Description

These Reuben Sliders are a deliciously savory twist on the classic deli sandwich, featuring layers of corned beef, Swiss cheese, sauerkraut, and tangy Thousand Island dressing, all nestled inside soft dinner rolls and baked to golden perfection. Perfect for parties or a comforting snack, these sliders are easy to assemble and bursting with bold flavors.

Ingredients

Scale

Rolls & Spread

12 dinner rolls
3/4 cup Thousand Island or Russian dressing, divided
6 tablespoons butter, melted
2 teaspoons Dijon mustard

Meat & Cheese

8 ounces corned beef, ready to eat and thinly sliced from the deli
8 ounces Swiss cheese slices

Sauerkraut Mixture

1 (14-ounce) container sauerkraut, drained and patted dry very well (about 1 cup once dry)
1/3 cup Thousand Island or Russian dressing (from the divided amount above)
3/4 teaspoon caraway seeds, divided (optional)

Seasoning for Topping

1 teaspoon dried minced onion
1/4 teaspoon garlic powder
1/4 teaspoon poppy seeds
1/8 teaspoon salt

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Instructions

Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish using butter or nonstick cooking spray to ensure the sliders won’t stick and will bake evenly.
Prepare rolls: Slice each dinner roll horizontally in half. Place the bottom halves evenly in the prepared baking dish. Spread 2 to 3 tablespoons of the Thousand Island or Russian dressing over the bottom halves to add moisture and tangy flavor.
Add filling: Layer half of the Swiss cheese slices over the dressing on the bottom roll halves. Next, evenly distribute the thinly sliced corned beef on top of the cheese. In a bowl, combine the drained and very well-dried sauerkraut with 1/3 cup of dressing and 1/2 teaspoon of caraway seeds if using. Spread this sauerkraut mixture evenly over the corned beef. Top the sauerkraut with the remaining Swiss cheese slices to create melty, savory layers.
Add top of rolls: Spread the remaining dressing on the cut side of the top halves of the rolls. Place these top halves carefully over the cheese layer, completing the assembly of the sliders.
Topping: In a small bowl, whisk together the melted butter, Dijon mustard, dried minced onion, garlic powder, remaining 1/4 teaspoon caraway seeds (if using), poppy seeds, and salt. Use a brush to evenly coat the tops of the rolls with this flavorful butter mixture to create a golden, savory crust during baking.
Bake: Cover the baking dish tightly with aluminum foil. Bake the sliders in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes or until the tops are golden brown and the cheese has melted completely. Remove from oven, cut into individual sliders, and serve warm. Optionally, serve with extra Thousand Island or Russian dressing for dipping.

Notes

Make sure to drain and pat the sauerkraut very dry to avoid soggy sliders.
If you prefer a milder flavor, you can omit the caraway seeds.
Use freshly melted butter for the topping for the best flavor and easy brushing.
These sliders can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
For a gluten-free version, substitute the dinner rolls with gluten-free rolls.