Ever need an easy crowd-pleaser that doesn't require hours in the kitchen? These reuben sandwich sliders have become my absolute go-to for game days, family gatherings, and pretty much any time I need to feed a group without losing my mind! The first time I made these for Emily and her friends during a weekend sleepover, they disappeared so fast I barely got one for myself. I had to make a second batch just so I could enjoy them too!
What makes these sliders special is how they transform the classic deli sandwich into the perfect bite-sized treat. The sweet Hawaiian rolls create this amazing contrast with the tangy sauerkraut and savory corned beef. Plus, that butter-onion topping gets all golden and crispy in the oven – it's seriously drool-worthy!
why you will like this recipe
- Super simple to make with just 10 minutes of prep time
- Perfect make-ahead option for parties and gatherings
- All the classic Reuben flavors in bite-sized form
- That butter-onion topping creates the most incredible crispy exterior
- Great for feeding a crowd without complicated cooking
- Can be prepped in advance and baked right before serving
- The Hawaiian rolls add a touch of sweetness that balances the tangy sauerkraut perfectly
ingredients for reuben sandwich sliders
- 14 ounces canned sauerkraut
- 2 tablespoons Russian dressing or Thousand Island, plus more for dipping
- ½ teaspoon caraway seeds (optional)
- 12 Hawaiian rolls
- 8 slices Swiss cheese
- ½ pound deli corned beef, thinly sliced
- ½ cup unsalted butter, melted
- 1 & ½ tablespoons dried onion soup mix
- ½ teaspoon poppy seeds
- Fresh chopped parsley for garnish (optional)
instructions for reuben sandwich sliders
- Preheat the oven to 350°F.
- Drain the sauerkraut well and squeeze it dry with a clean kitchen towel or paper towels. This step is super important! You want to get as much liquid out of the sauerkraut as possible to prevent soggy sliders (nobody likes a soggy slider, am I right?).
- Place the sauerkraut in a medium-sized bowl and mix it with the Russian dressing and caraway seeds if using, set aside.
- Cut the Hawaiian rolls in half horizontally so you have tops and bottoms. Try to keep the rolls connected to each other – this makes assembly so much easier!
- Place the bottom portion of the rolls, cut side up, into an 11x7 baking dish.
- Add 4 slices of the swiss cheese on top of the rolls, covering the entire surface.
- Add the corned beef, distributing it evenly over the cheese layer.
- Spread the sauerkraut mixture evenly over the corned beef.
- Add another 4 slices of cheese on top of the sauerkraut, then place the tops of the rolls on top of the filling.
- In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds until well combined.
- Brush the butter mixture on top of the rolls, making sure to use it all! This is what creates that amazing flavor and crispy top, so don't skimp here!
- Cover with nonstick foil or spray regular foil with cooking spray to prevent sticking to the tops of the rolls.
- Bake covered for 25 minutes, then remove the foil and bake an additional 5 minutes until the tops are toasted and beautifully browned.
- Cut into individual sliders, garnish with optional fresh parsley if desired, and serve with extra Russian or Thousand Island dressing for dipping.
storage & reheating
- Store any leftover sliders in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover loosely with foil and warm in a 325°F oven for about 10 minutes.
- You can also microwave individual sliders for 20-30 seconds, but the bread won't be as crispy.
- These sliders actually taste amazing cold from the fridge too – I may or may not have eaten them straight out of the container for breakfast the next day! (Don't judge!)
- Not recommended for freezing as the bread texture will change significantly.
tips for the best reuben sandwich sliders
getting the perfect texture
The key to amazing reuben sandwich sliders is managing moisture. Really take the time to squeeze out that sauerkraut! I typically put it in a clean kitchen towel and twist it like I'm wringing out laundry. It makes such a difference in preventing soggy bottoms on your sliders.
Also, don't skip the final 5 minutes of uncovered baking time. This is what gives you that gorgeous golden top that adds the perfect textural contrast to the melty interior. Honestly, it's my favorite part!
make-ahead options
Want to prep these ahead? You absolutely can! I've assembled these up to 24 hours in advance and kept them covered in the refrigerator. Just take them out about 15-20 minutes before baking to take the chill off, and you might need to add about 5 extra minutes of baking time.
