Easy Reuben Sliders
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.
Servings: 6 Easy Reuben Sliders
Calories: 270kcal
Ingredients
Easy Reuben Sliders
- 6 slider buns, sliced (See recipe below for Rye Bread Slider Buns) (See Tip 1)
- 2 Tablespoons (1-ounce) unsalted butter, divided
- ¼ cup (2-ounces) Russian Dressing (See Tip 2)
- ½ cup (2-ounces) sauerkraut, drained
- ¼ pound (4-ounces) corned beef, sliced thin
- 4 ounces Swiss cheese, sliced (See Tip 3)
Rye Bread Slider Buns
- 1 cup (8-ounces) filtered water
- ¼ cup (1.75-ounces) olive oil
- ¼ cup (2-ounces) dill pickle juice
- 3 Tablespoons dry potato flakes
- 1 ½ Tablespoons light brown sugar
- 1 ½ teaspoons fine sea salt
- 2 cups (10-ounces) unbleached bread flour
- 1 cup (5-ounces) rye flour
- 1 Tablespoon bread machine or instant yeast
Instructions
Easy Reuben Sliders
- Preheat oven to 350°F.
- Spread 1 tablespoon of butter on the bottom of the slider rolls. Place on a baking sheet lined with non-stick aluminum foil.
- Spread 2 tablespoons of Russian Dressing on the bottom half of the slider buns (1 teaspoon per bun).
- Place corned beef slices on top of the Russian Dressing.
- Place Swiss cheese slices on top of corned beef.
- Spread sauerkraut on top of the cheese.
- Spread the remaining Russian Dressing on the top half of the slider buns, then place on the sliders.
- Melt the remaining 1 tablespoon of butter. Brush melted butter on top of the slider buns.
- Bake in a preheated 350° F oven for 15 minutes, until the tops are golden brown and the cheese is melted.
- Yield: 6 Easy Reuben Sliders. (See Tip 4)
Rye Bread Slider Buns
- Place all ingredients in the pan of the 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-sized balls. (See Tip 5)
- Flatten with your hand and place on a parchment- or silicone-lined rimmed baking sheet. Cover with a clean dish towel and allow to rise in a warm place for 60 to 90 minutes, or until doubled in size. (See Tip 5)
- Place rack in the middle of the oven; preheat oven to 375°F.
- Bake for 10 minutes in a preheated oven. Remove and brush rolls with egg wash (1 egg mixed with 1 Tablespoon of water). Return to the oven and bake an additional 10 minutes.
- Cool on a wire rack. Yield 24 Rye Bread Slider Buns.
Notes
- I like to use homemade Rye Bread Slider buns in this recipe. However, feel free to use store-bought slider buns.
- May use Thousand Island Dressing in place of the Russian Dressing.
- May use shredded Swiss cheese in place of the sliced Swiss cheese.
- The recipe may be easily doubled.
- 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!
- I follow Julia Child's advice and set my electric oven to exactly 1 minute and 45 seconds. It doesn't matter what temperature I set; after 1 minute and 45 seconds, the oven is perfect for proofing the rolls.
Nutrition
Calories: 270kcal | Carbohydrates: 19g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 434mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 6.8mg | Calcium: 179mg | Iron: 1.5mg
