12 Irresistible Reuben Sliders Your Crowd Will Devour

Oh my gosh, you guys—Reuben Sliders are my secret weapon for every party, game day, or basically any time I need to feed a crowd without losing my mind. Picture this: all the glorious flavors of a classic Reuben—tender corned beef, melty Swiss cheese, tangy sauerkraut, and that irresistible Russian dressing—but in adorable, grab-and-go slider form. I first made these for my husband’s poker night (total accident—I ran out of sandwich bread!), and now they’re requested at every gathering. The best part? They disappear faster than I can say “Deal me in.”

There’s something magical about how the buttery, caraway-speckled rye buns soak up all those juices while baking. And let’s be real—anything you can assemble in one pan and bake in 12 minutes is a win in my book. Last Thanksgiving, my cousin’s picky kids even devoured them (shh…they didn’t notice the sauerkraut). Whether you’re team corned beef or team pastrami, these sliders are about to become your new party MVP.

Why You’ll Love These Reuben Sliders

Listen, I’m not exaggerating when I say these little sandwiches will change your entertaining game forever. Here’s why you’ll be obsessed:

• Effortless magic: You’re basically building flavor towers in a baking dish—no fancy skills needed. Even my 10-year-old niece can assemble these.
• Instant crowd hype: That moment when the cheese pulls apart? Pure party gold. I’ve seen grown adults race to the platter like it’s the last slice of pizza.
• Total shape-shifters: Swap the Swiss for provolone, add spicy mustard, or go wild with pickled jalapeños. My vegetarian friends beg for the “fake Reuben” version with grilled mushrooms.
• Nostalgia in every bite: All the deli-counter vibes you love, but portable enough to eat while cheering for your team (or arguing about bad referee calls).
• Leftover wizardry: These reheat like a dream—just pop ’em back in the oven when your late friend finally shows up.

Ingredients for Reuben Sliders

Okay, let’s talk ingredients—this is where the magic starts! I’m pretty particular about a few of these (learned the hard way when my early versions turned out soggy or bland). Here’s everything you’ll need for slider perfection:

• 12 slider buns (or small rye bread rolls): The mini rye ones are my favorite—they’ve got that classic caraway flavor that makes Reubens sing. If you can’t find them, Hawaiian rolls work in a pinch (sweet and savory combo alert!).
• 1 lb corned beef, thinly sliced: Pro tip: Ask your deli counter to slice it #2 thickness—thick enough to hold up, thin enough to layer easily. Pastrami rebels, this is your swap spot!
• 8 slices Swiss cheese: I cut each slice into quarters so every bite gets cheesy goodness. Emmental or Gruyère work too if you’re feeling fancy.
• 1 cup sauerkraut, drained: Drain this like your sliders’ crispness depends on it (because it does!). I press mine between paper towels—no one wants a wet sandwich.
• ½ cup Russian dressing: My grandma’s secret is adding extra pickle relish to hers. Thousand Island is totally fine if that’s what’s in your fridge.
• 2 tbsp butter, melted: For that golden, crispy top. Salted butter makes the flavor pop.
• 1 tsp caraway seeds (optional): These are the “why does this taste so authentic?” sprinkle. Omit if your buns already have ’em.

See? Nothing crazy—just good-quality versions of the usual suspects. Now let’s make some magic!

How to Make Reuben Sliders

Alright, let’s get these sliders from dream to delicious reality! Trust me, it’s so easy you’ll laugh—but the results? Pure party magic. Here’s exactly how I layer, bake, and serve these beauties every time (with a few hard-earned tricks along the way).

Step 1: Preheat and Prep

First things first: crank that oven to 350°F (175°C)—no guessing on temperature here. While it heats up, grab your 9×13-inch baking dish (or any similar size—I’ve used a pie dish in desperation and it worked!).

Now, carefully slice your slider buns in half horizontally, keeping them connected if they’re attached (those Hawaiian roll packs are perfect for this). Place the bottom halves snugly in the dish—they’ll cozy up like they’re at a sleepover. If your buns are stubbornly thick, you can scoop out a teensy bit of the inside to make room for all that glorious filling.

Step 2: Layer the Fillings

Here’s where the fun begins! Layer like you’re building a flavor skyscraper:

1. Corned beef: Drape those thin slices over the buns like tiny meat blankets. Don’t be shy—overlap slightly so no bun feels left out.
2. Swiss cheese: Scatter your cheese pieces like you’re sprinkling confetti. Pro tip: tuck some cheese under the meat edges to prevent it from sliding off during baking (learned that after the Great Slider Avalanche of 2020).
3. Sauerkraut: Grab small pinches of your well-drained sauerkraut and dot it around. Think “flavor bombs” rather than full coverage—too much and things get soggy.
4. Russian dressing: Drizzle or dollop this over the top. I use a spoon to spread it lightly—you want every bite to have that tangy kick without drowning the other flavors.

Now gently press the bun tops on like you’re tucking them in. Admire your handiwork for a second—it’s already starting to smell like a deli in here!

Step 3: Bake and Serve

Almost there! Brush the melted butter generously over the tops (this is your golden crispiness guarantee). If you’re using caraway seeds, now’s the time to sprinkle them like fairy dust.

