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Mini Reuben Sliders - Big Deli Flavor in Bite-Size Form

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the cheese base: Lay a layer of Swiss cheese over the dressing, slightly overlapping slices so the whole surface is covered.
  5. 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.
  6. 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.
  7. Top with more cheese: Add a final layer of Swiss. This helps “glue” everything together as it melts.
  8. Cap the rolls: Place the top layer of rolls over the fillings, aligning the edges.
  9. 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.
  10. Bake covered: Tent the pan loosely with foil and bake for 12–15 minutes, until the cheese is mostly melted.
  11. Finish uncovered: Remove the foil and bake another 5–7 minutes to toast the tops. You’re looking for golden-brown and slightly crisp.
  12. 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.