These delicious Reuben Sliders combine all of the classic flavors of a traditional Reuben piled on Hawaiian rolls and baked until golden brown. With corned beef, sauerkraut, Swiss cheese and tangy Thousand Island dressing, these sliders are sure to become a new family favorite!
If you've spent much time around here, you already know we're huge fans of anything Reuben. From the classic sandwich to Reuben dip, I just can't get enough of that irresistible combination of corned beef, Swiss cheese, sauerkraut, and tangy Thousand Island dressing. So turning those flavors into baked Hawaiian roll sliders felt like the obvious next step!
These Reuben Sliders have become one of our favorite recipes for game day, potlucks, holiday parties, St. Patrick's Day, you name it!. Soft, buttery Hawaiian rolls are layered with all the classic Reuben ingredients, brushed with a flavorful butter topping, and baked until the cheese is perfectly melty and the tops are golden brown. They're easy to assemble, feed a crowd, and disappear every single time I make them.
Whether you're looking for an easy party appetizer, a tailgating recipe, or a fun weeknight dinner the whole family will love, these Hawaiian Roll Reuben Sliders are guaranteed to be a hit.
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Equipment
- Baking sheet or other rectangular pan
- Small bowl and pastry brush: I love this silicone pastry brush set from Amazon.
- Aluminum foil
- Measuring cups and spoons
Ingredients and Substitutions
- Hawaiian rolls: I recommend Kings Hawaiian rolls but you can use the slider bun of your choice. If you can find slider sized rye buns that sounds yummy!
- Pastrami or Roast Beef: I personally like my pastrami cut as thin as possible but you choose the thickness level you prefer. Roast beef, corned beef or turkey pastrami also work great.
- Thousand Island or Russian Dressing
- Swiss Cheese: You can substitute with provolone or a different kind of cheese if you prefer.
- Sauerkraut: You can use homemade or store bought sauerkraut for this recipe. The key is going to be draining it thoroughly and then squeezing out any excess moisture with a paper towel. This will prevent the sliders from getting soggy.
- Butter, melted
- Dried minced onion: You can omit if you don't have this on hand but I like the flavor and texture.
- Worcestershire sauce
- Garlic clove: I recommend a freshly crushed garlic clove, rather than minced garlic from a jar.
- Fresh parsley (optional)
- Poppy seeds: Again, you can omit if you don't have any but I like the texture.
- Pickle slices (optional): I love serving these sliders with a pickle slice on top held in by a toothpick. Feel free to omit if preferred.
Reuben Sliders Recipe FAQS
You can but you will need to pay extra attention to getting all of the moisture out of the sauerkraut. Otherwise, they can get quite soggy. Simply assemble the sliders as per the instructions and store in the fridge. Mix together the melted butter and spices and brush on just before baking.
We think they do! Again, it is very important to get as much moisture as possible out of the sauerkraut. I recommend doing this by first straining in a colander and then squeezing any excess moisture out with a paper towel.
They are best reheated in the oven, covered at around 325 for 10-15 minutes until heated through. Or they can be reheated in the air fryer. You can microwave them but they tend to get quite soggy.
Any type of thinly sliced roast beef will work great. I've also used turkey pastrami which works nicely. You could also do ham or turkey but it won't have the same flavor.
Be sure to drain the sauerkraut really well before adding it to the sliders. I like to squeeze out as much excess liquid as possible using paper towels or a clean kitchen towel.
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Made this homemade Reuben Slider recipe? Let me know what you think in the comments!
Recipe
Reuben Sliders
Equipment
- baking sheet or large casserole dish
- Aluminum foil
- measuring cups spoons
- pastry brush
- toothpicks (optional)
Ingredients
- 1 package King's Hawaiian rolls, 12 count Can substitute with rye bread slider buns
- ½ cup Thousand Island or Russian dressing
- ¾ lb pastrami or roast beef, thinly sliced
- 1 cup sauerkraut, drained with excess moisture squeezed out
- 9 slices Swiss cheese
- ¼ cup butter, melted
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried minced onion
- 1 garlic clove, crushed
- 1 teaspoon poppy seeds optional
- 2 teaspoon fresh parsley, minced optional
- 12 pickle slices optional
Instructions
- Preheat the oven to 350 degrees F. Drain sauerkraut and then use a paper towel to squeeze out any excess moisture. Set aside.
- Slice your Hawaiian rolls in half. Spread Thousand Island dressing on both sides.Lay the bottom half of the rolls on a baking sheet or pan. Layer on pastrami followed by sauerkraut and slices of Swiss cheese. Replace the top bun and set aside.
- In a small bowl combine melted butter with Worcestershire, dried minced onion, poppy seeds, garlic and minced parsley. Mix to combine. Brush the seasoned butter mixture over the top of the sliders, being sure to coat all the nooks and crannies.
- Cover the sliders with foil then bake at 350 degrees F for about 30 minutes until golden brown.Cut, then serve with a pickle slice if desired. Enjoy!
Claudia
I made these Reuben sliders, and they were packed with tangy, savory goodness—so tasty and fun to eat!
Ashley
My mom is visiting from out of state and Reuben is one of her favorites. I made these for lunch and she loved them!
Lora
These Reuben sliders are the ultimate crowd-pleaser—melty, tangy, and baked to perfection. All the classic flavors in one irresistible bite.
Jaleah
These Reuben sliders are amazing! Such a great recipe.
Leslie
This is the perfect slider recipe! It has all the right flavors and is so simple to put together!