Mini Reuben Sliders – Big Deli Flavor in Bite-Size Form
Mini Reuben sliders bring everything you love about the classic deli sandwich into small, shareable bites. They’re savory, melty, a little tangy, and perfect for game day, parties, or an easy weeknight dinner. No special skills required—just stack, bake, and enjoy.
The best part is how customizable they are based on what you have on hand. If you love a good Reuben, these little sliders will absolutely hit the spot.
Mini Reuben Sliders - Big Deli Flavor in Bite-Size Form
Ingredients
Method
- Prep the pan: Heat your oven to 350°F (175°C). Line a 9x13-inch baking dish or sheet pan with parchment for easy cleanup.
- Split the rolls: Without separating each roll, slice the entire sheet of slider rolls horizontally. Place the bottom layer in the pan, cut side up.Set the top layer aside.
- Spread the dressing: Brush or spread a generous layer of Russian or Thousand Island dressing over the cut side of the bottom rolls. Aim for even coverage, but don’t oversaturate.
- Add the cheese base: Lay a layer of Swiss cheese over the dressing, slightly overlapping slices so the whole surface is covered.
- Layer the corned beef: Pile on the corned beef evenly. Fold slices to add height and texture, but keep the layer uniform so the sliders bake evenly.
- Drain and add sauerkraut: Squeeze extra liquid from the sauerkraut with paper towels.Scatter it evenly over the corned beef. This avoids soggy buns and keeps flavors balanced.
- Top with more cheese: Add a final layer of Swiss. This helps “glue” everything together as it melts.
- Cap the rolls: Place the top layer of rolls over the fillings, aligning the edges.
- Make the butter topping: Melt the butter and stir in caraway seeds, garlic powder, onion powder, Dijon, and a few grinds of black pepper.Brush this mixture over the tops of the rolls. This step adds classic Reuben aroma and extra flavor.
- Bake covered: Tent the pan loosely with foil and bake for 12–15 minutes, until the cheese is mostly melted.
- Finish uncovered: Remove the foil and bake another 5–7 minutes to toast the tops. You’re looking for golden-brown and slightly crisp.
- Rest and slice: Let the sliders rest for 5 minutes. Cut along the roll seams to separate.Serve with extra dressing on the side if you like.
What Makes This Special
Mini Reuben sliders pack bold flavor without the fuss. They’re built on soft slider rolls, layered with corned beef, Swiss cheese, tangy sauerkraut, and creamy Russian or Thousand Island dressing.
A quick bake melts everything together, and a buttery caraway topping gives them that unmistakable deli vibe. They feed a crowd with minimal work and reheat well, too.
They also scale easily. Make one pan for a small group or two for a party.
And because these sliders are assembled in a single casserole-style tray, you get evenly toasted tops and gooey centers every time.
Shopping List
- 1 package (12-count) soft slider rolls (Hawaiian or classic dinner rolls)
- 1 pound sliced corned beef (deli-style, thinly sliced)
- 10–12 slices Swiss cheese
- 1 to 1 1/2 cups sauerkraut, well-drained
- 1/2 to 3/4 cup Russian dressing or Thousand Island dressing
- 2 tablespoons unsalted butter
- 1 teaspoon caraway seeds (optional but recommended)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Dijon mustard (for the butter topping, optional)
- Freshly ground black pepper
- Parchment paper or foil for lining the pan
How to Make It
- Prep the pan: Heat your oven to 350°F (175°C). Line a 9×13-inch baking dish or sheet pan with parchment for easy cleanup.
- Split the rolls: Without separating each roll, slice the entire sheet of slider rolls horizontally. Place the bottom layer in the pan, cut side up.Set the top layer aside.
- Spread the dressing: Brush or spread a generous layer of Russian or Thousand Island dressing over the cut side of the bottom rolls. Aim for even coverage, but don’t oversaturate.
- Add the cheese base: Lay a layer of Swiss cheese over the dressing, slightly overlapping slices so the whole surface is covered.
- Layer the corned beef: Pile on the corned beef evenly. Fold slices to add height and texture, but keep the layer uniform so the sliders bake evenly.
- Drain and add sauerkraut: Squeeze extra liquid from the sauerkraut with paper towels.Scatter it evenly over the corned beef. This avoids soggy buns and keeps flavors balanced.
- Top with more cheese: Add a final layer of Swiss. This helps “glue” everything together as it melts.
- Cap the rolls: Place the top layer of rolls over the fillings, aligning the edges.
- Make the butter topping: Melt the butter and stir in caraway seeds, garlic powder, onion powder, Dijon, and a few grinds of black pepper.Brush this mixture over the tops of the rolls. This step adds classic Reuben aroma and extra flavor.
