Reuben Sliders
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 servings
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Calories
217 kcal
Reuben Sliders
Description
The Reuben Sliders recipe assembles 12 small sandwiches using sweet rolls layered with Swiss cheese, thinly sliced corned beef or pastrami, drained sauerkraut, and Thousand Island dressing. Draining the sauerkraut well and squeezing out moisture is essential to avoid soggy bread. Each slider is topped with more cheese and the roll tops. A butter mixture with brown mustard, garlic powder, and Worcestershire sauce is brushed on top before baking until warm and slightly browned. These sliders combine the classic Reuben flavors in a compact, handheld form. The multiple layers and sauces create a rich and tangy taste profile with a moist but structurally sound texture, thanks to the cheese barriers.
They can be prepared ahead of time by assembling and then refrigerating or freezing, with instructions to add sauerkraut and dressing just before baking for best results. Reheating is done in the oven with foil to keep moisture while warming through. Variations include different rolls like pretzel or rye for flavor changes.
For storage, cover with foil or airtight containers and refrigerate for up to five days or freeze for up to three months. Assemble without moist ingredients first to maintain freshness until baking.
Ingredients
- 12 sweet roll 12 rolls or similar, or use pretzel rolls or even rye bread for a more authentic flavor, King’s Hawaiian
- 1 pound corned beef ie. pastrami, thinly sliced (I like uncured, no nitrates or nitrites, deli
- 6-12 lices swiss cheese thinly sliced
- 8- ounce sauerkraut drained and squeezed as much moisture. I used fresh sauerkraut found in the deli
- ¼ -½ cup Thousand Island dressing I like Lighthouse in the refrigerator section
- 4 tablespoons butter melted (I use salted butter, if using unsalted, add a bit of salt)
- ½ tablespoon brown mustard other mustards may be used, spicy
- 2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- everything bagel seasoning or try sesame seeds, poppy seeds or leave them plain
Instructions
- Preheat the oven to 350° F (175° C) a 9×13 inch baking dish or line a rimmed baking sheet with parchment.
- Place sauerkraut in sieve and drain well, then squeeze out any additional moisture using paper towels, you want it as dry as possible.
- Slice the Hawaiian rolls (12 pack) in half lengthwise, with the bottoms slightly thicker than the tops while keeping the rolls together. Place the bottom half in the prepared pan.
- Place one layer of the cheese (6 slices) over the bottom buns (this helps the rolls from getting too soggy from the sauerkraut).
- On top of the cheese, place the pastrami (1 lb) evenly on top of each roll (roughly).
- Evenly spread the drained sauerkraut (8 oz) over the top of the pastrami.
- Drizzle the Thousand Island dressing (¼ -½ cup) evenly over the top of the sauerkraut then layer with more cheese (6 slices) before placing the tops of the buns on top.
- In a small bowl, combine the melted butter (4 TBL), spicy brown mustard (½ TBL), garlic powder (½ tsp), onion powder (¼ tsp), and Worcestershire sauce (2 tsp). Stir well, then pour the sauce over the tops of the sandwiches, using a silicone brush to brush the sides and crevices with the sauce. Sprinkle the tops with a little Everything but the Bagel seasoning, if desired.
- Cover loosely with foil and bake for 10-20 minutes; remove foil and continue baking until cheese is melted and tops are golden and slightly crisp, another 5 minutes or so.
- Cut into individual servings and serve immediately with a side of Thousand Island.
Notes
- Use fresh refrigerated sauerkraut for best flavor, draining well to keep sliders from becoming soggy.
- Cheese on both top and bottom buns helps prevent moisture from soaking into the bread.
- Do not flatten the corned beef; arrange it loosely to maintain texture.
- Store assembled sliders covered in the refrigerator for up to five days or freeze up to three months; add sauerkraut and dressing just before baking.
- Reheat baked sliders in a foil-covered dish at 350° F for 15-20 minutes to warm thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 217kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 707mg | 29% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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