Bake for 10–12 minutes—you’ll know they’re ready when the cheese starts oozing out the sides and the bun tops turn that perfect shade of “toasted but not tough.” If they’re browning too fast, tent loosely with foil.

Pull them out and let them rest for 2 minutes (agonizing, I know). Then slice between the buns with a sharp knife and watch as your friends descend like hungry seagulls. Serve with extra dressing for dipping and a pile of dill pickles on the side—because Reubens demand pickles, it’s science.

Tips for Perfect Reuben Sliders

Okay, let me spill all my hard-earned slider secrets—these little tweaks make all the difference between good sliders and “can I get your recipe?” sliders:

• Toast those buns first: Pop just the bottoms in the oven for 5 minutes at 350°F before assembling. It creates a moisture barrier so they stay crisp under all that juicy goodness.
• Sauerkraut squeeze-out: Really wring out that sauerkraut! I press mine between layers of paper towels until they come away dry. Wet kraut = soggy slider sadness.
• Foil insurance: If your oven runs hot (mine’s a feisty one), tent foil over the sliders halfway through baking to prevent the tops from turning into hockey pucks.
• Warm your dressing: Microwave the Russian dressing for 10 seconds before drizzling—it spreads like a dream and soaks into the meat better.
• Slice smarter: Use a serrated knife dipped in hot water to cleanly cut through the baked sliders. No more cheese avalanches!

Pro tip from my last BBQ fail: if your sliders start to brown too fast, slide a baking sheet on the rack above them to act as a heat shield. Works like a charm!

Reuben Sliders Variations

Listen, rules were made to be broken—especially when it comes to these sliders! Here’s how I love to mix things up:

• Pastrami party: Swap corned beef for pastrami and add a smear of spicy brown mustard—it’s like a NYC deli exploded in your mouth (in the best way).
• Gluten-free hack: Use your favorite GF rolls or even crisp lettuce cups for a low-carb twist.
• Pickle power: Tuck thin dill pickle slices under the cheese—trust me, that briny crunch takes these to flavor town.
• Spice freak: Stir a teaspoon of horseradish into the Russian dressing if you like it with attitude.

My weirdest (but genius?) creation: using leftover roasted turkey and cranberry sauce for a Thanksgiving Reuben. Don’t knock it till you’ve tried it!

Serving and Storing Reuben Sliders

Here’s the best part—these sliders taste amazing fresh from the oven and as leftovers (if you’re lucky enough to have any!). I always serve them with a big bowl of dill pickles and a tangy coleslaw—the crunch cuts through all that cheesy richness perfectly. For game day, I arrange them on a platter with little bowls of extra Russian dressing and spicy mustard for dipping. Leftovers? Just wrap them tightly and refrigerate for up to 3 days. When the craving hits, reheat in a 300°F oven until the cheese gets gooey again—microwaving makes the buns tough, and we can’t have that!

Reuben Sliders Nutrition Information

Okay, let’s talk numbers—but remember, these are just estimates based on my exact recipe. Your sliders might vary depending on how generous you are with the cheese (no judgment here!). Here’s the nutritional breakdown per slider when you make a batch of 12:

• Calories: 250 – Hey, it’s basically a meal in mini form!
• Fat: 12g (5g saturated) – That’s the Swiss cheese and butter doing their magic
• Protein: 15g – Thank you, glorious corned beef
• Carbs: 20g – Mostly from those tasty rye buns
• Sodium: 800mg – What can I say? Deli meats love their salt

A little tip from my nutritionist friend: If you’re watching sodium, rinse that sauerkraut really well and look for low-sodium corned beef. And hey—these pack more protein than most party snacks, so I call that a win when I’m balancing my plate with veggies!

Reuben Sliders FAQs

I get asked these questions every time I serve these sliders—so let’s tackle the big ones before you get baking!

• Can I assemble these ahead of time? Absolutely! Layer everything (minus the butter brush) up to 4 hours before baking. Cover tightly with foil and refrigerate. Add 2-3 extra minutes to the bake time since they’ll be cold.
• What’s the best cheese substitute for Swiss? If Swiss isn’t your thing, try provolone for mildness or Gruyère for extra nuttiness. My Wisconsin friends swear by brick cheese—it melts like a dream.
• How do I keep party sliders warm for a crowd? Set your oven to 200°F and keep them on a baking sheet. They’ll stay perfect for about an hour. Bonus: the cheese stays at peak gooeyness!
• Can I freeze leftovers? You bet! Wrap individual sliders in foil, then freeze for up to 1 month. Reheat frozen sliders at 325°F for 12-15 minutes—no thawing needed.
• Why did my sliders turn out soggy? Two likely culprits: undrained sauerkraut or not toasting the buns first. Next time, press that kraut like you’re wringing out a wet towel!

Still have questions? Drop them in the comments—I’ve probably made every mistake possible with these sliders (and lived to tell the tasty tales).

Alright, slider squad—now it’s your turn! Did these Reuben Sliders disappear as fast at your house as they do at mine? Tap those stars below to rate the recipe (be honest, I can take it!), and please tell me in the comments how you put your own spin on them. Did you go wild with pastrami? Sneak in some jalapeños? Forget the sauerkraut entirely? (Okay, maybe don’t admit that last one…) Your tweaks might just inspire my next batch—because let’s face it, I’ll be making these again before the week’s out!

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