Classic Reuben Sandwiches

Classic Reuben sandwiches with tender corned beef, sauerkraut, thousand island dressing, melty Swiss cheese, on perfectly soft slider rolls.

Knowing how to cook corned beef for Reuben sandwiches makes all the difference in how these sliders turn out. Once the beef is ready, these sliders are stacked high with melty Swiss cheese, tangy sauerkraut, and Thousand Island dressing, for pure deli-style perfection.

A good Reuben sandwich must have one key ingredient; perfectly cooked corned beef. We started with our corned beef brisket which you can make in an Instant Pot, slow cooker, or in the oven. If you make this recipe, double the meat and you’ll have corned beef with cabbage the first night and sliders the next night. Yay for making life easier!

If you already have some leftover corned beef from St. Patrick’s Day, you’re halfway there. This recipe is all about turning that corned beef into something amazing – delicious, cheesy, golden brown sliders that make the best Reuben sandwiches you’ve ever tasted.

The real magic with this recipe happens when you pile everything onto soft, buttery Hawaiian rolls and bake them until golden brown. The cheese melts into the layers of corned beef and sauerkraut, the tops get just a little crispy, and every bite is absolute sandwich heaven.

Whether it’s St. Patrick’s Day or just a Tuesday, this is the best way to upgrade the traditional Reuben sandwich to easy, melty, bite-sized sliders. We’re betting you’ll love these French Dip Sliders, too.

If you’re celebrating St. Patrick’s Day, pair your sliders with my Guinness Cupcakes or this Baileys Martini for a treat that keeps the Irish flavors going!

Why You’ll Love Our Reuben Sliders

• Juicy, homemade corned beef: Whether made from scratch or with deli meat, tender, flavorful corned beef takes these sliders from good to unforgettable.
• Delicious, bite-sized perfection: All the melty cheese, tangy dressing and sauerkraut, and zesty dressing you love in a Reuben, but baked into soft, buttery pull-apart sliders.
• Buttery, golden brown topping: Brushed with melted butter and baked until golden, the tops get just a little crispy while everything inside stays gooey and delicious.

What You Need to Make Them

Sliders

• Hawaiian Rolls – Soft and slightly sweet, they soak up all the flavors and toast beautifully to golden brown.
• Thin sliced corned beef – Use leftover corned beef or grab some from the local deli for an easy shortcut.
• Swiss cheese – Slices of Swiss cheese melt perfectly between layers of meat.
• Thousand Island dressing – This creamy, slightly sweet dressing brings everything together, but homemade tangy Russian dressing works too.
• Sauerkraut (squeezed to get liquid out) – A must for that traditional Reuben sandwich flavor. Be sure to press out excess moisture using paper towels.

Butter Topping

• Butter (melted) – Brushed on top for a crispy, golden brown finish.
• Parsley – A little sprinkle adds a pop of color and fresh flavor to balance the richness.

Variations to Consider

• Homemade Russian dressing: Swap Thousand Island for a tangy homemade Russian dressing with Worcestershire sauce and lemon juice.
• Add a little heat: A thin layer of mayonnaise mixed with horseradish gives these a spicy kick.
• Make them open-faced: Skip the top half of the rolls and broil the cheese until bubbly.
• Use different cheese: Swiss is classic, but melty Muenster or provolone works too.
• Deli-style sandwich: If you want a more traditional take, swap the Hawaiian rolls for slices of rye bread or marble rye.
• Make a Rachel sandwich: Swap out the sauerkraut for coleslaw for a different way to enjoy it.
• Toppings: Optional butter toppings can include poppy seeds, minced onion and garlic salt to taste. 

How to Make Perfect Rueben Sliders

Preheat the oven to 350°F and lightly butter an 8×11 or 9×13 baking pan to prevent sticking.

Slice the Hawaiian rolls in half and place the bottom bread slices into the prepared baking dish.

Spread Thousand Island dressing over the rolls.

Layer with half the corned beef.

Add the tangy sauerkraut.

Top with slices of Swiss cheese.

Add the remaining corned beef.

Place the top half of the rolls over the layers, pressing down gently to hold everything in place. In a small bowl, mix the melted butter with parsley for added flavor.

Brush the buttery mixture evenly over the top of the sliders for a golden brown finish.

Cover the dish with aluminum foil and bake for 20 minutes on medium heat to allow the cheese to melt.

Remove the foil and bake for an additional 3-5 minutes, or until the tops are golden brown.

Take out of the oven and serve warm with a side of potato chips or a side of cabbage (for St. Patrick’s Day).

Notes: An additional layer of thousand island dressing can be added after the slices of cheese for a more bold flavor.

Storage Instructions

Keep leftover sliders in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through. You can also freeze them. Just wrap tightly in aluminum foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Top Tips for Classic Corned Reuben Sandwiches

• Use leftover corned beef: If you have some from St. Patrick’s Day, this is a great way to create a whole new and delicious dish. Slice it as thin as possible.
• Squeeze the sauerkraut: Too much liquid will make the sandwiches soggy, so use paper towels to remove excess moisture.
• Layer it right: Cheese goes on top of the sauerkraut to help hold everything together and keep the bread from getting too wet.
• Cover while baking: Foil traps the steam and keeps the rolls soft, so don’t skip this step!
• Slice before baking: If you want to make them even easier to serve, cut the rolls apart before adding the butter topping.
• Let them rest: A few minutes after baking helps everything hold together better and makes for less mess.

FAQs

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