- Bake covered: Tent the pan loosely with foil and bake for 12–15 minutes, until the cheese is mostly melted.
- Finish uncovered: Remove the foil and bake another 5–7 minutes to toast the tops. You’re looking for golden-brown and slightly crisp.
- Rest and slice: Let the sliders rest for 5 minutes. Cut along the roll seams to separate.Serve with extra dressing on the side if you like.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 300°F (150°C) oven for 8–10 minutes to revive the texture.
- Freezer: Wrap individual sliders tightly in foil, then place in a freezer bag for up to 2 months. Reheat from frozen at 325°F (165°C) for 20–25 minutes, keeping them wrapped for the first 15 minutes.
- Make-ahead tip: Assemble up to 1 day in advance, cover, and refrigerate.Add the butter topping just before baking so the rolls don’t get soggy.
Health Benefits
While these sliders are an indulgence, there are a few pluses. Fermented sauerkraut provides probiotics and a bit of fiber, which may support gut health. Swiss cheese offers calcium and protein, and corned beef contributes iron and B vitamins. If you want to lighten things up, use a lighter dressing, go easy on the butter, and pile on extra kraut for more fiber and tang.
For anyone watching sodium, keep in mind that corned beef and sauerkraut are both salty. Rinsing and draining the kraut can help, and you can ask the deli for a lower-sodium corned beef if available.
Pitfalls to Watch Out For
- Soggy bottoms: The biggest culprit is wet sauerkraut.Drain and squeeze it well. Don’t overload the dressing on the bottom layer.
- Uneven melting: Keep fillings evenly layered. If your rolls are very tall, extend the covered bake time by a few minutes.
- Dry tops: If the tops look dry, you may have under-brushed the butter.Brush thoroughly, especially around the edges.
- Overly salty flavor: Balance the saltiness with a little extra dressing or a sprinkle of caraway. Rinsed kraut can mellow the bite.
- Sticking to the pan: Use parchment or a light spray of oil to keep the bottoms from sticking.
Alternatives
- Meat swap: Use pastrami or turkey for a “Rachel” variation. Turkey keeps it lighter while still tasting great with kraut and Swiss.
- Cheese options: Provolone, Gruyère, or a mix of Swiss and mozzarella for extra melt.
- Sauce twist: Mix mayo, ketchup, relish, and a little horseradish for a quick homemade Thousand Island.For heat, add a dash of hot sauce.
- Bread choices: Pretzel slider rolls, mini rye rolls, or whole-wheat dinner rolls. Rye gives the most classic Reuben flavor.
- Vegetarian version: Swap corned beef for thick-sliced roasted mushrooms or seasoned tempeh. Keep the kraut and Swiss, and use the same baking method.
- Gluten-free: Use gluten-free slider rolls and verify your sauerkraut and dressing are certified gluten-free.
FAQ
Can I make these without baking?
You can assemble and warm them on a covered skillet over low heat, flipping carefully to toast both sides.
Baking is easier for a crowd, but stovetop works in a pinch.
What’s the best corned beef to use?
Ask the deli for thinly sliced corned beef with a little marbling. Too lean can be dry; a touch of fat keeps it tender and flavorful when baked.
Do I need to rinse the sauerkraut?
You don’t have to, but rinsing and squeezing reduces saltiness and excess moisture. If you enjoy a strong, briny bite, just drain very well and skip rinsing.
How can I keep the sliders warm for a party?
Bake as directed, then keep them loosely covered with foil in a 200°F (95°C) oven for up to 30 minutes.
Brush a little extra melted butter if the tops dry out.
Can I add pickles?
Yes—thinly sliced dill pickles add crunch and a vinegary kick. Layer them under the sauerkraut so they stay in place.
What if I don’t have caraway seeds?
Skip them or replace with a pinch of celery seed. Caraway brings classic rye-bread flavor, but the sliders will still be great without it.
How many sliders should I plan per person?
For appetizers, plan on 1–2 per person.
For a main, estimate 2–3 depending on sides and appetites.
Can I assemble and freeze before baking?
It’s better to bake first, then freeze. Assembled, unbaked sliders can get soggy as they thaw. Fully baked sliders reheat more evenly.
Final Thoughts
Mini Reuben sliders deliver everything you want from a deli sandwich in a simple, crowd-friendly format.
They’re easy to assemble, full of character, and endlessly adaptable to your taste. Keep a pack of slider rolls, a jar of kraut, and some Swiss on hand, and you’re never far from a warm, satisfying snack or dinner. Serve them with chips, a crisp salad, or pickles and enjoy every melty, tangy bite.
