering it into the sliders. Pressing it well in a strainer or blotting it with paper towels keeps the bread from absorbing too much liquid during baking.
What size baking dish works best for these sliders?
A standard 9×13 inch baking dish fits a full package of Hawaiian rolls nicely and keeps the sliders together so the filling stays layered while baking. If the pan is too large, the rolls can spread apart and cook unevenly.
More St. Patricks Day Recipes
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Reuben Sliders
Super easy to make Reuben Sliders with all the classic flavors of corned beef, sauerkraut, cheese and sauce. Perfectly cooked and melty on a Hawaiian Roll.
Ingredients
12 Hawaiian Rolls cut in half (top and bottom)
1/2 cup Thousand Island Dressing
1/2 pound, Corned Beef , sliced
1–2 cups sauerkraut, drained
6–8 slices Swiss Cheese
2 Tablespoons butter, melted
Instructions
1. Preheat the oven to 350 degrees. Slice the Hawaiian Rolls in half so you have tops and bottoms. Place the bottoms in a baking dish.
2. Pour half of the Thousand Island Dressing on the bottom layer of the Hawaiian Rolls and spread out evenly.
3. Layer the Corned Beef slices over top the dressing evenly. Then cover the Corned Beef layer with a healthy layer of the sauerkraut. After that, cover the sauerkraut with the slices of Swiss Cheese.
4. Pour the rest of the Thousand Island Dressing over the Swiss cheese and spread out evenly.
5. Put the top halves of the Hawaiian Rolls on top of the whole thing. Next, melt the butter and brush over the top halves of the rolls until all os coated.
6. Place uncovered in the oven and bake for 15-20 minutes until the tops are golden brown and the cheese is melty. If you see the tops starting to get too brown, you can cover with aluminum foil to avoid burning.
7. Remove from the oven and let sit for 5 minutes before slicing and enjoying!
Notes
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