Reuben Pretzel Roll Sliders

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings: 12
Calories: 240
Description

These Reuben Pretzel Roll Sliders are warm, cheesy, and perfect for busy nights, game day, or family gatherings. The pretzel rolls stay sturdy in the oven and pair perfectly with the melty Swiss, corned beef, and tangy sauerkraut for a comforting, easy-to-share meal.

Ingredients
  • 15 ounces sauerkraut, drained well and squeezed dry
  • 3 tablespoons Russian or Thousand Island dressing, plus extra for dipping
  • A pinch of caraway seeds, optional
  • 12 small pretzel rolls or pretzel slider buns
  • 8 slices Swiss cheese, about 6 to 7 ounces
  • 8 ounces thinly sliced corned beef
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon dried onion seasoning or onion flakes
  • 1 teaspoon poppy seeds
  • 1 tablespoon chopped parsley, optional for topping
Instructions
  1. 1
    Warm your oven to 350°F and lightly grease a small baking dish. Place the sauerkraut in a bowl and mix it with the dressing and a small pinch of caraway seeds if you like that classic Reuben flavor. It should look lightly coated, not watery.
  2. 2
    Slice each pretzel roll across the middle using a gentle sawing motion. Arrange all the bottom halves in the baking dish so they fit closely together. Layer half of the Swiss cheese across the rolls.
  3. 3
    Add the sliced corned beef evenly over the cheese. Spoon the sauerkraut mixture on top and spread it gently so it reaches the edges. Add the remaining Swiss cheese to finish the layers.
  4. 4
    Place the tops of the pretzel rolls back on. Melt the butter in a small microwave-safe bowl, then stir in the dried onion seasoning and poppy seeds. Brush this mixture generously over the tops so the pretzel rolls stay soft and glossy.
  5. 5
    Cover the dish loosely with foil. Bake for about 20 to 22 minutes to warm everything through, then uncover and bake another 5 minutes until the tops look lightly toasted and the cheese has melted.
  6. 6
    Let the sliders rest for a minute before slicing. Sprinkle with a little parsley if you like and serve warm with extra dressing on the side.
Note

These freeze well after baking. Reheat in a covered dish so the pretzel tops don’t over-brown.
You can assemble them earlier in the day and keep them chilled until you’re ready to bake.
Pastrami or a mix of pastrami and corned beef both work nicely if you want a different flavor.

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