Baked Reuben Sliders are l stuffed with corned beef, sauerkraut, swiss cheese, and served with a side of thousand island dressing. Perfect for St. Patrick’s Day!
These easy Sliders are a perfect appetizer, snack, lunch or dinner. They’re quick to make and fast to bake. You can have a batch of them ready in under 30 minutes.
This recipe is a fun twist on the classic panini-style Reuben flavors coming all wrapped up in a freshly baked roll. Easy to dip into your favorite Thousand Island or Russian dressing. These little sliders are perfect for an Irish get together, St. Patrick’s Day or just because a Reuben sounds delicious right now. So, grab the corned beef and sauerkraut and let’s get cookin’!
Reuben VS Rachel Sandwich:
If you find yourself without corned beef, no problem. They named a sandwich after me and left out the corned beef… it’s called the Rachel! Haha, just kidding but true story about a sandwich called “The Rachel.” The Rachel sandwich is like a Reuben but made with pastrami instead of corn beef. To make a Rachel slider, you can use pastrami in place of corned beef.
The biggest difference between corned beef and pastrami is that pastrami is cured and smoked. Corned beef isn’t smoked. Pastrami also usually gets a dry rub for added spice and corned beef doesn’t. If you don’t care for red meats like corned beef or pastrami you can also make these sandwich sliders with ham and Swiss or turkey and Swiss. They’re a fun appetizer, lunch or dinner, especially for kids.
How Do I Make Reuben Sliders?
These Reuben sliders are really easy to make. It only takes 4 ingredients to make them.
Ingredients Needed:
- Roll dough
- Corn beef
- Swiss cheese
- Sauerkraut
- Thousand Island Dressing for dipping
Recipe Overview:
*Find the full instructions below in the recipe card*
First, take the roll dough (I used Rhodes yeast Texas rolls – they’re bigger then the regular dinner roll. You can find these in the freezer section of most grocery stores). Flatten the dough like you’re making a pizza.
Place half a cheese slice (2 quarter pieces), about a tablespoon, drained sauerkraut, then an 1/8 to 1/4 cup of meat. Fold the dough edges up over the filling. Seal it. Place 6 to 12 rolls, closure side down, on a cookie sheet lined parchment paper or a silicone mat.
Once the Stuffed rolls are on the sheet, into the oven they go. Bake at 350°F for 20-25 minutes until the rolls are baked through. Make sure to seal them well or they may leak. You can also poke a couple holes in the top to let any steam vent out.
Helpful Question Answer For Reuben Sandwiches:
What is Sauerkraut?
Sauerkraut is made from thinly cut cabbage that’s been pickled or fermented giving it a sour, tangy flavor. They add a very unique flavor to a Reuben.
I love Reuben sandwiches in their entirety. The first time I had a Reuben I didn’t know what Sauerkraut was, and if I had known, I may not have ever tried. But I did… and LOVED it! The words fermented cabbage just doesn’t sound appealing to me but it’s sooo good. If you like pickled, sour stuff on your sandwiches you’ll love it. If you’re not a pickle fan… then maybe not.
Why Thousand Island Dressing?
A classic Reuben is sauced with Russian dressing. That said, I actually don’t prefer it as it has horseradish in it. Thousand Island dressing does not. Horseradish is the biggest difference between the two. I also find Thousand Island dressing is easier to find at the store or make at home (we don’t usually have horseradish readily available at our house). Thousand Island dressing is a great alternative to Russian dressing when it comes to making a Reuben taste like a Reuben.
Add a side of this delicious broccoli salad and some mini mint brownie bites and you have yourself an AWESOME St. Patrick’s Day dinner.
If You Like This Recipe You May Also Like:
- Philly Cheesesteak Rolls
- Sweet Spiced Bread & Butter Pickles
- Easy Salmon Appetizer
- Creamy Fresh Broccoli Salad
- Pepper Relish Cheese Spread
- No-Knead Jalapeno Bread
Baked Reuben Sliders Recipe Card:
Easy Reuben Bombs
Ingredients
- 12 Rhodes Yeast Texas Rolls thawed
- 6 slices swiss cheese cut into quarters
- 3/4 to 1 cup sauerkraut drained
- 1 to 1 1/2 lbs sliced corned beef find at the deli or lunch meat section of most grocery stores
- Thousand Island dressing for dipping sauce
Method
- Preheat oven to 350°F.
- Flatten roll dough as if you were going to make a mini pizza. Place 2 pieces (1/2 a slice) swiss cheese, about a tablespoon sauerkraut, and 2-3 tablespoons corned beef on flattened dough.
- Stretch edges of dough up around filling. Seal well. (To avoid steam popping the roll you can poke a couple of small holes in the top to help vent the steam).
- Place filled rolls, closure side down, on a parchment or silicone mat lined cookie sheet. You can place 6-12 rolls. If you bake all 12 rolls at once, you may need to adjust baking time (bake a few minutes longer).
- Bake at 350°F for 20-25 minutes or until dough is completely baked and rolls are golden brown.
- Serve with thousand island dressing as a dipping sauce.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Originally Published: March 6, 2019 Updated: March 12, 2024
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