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:
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!
Easy Reuben Sliders
Ingredients
Easy Reuben Sliders
- 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
Rye Bread Slider Buns
- 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
Instructions
Easy Reuben Sliders
- 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.
Rye Bread Slider Buns
- 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.
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