Can I make Reuben sliders ahead of time without ruining the texture?

You can assemble the sliders a few hours ahead, but stop before brushing on the butter. Cover the pan tightly and refrigerate so the bread doesn’t start absorbing moisture too early. When you’re ready to bake, let the pan sit at room temperature for about 15 minutes, then brush with the seasoned butter and bake as written. This keeps the centers warm and the tops crisp instead of soggy.

What’s the best substitute if I don’t like sauerkraut?

Use thinly sliced dill pickles or well-drained coleslaw mix tossed lightly with a splash of pickle juice. You’re replacing acidity and crunch, not bulk. Avoid sweet slaws or anything creamy—the dressing already fills that role, and doubling it will mute the flavor instead of balancing it.

Can these be made on rye slider buns instead of Hawaiian rolls?

Yes, but you have to adjust your expectations and technique. Rye slider buns are drier and less enriched, so they don’t tolerate excess moisture. Go lighter on the dressing, be meticulous about squeezing the sauerkraut dry, and don’t skip the foil phase in the oven. Done right, you’ll get a more traditional deli-style Reuben slider with less softness and more chew.

How do I reheat leftovers without drying them out?

Wrap the sliders tightly in foil and reheat them in a 325°F oven until the centers are warm and the cheese relaxes again. This gentle heat brings the bread back to life without scorching the tops. Avoid the microwave—it turns the bread rubbery and separates the layers, undoing what made the Reuben sliders work in the first place.

Are Reuben sliders better baked or warmed in an air fryer?

They are better baked, full stop. Baking allows the centers to heat through while the tops brown gradually under the butter glaze. An air fryer blasts the exterior too fast, leaving you with hot crusts and cold middles. If you’re reheating one or two sliders, the air fryer can work at a low temperature, but for cooking them initially, the oven is the right tool.

Ultimate Reuben Sliders with Crisp Tops

Description

These Reuben sliders deliver crisp, buttery tops and juicy centers without soggy bread. Built with Swiss cheese, pastrami or corned beef, well-drained sauerkraut, and a smart oven method that keeps everything balanced and flavorful.

Ingredients

Scale

1 package King’s Hawaiian rolls (12 count)
1/2 cup Thousand Island or Russian dressing
3/4 pound pastrami, corned beef, or roast beef, thinly sliced
1 cup sauerkraut, drained and squeezed dry
9 slices Swiss cheese
1/4 cup butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon dried minced onion
1 garlic clove, crushed
1 teaspoon poppy seeds (optional)
2 teaspoons fresh parsley, minced (optional)
12 pickle slices (optional)

Cook Mode Keep your screen awake while you cook

Instructions

Preheat the oven to 350°F and position a rack in the middle.
Drain the sauerkraut thoroughly and squeeze out excess moisture with paper towels.
Slice the Hawaiian rolls horizontally and spread dressing lightly on both cut sides.
Place the bottom half of the rolls in a baking dish and layer with meat, sauerkraut, and Swiss cheese.
Replace the top buns.
Mix melted butter with Worcestershire sauce, dried onion, garlic, poppy seeds, and parsley.
Brush the butter mixture generously over the tops of the rolls.
Cover tightly with foil and bake until the centers are hot and the cheese is melted.
Remove foil and continue baking until the tops are golden and glossy.
Rest briefly, slice into individual sliders, and serve with pickles if desired.

Notes

Squeeze the sauerkraut very dry to prevent soggy sliders.
Use thinly sliced meat so the centers heat evenly.
Covering with foil first ensures warm middles before browning the tops.
Reheat leftovers wrapped in foil in a low oven for best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slider
Calories: 320
Sugar: 6 g
Sodium: 720 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 55 mg