The butter mixture can be made a day ahead too – just reheat it briefly in the microwave until it's liquid enough to brush over the rolls.
serving suggestions
These sliders are practically a meal on their own, but they pair beautifully with a simple side. My go-to options are kettle chips, a crisp dill pickle spear, or a light green salad if I'm feeling like I should add some vegetables (but let's be honest, it's all about the sliders!).
For parties, I like to set out extra Russian dressing in a small bowl for dipping – people go crazy for it!
frequently asked questions about reuben sandwich sliders
Yes! Assemble up to 24 hours ahead, refrigerate, then let stand at room temperature for 15 minutes before baking (may need 5 extra minutes of baking time).
Thoroughly drain and squeeze the sauerkraut dry. The cheese layers and butter-onion mixture also help create barriers against moisture.
Potato salad, coleslaw, dill pickles, kettle chips, or a simple green salad. Perfect for game days and casual gatherings.
The Reuben is American-made with multicultural influences - corned beef (Irish association), sauerkraut (German), Swiss cheese, and Russian dressing. It was created in the early 20th century in the United States.
Whatever its origins, I'm just grateful someone put these flavors together because they're absolutely perfect in these sliders!
recipes you may like
- Sweet Potato Chili - Another crowd-pleasing option that's great for game day or casual gatherings
- Quick Easy Smothered Chicken Recipe - Another simple but impressive dish for feeding family and friends
conclusion
These reuben sandwich sliders have become my secret weapon for entertaining. They're incredibly easy to make but always impress guests with their amazing flavors and that irresistible buttery topping. The combination of sweet Hawaiian rolls, tangy sauerkraut, savory corned beef, and melty Swiss cheese is absolutely unbeatable!
I love recipes that let me spend less time in the kitchen and more time with my guests, and these sliders definitely fit the bill. Whether you're hosting game day, need a potluck dish, or just want to treat your family to something special without hours of work, these reuben sliders deliver every time.
Don't forget to save this recipe to Pinterest for later – I promise it'll become one of your go-to recipes too!
Sarah
Reuben Sandwich Sliders
Equipment
- 11x7 Baking Dish
- Aluminum Foil
- Pastry Brush
- Small Bowl
- Medium Bowl
Ingredients
- 14 ounces canned sauerkraut drained and squeezed dry
- 2 tablespoons Russian dressing or Thousand Island plus more for dipping
- ½ teaspoon caraway seeds optional
- 12 Hawaiian rolls
- 8 slices Swiss cheese
- ½ pound deli corned beef thinly sliced
- ½ cup unsalted butter melted
- 1 ½ tablespoons dried onion soup mix
- ½ teaspoon poppy seeds
- fresh chopped parsley for garnish, optional
Instructions
- Preheat the oven to 350°F (175°C).
- Drain the sauerkraut well and squeeze it dry with a clean kitchen towel or paper towels. You want to get as much liquid out of the sauerkraut as possible to prevent soggy sliders.
- Place the sauerkraut in a medium-sized bowl and mix it with the Russian dressing and caraway seeds if using, set aside.
- Cut the Hawaiian rolls in half horizontally so you have tops and bottoms. Try to keep the rolls connected to each other for easier assembly.
- Place the bottom portion of the rolls, cut side up, into an 11x7 baking dish.
- Add 4 slices of the Swiss cheese on top of the rolls, covering the entire surface.
- Add the corned beef, distributing it evenly over the cheese layer.
- Spread the sauerkraut mixture evenly over the corned beef.
- Add another 4 slices of cheese on top of the sauerkraut, then place the tops of the rolls on top of the filling.
- In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds until well combined.
- Brush the butter mixture on top of the rolls, making sure to use it all.
- Cover with nonstick foil or spray regular foil with cooking spray to prevent sticking to the tops of the rolls.
- Bake covered for 25 minutes, then remove the foil and bake an additional 5 minutes until the tops are toasted and beautifully browned.
- Cut into individual sliders, garnish with optional fresh parsley if desired, and serve with extra Russian or Thousand Island dressing for dipping.
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