How do I make Reuben sliders ahead without them getting soggy?

The safest way is to prep the parts instead of baking the whole tray early. Drain the sauerkraut well, mix the butter topping, slice the rolls, and have the meat and cheese ready. If assembling a few hours ahead, keep the butter topping off until right before baking, then bake at 350°F for about 25 to 30 minutes if the tray starts cold.

What is the best way to reheat leftover Reuben sliders?

Place leftover sliders in a small baking dish, cover loosely with foil, and warm them at 325°F for about 10 to 15 minutes. For a crisper top, uncover them for the last 2 or 3 minutes.

Can I use pastrami instead of corned beef?

Yes, pastrami works well in Reuben sliders. It has a stronger peppery, smoky flavor than corned beef. Use about 8 ounces sliced pastrami and layer it the same way.

Reuben Sliders: Easy, Cheesy Party Favorite

Description

Warm baked Reuben sliders made with soft rolls, corned beef, Swiss cheese, sauerkraut, creamy dressing, and a buttery seasoned topping. They are easy to assemble in one pan and work well for parties, game day, lunch, or a quick family dinner.

Ingredients

Scale

12 dinner rolls or Hawaiian rolls
8 ounces sliced corned beef or pastrami
8 ounces Swiss cheese
1/3 cup Thousand Island or Russian dressing
1 cup sauerkraut, well drained
1/4 cup butter, melted
1 tablespoon Dijon mustard or Worcestershire sauce
1/2 teaspoon garlic powder or minced garlic
1 teaspoon onion flakes or dried minced onion
1/2 teaspoon caraway seeds or poppy seeds
Minced parsley, optional

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Instructions

Preheat oven to 350°F.
Whisk together the melted butter, Dijon mustard or Worcestershire sauce, garlic powder, dried onion, and caraway seeds or poppy seeds in a small bowl.
Cut the rolls in half horizontally, separating the top and bottom while keeping the rolls connected if possible.
Place the bottom half of the rolls in a parchment-lined 9×13 pan.
Spread Thousand Island or Russian dressing evenly over the rolls.
Top with a layer of Swiss cheese, drained sauerkraut, sliced corned beef or pastrami, and another layer of Swiss cheese.
Place the top half of the rolls over the filling.
Gently spoon or brush the butter mixture over the tops of the rolls.
Bake for 20 to 25 minutes, or until the cheese has melted and the tops are lightly browned.
Let the sliders rest for 3 to 5 minutes, then slice and serve warm.

Notes

Drain the sauerkraut well before layering so the bottom rolls do not become soggy.
If assembling ahead, wait to add the butter topping until just before baking.
If the tops brown too quickly, loosely cover the pan with foil for the last few minutes.
Leftovers reheat best in a 325°F oven, loosely covered with foil, for 10 to 15 minutes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Appetizer, Lunch, Main Course, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slider
Calories: 278
Sugar: 6
Sodium: 650
Fat: 16
Saturated Fat: 8
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 22
Fiber: 2
Protein: 13
Cholesterol: 48