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Easy Reuben Sliders
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4.50 from 8 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Bread, Brunch
Cuisine: Irish, St. Patrick's Day
Servings: 6 Easy Reuben Sliders
Calories: 270kcal
Author: Chula King


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


Easy Reuben Sliders

  • Preheat oven to 350°F.
  • Spread 1 tablespoon butter on bottom of slider rolls. Place on baking sheet lined with non-stick aluminum foil.
  • 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. (See Tip 4)

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. (See Tip 5) 
  • Flatten with hand and place on parchment or silicon 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 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.


  1. I like to use homemade Rye Bread Slider buns in this recipe. However, feel free to use store-bought slider buns.
  2. May use Thousand Island Dressing in place of the Russian Dressing.
  3. May use shredded Swiss cheese in place of the sliced Swiss cheese.
  4. Recipe may be easily doubled.
  5. 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!
  6. I follow Julia Child's advice and turn my electric oven on for exactly 1 minute and 45 seconds. It doesn't matter what temperature I set - after 1 minute and 45 seconds, the temperature of the oven is perfect for proofing the rolls.


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