Mini Reuben Sliders are the ultimate party-sized twist on the classic deli sandwich — layers of corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Russian dressing, all nestled in buttery slider buns. Perfect for game day, cocktail parties, or a cozy dinner snack board.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
For the Sliders
12slider buns or small dinner rolls
12slices Swiss cheese (cut in half if needed to fit)
½lbthinly sliced corned beef or pastrami
1cup sauerkraut, drained and squeezed dry
2tbspunsalted butter, melted
1tspcaraway seeds (optional, for a rye flavor)
1tspgarlic powder (optional, for topping)
For the Russian Dressing
½cupmayonnaise
2tbspketchup
1tbspprepared horseradish
1tspWorcestershire sauce
1tspwhite vinegar or lemon juice
1tbspfinely chopped pickles or pickle relish
Salt & pepper to taste
Make the Russian Dressing
1
In a bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire, vinegar, and chopped pickles.
Season with salt and pepper. Chill until ready to use.
Prep the Buns
2
Preheat oven to 350°F (175°C).
Slice the slider buns in half horizontally as a sheet (keep the tops attached).
Place the bottom half in a greased or parchment-lined 9x13-inch baking dish.
Assemble the Sliders
3
Spread a generous layer of Russian dressing on the bottom half.
Layer:
Half the Swiss cheese
All the corned beef or pastrami
Even layer of sauerkraut
Remaining Swiss cheese
Place the top half of the buns on top.
Top and Bake
4
Brush the tops with melted butter.
Sprinkle with caraway seeds and/or garlic powder if using.
Cover loosely with foil and bake for 10 minutes.
Remove foil and bake uncovered for another 5 minutes, or until cheese is melted and tops are golden.
Serve
5
Let cool for 5 minutes, then slice into individual sliders using a serrated knife.
Serve warm, with extra dressing on the side for dipping.
Serving Suggestions
6
Perfect with pickles, kettle chips, or a tangy slaw.
Great paired with cold lager, a spicy Bloody Mary, or classic iced tea.
Makes a fun addition to a St. Patrick’s Day platter or retro-themed spread.
Variations
7
Turkey Reuben (Rachel): Swap corned beef for sliced turkey.
Rye-style buns: Use rye slider rolls or add caraway seeds for the classic Reuben flavor.
Vegetarian version: Use roasted mushrooms or tempeh, and a plant-based cheese alternative.
Ingredients
For the Sliders
12slider buns or small dinner rolls
12slices Swiss cheese (cut in half if needed to fit)
½lbthinly sliced corned beef or pastrami
1cup sauerkraut, drained and squeezed dry
2tbspunsalted butter, melted
1tspcaraway seeds (optional, for a rye flavor)
1tspgarlic powder (optional, for topping)
For the Russian Dressing
½cupmayonnaise
2tbspketchup
1tbspprepared horseradish
1tspWorcestershire sauce
1tspwhite vinegar or lemon juice
1tbspfinely chopped pickles or pickle relish
Salt & pepper to taste
Directions
Make the Russian Dressing
1
In a bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire, vinegar, and chopped pickles.
Season with salt and pepper. Chill until ready to use.
Prep the Buns
2
Preheat oven to 350°F (175°C).
Slice the slider buns in half horizontally as a sheet (keep the tops attached).
Place the bottom half in a greased or parchment-lined 9x13-inch baking dish.
Assemble the Sliders
3
Spread a generous layer of Russian dressing on the bottom half.
Layer:
Half the Swiss cheese
All the corned beef or pastrami
Even layer of sauerkraut
Remaining Swiss cheese
Place the top half of the buns on top.
Top and Bake
4
Brush the tops with melted butter.
Sprinkle with caraway seeds and/or garlic powder if using.
Cover loosely with foil and bake for 10 minutes.
Remove foil and bake uncovered for another 5 minutes, or until cheese is melted and tops are golden.
Serve
5
Let cool for 5 minutes, then slice into individual sliders using a serrated knife.
Serve warm, with extra dressing on the side for dipping.
Serving Suggestions
6
Perfect with pickles, kettle chips, or a tangy slaw.
Great paired with cold lager, a spicy Bloody Mary, or classic iced tea.
Makes a fun addition to a St. Patrick’s Day platter or retro-themed spread.
Variations
7
Turkey Reuben (Rachel): Swap corned beef for sliced turkey.
Rye-style buns: Use rye slider rolls or add caraway seeds for the classic Reuben flavor.
Vegetarian version: Use roasted mushrooms or tempeh, and a plant-based cheese alternative.
