Reuben Sliders
Warm party-size sliders layered with sliced corned beef, tangy sauerkraut, Swiss cheese, and creamy Russian-style dressing on soft dinner rolls, then baked until the cheese melts and the tops turn golden.
Prep: 15 min · Cook: 20 min · Yield: 12 · Method: Oven
Ingredients
- 12 rolls slider rolls
- 1.25 pounds deli-sliced corned beef
- 1.5 cups sauerkraut
- 8 ounces swiss cheese
- 0.5 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 3 tablespoons unsalted butter
- 0.5 teaspoon caraway seeds
- 0.25 cup dill pickles
Cooking instructions
- Heat the oven to 350°F. Line a 9-by-13-inch baking pan with foil, leaving enough overhang to lift the sliders out. Without separating the rolls, slice the entire slab horizontally. Place the bottom half in the pan. (about 5 min) — 350°F
- Stir together the mayonnaise, ketchup, horseradish, and finely chopped dill pickles. Spread half of the dressing over the cut side of the roll bottoms. (about 3 min)
- Pat the sauerkraut dry with paper towels. Layer the corned beef, sauerkraut, and Swiss cheese over the rolls, then spread the remaining dressing on the cut side of the roll tops. Place the tops over the filling. (about 5 min)
- Melt the butter and stir in the caraway seeds. Brush the mixture over the tops of the rolls. Cover the pan tightly with foil and bake for 12 minutes, until the cheese begins to melt. (about 12 min) — 350°F
- Uncover and bake for 5 to 8 minutes more, until the tops are golden and the cheese is fully melted. Let stand for 5 minutes, then cut into individual sliders and serve warm. If using leftover or reheated corned beef, heat the filling to 165°F. (about 8 min) — 350°F