These Reuben Sliders are one of those easy, reliable recipes I lean on during busy weeks or low-energy days when I still want something warm and satisfying. They have that classic Reuben flavor, but in a simple pull-apart slider format that comes together with very little prep.
The sauerkraut adds a cozy tang, the melted Swiss gives each bite that comforting richness, and the soft rolls toast up gently in the oven. These are great for weeknight dinners, casual gatherings, or days when you want something filling without juggling multiple pans.
Let me walk you through it.
Why You’ll Love It
• Simple steps and familiar ingredients
• Warm, cheesy, comforting flavor with very little prep
• Feeds a crowd or works as a make-ahead option for busy nights
• Bakes in one dish for easy cleanup
• Freezer-friendly and reliable every time
Ingredients For Cornbeef Reuben Sliders
14 to 15 ounces drained sauerkraut, squeezed dry so no extra moisture remains
2 to 3 tablespoons Russian or Thousand Island dressing, plus extra for serving
A small pinch of caraway seeds if you enjoy that classic Reuben flavor
12 soft slider rolls or Hawaiian-style rolls
6 to 8 thin slices Swiss cheese, enough to layer twice
6 to 8 ounces sliced corned beef from the deli counter
4 tablespoons unsalted butter, melted
1 teaspoon dried onion flakes or onion soup seasoning
1 teaspoon poppy seeds
A little fresh parsley for topping, optional
How To Make Cornbeef Reuben Sliders
- Warm the oven to 350°F and lightly grease a small baking dish. Take the sauerkraut and squeeze out as much liquid as possible using a clean towel or paper towels. Transfer it to a bowl and mix in 2 to 3 tablespoons of Russian or Thousand Island dressing, plus a pinch of caraway seeds if you enjoy that classic Reuben note. The mixture should look lightly coated and not watery.
- Slice the slider rolls horizontally, keeping the tops connected as one piece and the bottoms connected as one piece. Set the bottom layer into your baking dish. Lay half of the Swiss cheese slices across the rolls to create the base layer.
- Add the deli corned beef in an even layer. Spoon the sauerkraut and dressing mixture over the top and spread it gently so the filling is evenly distributed. Finish with the remaining Swiss cheese slices.
- Place the top half of the rolls back on. In a small microwave-safe bowl, melt the butter (about 20 to 30 seconds). Once melted, stir in the dried onion seasoning and poppy seeds until everything is combined. Brush this buttery mixture onto the tops of the rolls, letting it soak in.
- Cover the dish loosely with foil so the rolls stay soft while the filling warms. Bake for 25 minutes, then remove the foil and bake for another 5 minutes or until the tops look gently toasted and the cheese is melted through.
- Let the sliders rest for a moment before slicing. Add a sprinkle of fresh parsley if you like and serve warm with extra dressing on the side.
Tips, FAQs, Variations
Can I make these ahead? Yes, you can assemble them earlier in the day. Keep them covered in the fridge and bake just before serving.
Do they freeze well? They freeze nicely once baked. Reheat in a covered dish so the bread stays soft.
Other meat options? Pastrami works beautifully, or try a mix of pastrami and corned beef for extra flavor.
How long do leftovers keep? They usually hold well in the fridge for about 3 days.
Other cheese options? Swiss is classic, but provolone or a mild cheddar both melt smoothly.
These Reuben Sliders are simple, warm, and easy to keep on hand for busy weeks. I hope they bring a little comfort and ease to your dinner routine.
