If you like Reubens, you’ll absolutely love these Easy Reuben Sliders. They’re perfect for appetizers, brunch, lunch, or anytime. You can use leftover corned beef, or deli-sliced corned beef for these tasty morsels.
The other day, I made Sous Vide Corned Beef. I’m consistently amazed at how perfect the corned beef is when using the sous vide technique. Because I had some leftovers, I decided make these delicious Easy Reuben Sliders.
Ingredients for Easy Reuben Sliders:
I used the following ingredients: Slider buns, unsalted butter, Russian Dressing, corned beef, sauerkraut, and Swiss cheese. I made my own Rye Bread Slider Buns (recipe below), but could have used store-bought slider buns. Also, I could have used Thousand Island Dressing and store-bought sauerkraut in place of my homemade Russian Dressing and homemade sauerkraut.
Making the Easy Reuben Sliders:
Since it’s just the Master Taster and me, I only made six of these delicious sliders. I started by slicing the slider buns, and spreading some butter on the bottom of the bottom halves. Then, I placed them, butter side down, on a foil lined baking sheet. Next, I spread some Russian Dressing on the buns. I placed some thinly sliced corned beef on the bottom buns. After that, I topped the corned beef with Swiss cheese. I added some sauerkraut that I had drained on top of the cheese. Before placing the top half of the buns on the sliders, I spread them with some additional Russian Dressing. Finally, I put the top buns on the sliders, and brushed them with melted butter.
I popped the sliders into a preheated 350° F oven for about 15 minutes, until the cheese had nicely melted. These Easy Reuben Sliders were absolutely delicious! You should try them. Yum!
- 6 slider buns, sliced
- 2 Tablespoons (1 ounce) unsalted butter, divided
- 1/4 cup Russian Dressing*
- 1/2 cup (2 ounces) sauerkraut, drained
- 1/4 pound (4 ounces) corned beef, sliced thin
- 4 ounces Swiss cheese, sliced
- 1 cup (8 ounces) filtered water
- 1/4 cup (1.75 ounces) olive oil
- 1/4 cup (2 ounces) dill pickle juice
- 3 Tablespoons dry potato flakes
- 1 1/2 Tablespoons light brown sugar
- 1 1/2 teaspoons fine sea salt
- 2 cups (10 ounces) unbleached bread flour
- 1 cup (5 ounces) rye flour
- 1 Tablespoon bread machine yeast
Preheat oven to 350° F.
Spread 1 tablespoon butter on bottom of slider rolls. Place on baking sheet.
Spread 2 tablespoons Russian Dressing on bottom half of slider buns (1 teaspoon per bun).
Place corned beef slices on top of Russian Dressing.
Place Swiss cheese slices on top of corned beef.
Spread sauerkraut on top of cheese.
Spread remaining Russian Dressing on top half of slider buns, and place on sliders.
Melt remaining 1 tablespoon butter. Brush melted butter on top of slider buns.
Bake in preheated 350° F oven for 15 minutes until tops are golden brown and cheese is melted.
Yield: 6 Easy Reuben Sliders.
Place all ingredients in pan of bread machine in the order listed. Start the dough cycle. Allow the bread machine to complete the dough cycle.
Turn the dough onto a lightly floured surface and shape it into 24 equal size balls.* Flatten with hand and place on parchment or silicon lined rimmed baking sheet. Cove with a clean dish towel and allow to rise in a warm place ** for 60 to 90 minutes, or until doubled in size.
Place rack in middle of oven; preheat oven to 375° F.
Bake for 10 minutes in preheated oven. Remove and brush rolls with egg wash (1 egg mixed with 1 Tablespoon of water). Return to oven and bake an additional 10 minutes.
Cool on wire rack. Yield 24 Rye Bread Slider Buns.
*May use Thousand Island Dressing in place of the Russian Dressing
**I always weigh the dough, and divide the total weight by the number of rolls that I'm making. This dough weighed 27.27 ounces. Because I wanted 24 rolls, I made each piece 1.13 ounces!
Note: Recipe may be easily doubled.