I’m about to share my absolute favorite crowd-pleasing appetizer that disappears in minutes at every gathering. These Reuben sliders combine all the classic flavors you love—corned beef, sauerkraut, Swiss cheese—but transformed into adorable, addictive little sandwiches with a secret butter sauce that makes them irresistible. They’re perfectly portable, incredibly simple to make, and guaranteed to earn you MVP status at your next game day party. Want to know what makes these sliders stand out from every other recipe you’ve tried?
Why You’ll Love these Irresistible Reuben Sliders
I’m pretty convinced these Reuben sliders might just become your new favorite party food. What’s not to love about buttery Hawaiian rolls stuffed with tangy sauerkraut, savory corned beef, and melty Swiss cheese? The secret, if you’re wondering, is in that butter topping with Worcestershire and dried onion—it takes these mini sandwiches from good to absolutely crave-worthy.
They’re perfectly sized for snacking, ready in under 30 minutes, and disappear faster than you can say “second batch.” Plus, that combination of warm, gooey cheese against the cool, creamy dressing? Pure magic.
What Ingredients are in Irresistible Reuben Sliders?
These mini Reuben sandwiches pack all the classic flavors of a traditional Reuben into perfect bite-sized portions, with just the right balance of savory, tangy, and creamy components.
- 12 King’s Hawaiian rolls (these sweet rolls make the perfect base)
- ½ pound thinly sliced corned beef
- ½ pound sliced Swiss cheese
- 1 cup sauerkraut, drained and squeezed dry
- ½ cup Thousand Island or Russian dressing
- ¼ cup melted butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried minced onion
- 1 teaspoon poppy seeds (optional)
How to Make these Irresistible Reuben Sliders
Making these delightful mini sandwiches is surprisingly simple, and the results are absolutely mouthwatering. Start by preheating your oven to 350°F, then take your package of 12 King’s Hawaiian rolls and slice them horizontally as one unit—don’t separate the rolls yet! This clever technique keeps everything neat and makes assembly a breeze. Place the bottom half in a baking dish, then spread about half of your ½ cup of Thousand Island dressing evenly across the rolls.
Now comes the fun part: layering those classic Reuben flavors. Arrange ½ pound of thinly sliced corned beef across the rolls, followed by 1 cup of well-drained sauerkraut (and I mean well-drained—nobody wants soggy sliders!), and top it with ½ pound of Swiss cheese slices. Spread the remaining dressing on the underside of the top bun half before placing it over your masterpiece. In a small bowl, combine ¼ cup melted butter with 1 teaspoon Worcestershire sauce, 1 teaspoon dried minced onion, and 1 teaspoon poppy seeds if you’re using them. This savory butter mixture gets brushed all over the tops of the rolls, adding incredible flavor and helping them brown beautifully in the oven.
For larger gatherings, you could prepare these sliders on an electric griddle premium for easy serving and keeping them warm. Cover the dish with foil and bake for about 15-20 minutes, until the cheese is melty and the tops are golden brown. When they’re done, let them rest for just a minute before slicing along the roll separations. The contrast between the sweet Hawaiian rolls, tangy sauerkraut, savory corned beef, and creamy dressing creates perfect little handheld packages of Reuben goodness that everyone will reach for. Who knew such impressive flavor could come together so quickly?
What to Serve with Irresistible Reuben Sliders
Rounding out your meal with perfect sides can turn those delicious Reuben sliders from a snack into a complete dinner experience. I’m a firm believer that crispy potato chips or fresh-cut fries complement these sandwiches perfectly. The salty crunch balances the rich, tangy flavors.
For something lighter, try a simple dill pickle spear alongside each slider. Coleslaw works wonderfully too—the cool, crisp texture offers a revitalizing contrast to the warm, melty sandwich.
And what about a small cup of tomato soup for dipping? Trust me, that combo is pure comfort food magic.
Leftovers and Storage for these Irresistible Reuben Sliders
Let’s talk about what to do with leftover sliders after your gathering wraps up. These little beauties can actually survive a few days in your fridge if stored properly. Simply place them in an airtight container, separating layers with parchment paper to prevent sticking.
When you’re ready to enjoy them again, reheat in a 300°F oven for about 10 minutes. The microwave works too, but you’ll lose that wonderful crispy top. Worth the extra minutes in the oven, trust me.
Freezing isn’t ideal—the sauerkraut gets weird. Fresh is best!
Irresistible Reuben Sliders Substitutions and Variations
While proper storage keeps these mini sandwiches fresh, the real magic happens when you start creating your own Reuben slider variations. I love swapping corned beef for pastrami or turkey for a lighter option. Not a fan of sauerkraut? Try coleslaw instead for a milder, sweeter crunch.
The cheese possibilities are endless—gruyère adds nuttiness, while provolone brings a smoky touch. Pretzel rolls can replace Hawaiian rolls for a more savory base. And the dressing? Russian, homemade Thousand Island, or even a horseradish mayo can completely transform the flavor profile.
Final Thoughts
These Reuben sliders wrap up everything I love about a classic deli sandwich in one perfect bite-sized package. The melty Swiss cheese, tangy sauerkraut, and savory corned beef create that unmistakable Reuben flavor that’s always a crowd-pleaser.
What makes these sliders special? It’s the buttery Hawaiian rolls that add just the right amount of sweetness to balance the savory elements. And that butter topping with Worcestershire and onion? Game-changer.
Whether you’re hosting a game day party or just craving comfort food on a Tuesday night, these sliders hit all the right notes. Simple, satisfying, and utterly irresistible. If you’re looking for another crowd-pleasing comfort food option, try the layering technique used in classic San Giorgio Lasagna for a hearty Italian-American alternative.