Corned Beef Sliders (Reuben sliders)

Guys, you know I am a big fan of corned beef. I usually make more, so I have leftovers for these cheesy corned beef sliders. These take just 10 minutes to prep and 30 minutes to cook, and are loaded with tender, juicy corned beef, tangy sauerkraut, my signature homemade Russian dressing, and lots of Swiss cheese, all on buttery Hawaiian rolls. Anytime I make these for a party, they disappear first.

Since I consider myself a New Yorker after living there for 11 years, I take St. Patrick’s Day very seriously. I cook a feast: my family’s favorite slow-cooker corned beef with cabbage and potatoes, Irish apple cake, and never missing the Bailey’s milkshake for grown-ups.

These Reuben sliders are so hearty and satisfying, featuring layers of different ingredients that create a harmony of flavors and textures. Every bite is filled with melt-in-your-mouth thinly sliced corned beef, melted cheese, crispy, tangy saukerkat, and fluffy rolls topped with a buttery garlic-and-poppy-seed sauce. My secret here is the pickle relish and the layering of the ingredients. I finish the sliders with a tiny pickled cucumber that adds a note of sourness and just a bit of crunchiness. If you have leftover corned beef on your hands, I highly recommend making these!

Why you will love this recipe 

• Fun way to use leftover corned beef: Since we tend to have leftovers, I am always looking for new recipes to try.  This one is a keeper, and it’s one of my favorite ways to use leftover corned beef.
• Handheld Reubens for kids: These are perfect for kids instead of trying to slice Reuben sandwiches into four pieces. The bite-sized sliders let you get every morsel of sauerkraut, beef, tangy dressing, and gooey cheese in one bite, too!
• So quick and easy: With just a box of Hawaiian rolls and a few other ingredients, I can prepare and cook this dish in less than 45 minutes. And they are so ooey-gooey delicious, I usually make 2 or 3 so we have plenty of leftovers.
• Ideal for parties: These are so mouthwateringly good and always a crowd pleaser that it’s my go-to recipe for game days and house parties.

What you will need

• Bread: I use King’s Hawaiian rolls because they have a soft, sweet taste that balances out the savory and tangy flavors.
• Cheese: Freshly sliced Swiss cheese has a mild, nutty flavor that complements the salty and sour corned beef and sauerkraut. 
• Meat: I like corned beef for these sliders because its flavor is so authentic, with a salty, savory, tender profile.
• Vegetables: I use fresh sauerkraut, squeezed completely to remove excess moisture, to provide a signature tangy bite with a hint of sourness. I also add some sweet pickle relish to enhance the dressing and to cut through the richness of the melted cheese. In addition, I like to serve them with a mini-pickle skewered on top of each slider.
• Wet ingredients: Melted butter is mixed with onions, garlic, Worcestershire sauce, poppy seeds, pickle relish, and parsley, then brushed onto the tops of the buns. This helps make them a lovely golden brown while also adding a delicious, buttery, umami-rich flavor. Worcestershire sauce gives it a salty, sweet, savory, and tangy taste. Poppy seeds give it a nice crunch. 
• Russian dressing: I like Russian dressing because it is slightly spicy and tangy in contrast to the salty beef and creamy cheese, unlike the sweeter taste of Thousand Island dressing.
• Seasonings: Dried minced onions add a concentrated savory flavor and crunchy texture to the butter topping. Using crushed garlic instead of diced or minced garlic maximizes flavor, delivering an intense, garlicky taste without chunks. Finally, I add minced fresh parsley for an herbal note that cleanses the palate. 

How to prepare

Prep: I preheat the oven to 350 degrees F, then line a baking dish with aluminum foil sprayed with baking spray. Next, I drain the sauerkraut and use a cheesecloth or paper towels to squeeze out extra moisture. I spread it out on paper towels while I prepare the rest. 

Make the sliders: Now, I slice the rolls in half, spreading the dressing on both sides.

Layer: Lay the bottom buns on the prepared baking dish, place the corned beef, sauerkraut, and Swiss cheese on top, and replace the top buns. 

Mix the topping: I stir the melted butter with pickle relish, Worcestershire sauce, parsley, poppy seeds, garlic, and minced onion until well combined, then use a brush to cover the tops of the sliders. 

Bake the sliders: Lastly, I cover the pan with foil and bake for 30 minutes, or until golden brown. 

Garnish and serve: Finally, I serve them with a pickle skewered in each one.

Expert tip

Making the sliders in advance

I wouldn’t make them in advance simply because they tend to get soggy from the sauce. However, if you are willing to take a few extra steps, it can be done. Simply leave the sauce off until it is ready to be cooked. Prepare everything else the same. Then, wrap everything with plastic and cover it with foil. Place it in the refrigerator where it can stay for up to 24 hours before it gets cooked. Then, remove the foil and plastic, add the dressing, cover it with foil again, and bake at 350 degrees F for 30 minutes.

More tips to consider:

• Use a serrated knife to cut the rolls in half if they are not already sliced.
• Do not put too much buttery topping on the rolls. They can get too wet and end up turning the bottoms soggy.
• Don’t overfill them. I like mine with 3 or 4 thin slices of corned beef, 1 or 2 slices of cheese, and about ½ teaspoon of sauerkraut. 
• Place a piece of cheese on the bun first, then the last, to create a barrier that keeps the buns from getting soaked. 
• For browner tops, remove the foil for the last 5 minutes of baking time. 
• Don’t slice them until after they are baked and rested for several minutes. 

Recipe variations and add-ins:

• Other dressings: Instead of Russian dressing, use my homemade Thousand Island dressing for a sweeter taste, or try this sharp, punchy, and bright Catalina dressing.
• Skip the sauerkraut: For those who don’t like sauerkraut, try using pickled cabbage, kimchi, or coleslaw. My kids love it with my homemade coleslaw because it is sweeter. But I think it’s pretty good with my tangy, crunchy pickled red cabbage, too!
• Make a Rachel: Have you ever heard of the Rachel sandwich? It’s supposed to be the “sister sandwich” to the Reuben, made with turkey and coleslaw instead of corned beef and sauerkraut.
• Use different meats: Other options include pastrami, chicken, or ham. 
• No Hawaiian rolls: Instead of using Hawaiian rolls, which are sweet, any kind of dinner roll or sandwich buns will work.

Serving suggestions:

Because I usually serve these sliders around St. Patrick’s Day, I often have them with my traditional Irish colcannon. The Irish mashed potatoes-and-buttery-cabbage dish is a big hit at my house. I seriously serve it several times per year because it is so delicious and easy to make. For a more casual potato side dish, these air fryer potato chips are seasoned with salt and paprika and fried without oil, so they are actually healthy. 

These air fryer sweet potato fries are also a healthy option to serve with these sliders. The kids love these, and they take 20 minutes to make. Finally, my crispy potato wedges may not be the healthiest, but they are not fried either, so they aren’t bad. These crispy fries are big and bold with a crunchy crust and fluffy center. For dessert, I usually make this no-bake Grasshopper pie; the kids love the vibrant green color!

How to store leftovers:

• Refrigerate: These are best eaten right away, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days.   
• Freezing: To keep them longer, I wrap them in plastic and then place them in a freezer bag. They can stay frozen for 2 to 3 months.   
• Defrost: I thaw these overnight in the fridge before serving them.
• Reheating: To reheat, I put them in the oven, covered with foil, for 10 to 15 minutes at 325°F. Or use the air fryer for just a few at 325°F for 2 to 3 minutes.   

Frequently asked questions

More recipes for party food: