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Baked Reuben Sandwich Sliders are the perfect weeknight dinner, party food, or even St. Patrick’s Day fare!
Dinner rolls piled high with sliced corned beef, swiss cheese, sauerkraut, and thousand island dressing. All the fixings of a Reuben sandwich topped with a seasoned buttery mustard topping and baked until warm, melted, and delicious.
Who doesn’t love a good Reuben sandwich?? This party favorite has all the makings of one, but is made easy as corned beef sliders!
Making Reubens for a crowd can be a challenge, thus Reuben sliders to the rescue! I have to say I think I love these even more if that is possible!
Why you’ll love this recipe
- Easy recipe: Honestly these are so easy to whip up.
- Easy weeknight dinner: If you are looking to put lots of flavor into a weeknight meal and make it fun for the family, this is your recipe! Who doesn’t love their own mini sammy topped with butter goodness and baked until gooey and warm!
- Perfect party food! This bite-sized sliders are perfect for a small or large crowd alike. Make one batch or double it with those delicious double packs of slider Hawaiian Rolls for a big crowd.
All the amazing Reuben flavors, layered on slider buns, dinner rolls, or hawaiian rolls (butter or sweet variety) and bake until that cheese is all melty and scrumptious!
Topped with a seasoned buttery mixture gives them that final touch of yum. I like to call this the people-pleasing slider recipe!
My family loves them for dinner and company loves them for a party!
Ingredients for Reuben Sliders
A classic Reuben sandwich is served on grilled rye bread. Transforming the Reuben into a Hawaiian roll slider recipe makes for an amazing twist on the traditional sandwich.
- Sliced corned beef
- Swiss cheese
- Thousand Island or Russian dressing
- Sauerkraut
- Butter
- Minced onion
- Grainy dijon mustard
- garlic powder
- poppy seeds
How to make Reuben sliders in the oven.
✱ Be sure to see the recipe card below for exact ingredients and instructions!
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Prepare pan and oven: Line a 9 x 13 baking dish or sheet pan with parchment paper and preheat the oven.
The buns: Start with a tray of slider buns, Hawaiian rolls, or even dinner buns, and then slice in half horizontally. I like to leave the individual buns connected.
Layers: Pile the bottom of the bread with layers. First a layer of swiss cheese, then on goes the sliced corn beef. Another layer of swiss cheese. Next the drained sauerkraut, and finally the thousand island dressing.
Seasoned butter topping: Place the top of the slider buns back on top. Mix the melted butter, grainy mustard, and seasonings together and brush on the top.
Bake: Cover the baking dish with foil and bake for 20 minutes. Remove foil and finish baking until golden brown and the cheese is melted.
Slice and serve: Slice the baked Reuben sandwich sliders into individual sandwiches and serve.
Frequently Asked Questions
I like to use the savory butter Hawaiian roll sliders, but they also have sweet, jalapeno, and honey wheat too! You can also pick up any slider rolls and dinner roll work too!
Either! There is a difference though in the dressing. Thousand Island is a little sweeter and Russian dressing usually is spicier and has a little more kick to it. The choice is yours, so pick to your taste.
Cover with foil or place in an airtight container and refrigerate for 3 to 5 days.
To reheat reuben sliders after they are cold, preheat oven to 350°. Place the sandwiches in a baking dish or pan and brush with a little melted butter. Cover with foil and bake until heated through.
Tips
- Be sure to drain sauerkraut in a mesh strainer and then squeeze dry really well with a paper towel or cheesecloth. This will keep the sandwiches from getting soggy.
- Use a sharp serrated bread knife to cut the rolls in half. This will help to cut them more evenly and keep the bread from crumbling.
- Use up leftover corned beef or have your deli slice it for you for convenience.
- Using sliced cheese works well for covering and melting. Don’t get the slices overly thick or they take longer to melt. You want the cheese to melt before the top is overly brown. Covering for partial bake time also helps with this.
- Cut using the rolls as a guideline. A cut-and-serve turner works nicely or a sharp knife.
- Keep sliders together until ready to serve and then cut. This helps retain the heat longer so they will be warm when serving.
Helpful Kitchen Items for this recipe:
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Baked Reuben Sandwich Sliders
Ingredients
- 12 Hawaiian-style buttery rolls, cut in half horizontally to make tops and bottoms
- ½ pound corned beef, sliced thin
- ½ pound swiss cheese
- 8 ounces sauerkraut, drained
Topping
- ¼ cup butter, melted
- 2 tsp stone ground dijon mustard
- ½ teaspoon minced onions
- ½ teaspoon garlic powder
- ½ teaspoon poppy seeds or caraway seeds
Instructions
- Prepare 9 x 13 baking dish or pan by placing parchment paper in bottom. You can also butter or spray the dish as well. Preheat oven to 350°.
- Place bottom of the rolls in the dish.
- Add ½ of the cheese on top of bottom rolls. Then layer corned beef slices on top of the cheese. Top with remaining cheese slices.
- Next place sauerkraut on top of cheese and then spoon thousand island dressing on top.
- Cover with the top half of the buns.
- In a mixing bowl add melted butter, dijon mustard, minced onion, garlic powder, and poppy seeds and stir until combined.
- Using a silicone brush mixture over tops of the rolls.
- Cover with foil and bake for 15-20 minutes or until cheese is melted. Remove foil and bake until tops are golden brown.
- Remove from oven and cut into individual sliders and place on a plate or serving dish and serve warm.
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Notes
✱ Nikki’s Tips
- Be sure to drain sauerkraut in a mesh strainer and then squeeze dry really well with a paper towel or cheese cloth. This will keep the sandwiches from getting soggy.
- Use a sharp serrated bread knife to cut the rolls in half. This will help to cut them more evenly and keep the bread from crumbling.
- Use up leftover corned beef or have your deli slice it for you for convenience.
- Using sliced cheese works well for covering and melting. Don’t get the slices overly thick or they take longer to melt. You want the cheese to melt before the top is overly brown. Covering for partial bake time also helps with this.
- Cut using the rolls as a guideline. A cut and serve turner works nicely or a sharp knife.
- Keep sliders together until ready to serve and then cut. This helps retain the heat longer so they will be warm when serving.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
We made these for a Bunco party and they were a hit! We got so many compliments on them it was wonderful! Thanks for the great recipe!
Thank you, Cyndy! I am so glad to hear they were a hit!
We had these tonight. They are very, very good!
Thank you, Lynette! I am so happy to hear you enjoyed them!
Your recipe is great. I’ll add this to my list of menus for weeknight meal. Thank you for sharing a delicious and perfect recipe. Amazing!
I love tiny-sized sliders and this flavor combination is unreal! Love how you simplify it by making it in one pan, too. Yum!
Fun and delicious. I even served with the cute pickle on top. Everyone got a kick out of it.
Guests loved these! So easy to make and even saved leftover meat to make a few the next day for lunch.
Reubens are my favorite kinds of sandwiches an I love how I can make a whole lot of them at once with this recipe. These sliders are perfect for a crowd. So yummy and easy to make!
Followed recipe with no adds or substitutes (unusual for sure). Ok…1 modification…warmed corned beef in warm beer on stove first…drained off liquid and then proceeded per recipe.
Solid recipe. Will use this a lot in future.
So happy to hear you enjoyed this one! Your modification sounds delicious!