Reuben Sliders

Why you’ll love this recipe

I love how these sliders are both easy and impressive. They come together quickly, and baking them allows the flavors to meld beautifully. I also enjoy that they’re customizable—I can add extra cheese, adjust the dressing, or include caraway seeds for a more traditional flavor. The sliders are soft, cheesy, and tangy, making every bite satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 dinner rolls
• 8 ounces corned beef, thinly sliced and ready to eat
• 8 ounces Swiss cheese slices
• ¾ cup Thousand Island or Russian dressing, divided
• 1 (14-oz) container sauerkraut, drained and patted dry (about 1 cup once dry)
• 6 tablespoons butter, melted
• 2 teaspoons Dijon mustard
• 1 teaspoon dried minced onion
• ¼ teaspoon garlic powder
• ¾ teaspoon caraway seeds, divided (optional)
• ¼ teaspoon poppy seeds
• 1/8 teaspoon salt

Directions

I start by preheating the oven to 350°F and greasing a 9×13-inch baking dish with butter or nonstick cooking spray.

I slice the dinner rolls in half horizontally and place the bottom halves in the baking dish. I spread 2–3 tablespoons of the dressing evenly over the bottom halves.

I layer half of the Swiss cheese slices over the dressing, then add the corned beef evenly on top. I combine the drained sauerkraut with ⅓ cup of dressing and ½ teaspoon caraway seeds (if using), and spread it over the corned beef. I top the sauerkraut with the remaining Swiss cheese slices.

I spread the remaining dressing on the cut side of the top halves of the rolls and place them over the cheese layer.

In a small bowl, I whisk together the melted butter, Dijon mustard, dried minced onion, garlic powder, remaining ¼ teaspoon caraway seeds, poppy seeds, and salt. I brush this mixture evenly over the tops of the rolls.

I cover the dish with foil and bake for 20 minutes. Then I remove the foil and bake for an additional 5 minutes until the tops are golden brown and the cheese is melted.

I cut the sliders into individual portions and serve warm, optionally with extra dressing for dipping.

Servings and timing

This recipe makes 12 sliders.

Prep and assembly take about 15 minutes, and baking takes 25 minutes, for a total of roughly 35 minutes.

Variations

I like adding extra cheese, such as provolone or cheddar, for a different flavor. Sometimes I mix a bit of horseradish into the dressing for a spicy kick. I can also make smaller slider sizes for appetizers or larger versions for a main dish. Adding pickles inside the slider gives an extra tangy crunch.

Storage/reheating

I store leftover sliders in an airtight container in the refrigerator for up to 2 days.

To reheat, I cover the sliders with foil and warm them in the oven at 350°F for about 10–15 minutes until heated through and the cheese is melty. I avoid microwaving to keep the tops from getting soggy.

FAQs

Can I use store-bought or homemade dressing?

I can use either, though I find Thousand Island or Russian dressing gives the most classic Reuben flavor.

Can I prepare these ahead of time?

Yes, I can assemble the sliders and refrigerate them for a few hours before baking.

Can I make them gluten-free?

I can use gluten-free rolls to make the sliders safe for those avoiding gluten.

Can I freeze these sliders?

I can freeze them before baking; I wrap them tightly and bake directly from frozen, adding a few extra minutes to the baking time.

How do I keep the tops from burning?

I make sure to cover the sliders with foil for most of the baking time and remove it only for the last few minutes to brown the tops.

Conclusion

I really enjoy making Reuben Sliders because they’re a delicious, easy, and fun twist on the classic sandwich. Soft rolls, melty cheese, tangy sauerkraut, and flavorful dressing come together perfectly in every bite. They’re always a hit whether I serve them at a party or as a comforting dinner.