Name: Quick And Easy Reuben Sliders
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.25 cups shredded corned beef (Use thinly sliced corned beef for best results.); 1 cup sauerkraut, drained (Rinse if it's too sour.); 1 cup Swiss cheese, shredded (You could substitute with provolone.); 0.5 cup Russian or Thousand Island dressing (Adjust based on your taste preference.); 12 slider rolls small sandwich rolls (Choose soft, airy rolls for the best texture.); 2 tbsp butter, melted (For brushing the rolls.)

Okay, you guys. We all have those days where you’re staring into the fridge, the dinner bell is practically screaming, and all you can think is, “Nope, not cooking an *actual* meal tonight.” But then the cravings hit – that specific, glorious, salty-tangy-cheesy kind of craving. That, my friends, is exactly how these Quick And Easy Reuben Sliders were born. They’re basically everything you love about a classic Reuben, but miniaturized, squished onto sweet little Hawaiian rolls, and baked into one gloriously gooey, butter-drenched pan of pure bliss. Seriously, if you’ve never experienced the magic of a slider, prepare for your life to change. Or at least, your weeknight dinner game to level up.

The first time I made these, my husband, bless his bottomless pit of a stomach, devoured three before I’d even managed to plate my own. The kids, naturally, eyed the sauerkraut with suspicion. “Mom, is that… old cabbage?” my youngest asked, poking it with a fork like it was a suspicious alien. I told her it was “super-secret fancy cabbage” and she surprisingly took a bite, then promptly declared it “tangy and weird, but good weird.” Before I knew it, I turned around to grab some more pickles, and the pan was practically empty, with only a few rogue caraway seeds as evidence of the delicious massacre. I swear, sometimes I think I’m running a small, very hungry restaurant out of my kitchen, and the patrons are exceptionally good at disappearing food.

🧡

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Why You’ll Love This Quick And Easy Reuben Sliders

* Let’s be real, you get all the iconic Reuben flavors without having to toast individual slices of rye bread and assemble towering sandwiches that inevitably fall apart. #MessyEaterFriendly
* They’re ridiculously fast. Like, “oops, it’s 5 PM and I have nothing defrosted” fast. You can be snacking on these cheesy beauties faster than you can decide what to stream next.
* They make an entire sheet pan of pure, unadulterated comfort food. Perfect for game day, a casual Friday night, or when you just need a hug in slider form.
* That buttery, garlicky, caraway-seed-studded topping? It soaks into the rolls and creates this divine, slightly crispy, utterly irresistible crust. You might just lick the pan. (No judgment here.)
* They disappear faster than a toddler with a permanent marker. Seriously, make two pans if you want leftovers, because your family will pull a magic trick on these.

Time-Saving Hacks

– Shortcut that keeps you sane: Grab pre-sliced deli corned beef and Swiss cheese from the grocery store. Nobody has time for slicing blocks of cheese when there’s a slider emergency.
– Hack that saves dishes but still looks like effort: Assemble these bad boys right in the baking dish you’re using. No extra plates for stacking. Less dishes means more time for… well, probably staring blankly at the wall, but it feels like a win!
– The sneaky “cheat” you always pull when you’re in a rush: Store-bought Russian or Thousand Island dressing is your best friend. Don’t even *think* about making it from scratch unless you’ve got like, a whole extra hour to spare. Nope.

Kitchen Confessions

– The disaster story: The first time I tried to be “fancy” and make my own butter sauce, I completely spaced and melted the butter on too high heat. It browned… then burnt. The smoke detector went off, the kitchen filled with acrid fumes, and I had to frantically open all the windows. The sliders were still amazing, but smelled faintly of regret for a few hours.
– A silly mistake you or your family made with this recipe: My son, bless his heart, once decided the sauerkraut looked like “worms” and picked every single strand off his slider before eating it. He then complained it wasn’t “tangy enough.” You just can’t win.
– Honest admission: the messy part you secretly skip: I often skip draining the sauerkraut *super* thoroughly. A little extra briny moisture never hurt anyone, right? Plus, it means less squeezing and less mess on my counter. Win-win.

What to Serve It With

Honestly? A side of pickles. Seriously, that’s all you really need to cut through the richness. If you’re feeling ambitious, a simple green salad or some potato chips are always welcome.

✔Tips & Mistakes

Don’t overcrowd the sliders in the pan; give them a little breathing room so they can get properly toasty. Also, resist the urge to peek *too* often while they’re baking, or you’ll let out all that lovely steamy heat. A common mistake is to overbake them – you want the cheese melted and bubbly, and the tops golden, not burnt. Keep an eye on them, especially if your oven runs hot. And for the love of all that is cheesy, make sure you slice those rolls *before* you start layering. Trust me, trying to saw through a fully assembled slider stack is a recipe for chaos.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. For these sliders, if you don’t have corned beef, pastrami works wonderfully! No Swiss? Provolone or even a sharp white cheddar could be interesting. Want to amp up the tang? Add a few extra pickle slices right into the sliders before baking.

Frequently Asked Questions

Can I assemble these Quick And Easy Reuben Sliders ahead of time?

Yes, you absolutely can! You can assemble the sliders up to 12-24 hours in advance. Just cover the baking dish tightly with plastic wrap and refrigerate. When you’re ready to bake, add the melted butter topping right before popping them into the oven. You might need to add an extra 5-10 minutes to the baking time since they’ll be starting from cold.

What’s the best way to reheat leftover Reuben sliders so they don’t get soggy?

To reheat, the best method is to pop them back into a preheated oven or a toaster oven at around 300-325°F (150-160°C) for about 10-15 minutes, or until the cheese is melted and they are heated through. Microwaving can work in a pinch, but it tends to make the rolls a bit soft and chewy rather than retaining that delicious crispy topping.

My family isn’t a fan of sauerkraut. Can I leave it out or substitute it?

You can definitely leave the sauerkraut out if it’s not a hit with your crew. The sliders will still be incredibly delicious with the corned beef, Swiss, and dressing. If you’re looking for a different tangy element, you could try adding a very thin layer of finely chopped dill pickles or even a mild coleslaw mix (drained well) instead, though it will change the classic Reuben profile a bit.

Can I use a different type of dinner roll instead of Hawaiian rolls?

While Hawaiian sweet rolls are highly recommended for their perfect sweetness and soft texture that holds up well, you can definitely experiment with other dinner rolls. Look for soft, pull-apart rolls or brioche sliders. Be aware that the baking time might vary slightly depending on the density and size of the rolls you choose, so keep an eye on them for optimal golden-brown perfection.

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