Reuben Sliders
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.
Ingredients
Instructions
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Warm the oven to 350°F and set out a small baking dish. Make sure the sauerkraut is very dry. Press it gently with a clean towel to remove as much liquid as you can, then stir it with the dressing and a light sprinkle of caraway seeds if you like them.
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Slice the rolls horizontally to create tops and bottoms. Set the bottom half into your baking dish so they fit snugly. Lay a layer of Swiss cheese across the base, letting the slices overlap slightly.
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Add the corned beef in an even layer, then spoon the sauerkraut mixture over the top. Finish with the second layer of Swiss cheese and place the tops of the rolls back on.
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Stir the melted butter with the dried onion seasoning and poppy seeds. Brush this mixture onto the tops of the rolls, letting it soak in.
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Cover the dish loosely with foil so the bread doesn’t brown too fast. Bake for about 25 minutes, then uncover and bake another few minutes until the rolls look lightly toasted and the cheese has melted through.
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Let the sliders rest for a moment before cutting. Add a little chopped parsley if you’d like and serve warm with extra dressing on the side.
Note
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.
