Try this mini Reuben sliders recipe for the Super Bowl or St. Patrick’s Day! These Reuben sliders on rye pair perfectly with french fries and dark beer.
Reuben Sliders on Rye
Reuben sliders on rye rolls are my favorite party food. These sliders are made in one pan and are easy to make if you entertain a crowd.
The Super Bowl and St. Patrick’s Day are my favorite occasions to make these sliders. They pair perfectly with french fries and dark beer.
Reuben Sliders Recipe
Good sliders starter with a good bun. Dinner rolls and Hawaiian rolls make the best slider buns. However, I think Reubens should always be made on rye.
Rye rolls can be hard to find at the store, so I made them from scratch with a sourdough starter. It’s easier than it sounds if you already have a sourdough starter and some rye flour. Get my rye roll recipe here.
If you make the rye rolls at home, you’ll be sure to impress with 100% from-scratch Reuben sliders. You can decide whether to include caraway seeds in the dough or not. I personally love the caraway flavor in the rolls. The earthy sweetness pairs perfectly with the salted meats.
Mini Reuben Sliders
Now, if you don’t have the time or patience to make slider buns from scratch, you can use any rolls you want. These mini Reuben sliders are fantastic on any bun.
Here are some easy bun options you can order online or look for in the store:
You can also use any sauerkraut on these sliders. I went with turmeric sauerkraut, and it was absolutely delicious! Here are the sauerkrauts I recommend:
- How to Make Old Fashioned Sauerkraut with Caraway Seeds
- Turmeric Napa Cabbage Sauerkraut
- Homemade Kimchi Inspired Spicy Sauerkraut Recipe
Reuben Ingredients
When making a Reuben, you can use pastrami or corned beef. While these salted meats are similar, they are unique. The main difference between corned beef and pastrami is the way they’re cut and processed. Corned beef is boiled, but pastrami is smoked and steamed.
Traditional Reuben sandwiches are made with corned beef, but either one works. You can also use a mix. I find that pastrami is spicier and I prefer it.
Here are all the ingredients you need to make Reuben sliders:
- 12-15 rye rolls
- 1 pound pastrami or corned beef
- 8 ounces swiss cheese slices
- 2 cups sauerkraut, drained
- 3 tablespoons ketchup
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tablespoons maple syrup
- 1 tablespoon prepared horseradish
- 1 tablespoon fermented jalapeños chopped
More Recipes to Try
- Oven-Baked Marinated Chicken Wings with Kimchi and Miso Sauce
- Sourdough Detroit Style Burrata Pizza with Prosciutto
- How to Make Refreshing Peach Margaritas with Kombucha
Reuben Sliders on Rye Rolls with Turmeric Sauerkraut
Try this mini Reuben sliders recipe for the Super Bowl or St. Patrick’s Day! These Reuben sliders on rye pair perfectly with french fries and dark beer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 15 servings
- Category: Mains
- Method: Baked
Ingredients
- 12–15 rye rolls
- 1 pound pastrami or corned beef
- 8 ounces swiss cheese slices
- 2 cups sauerkraut, drained
- 3 tablespoons ketchup
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tablespoons maple syrup
- 1 tablespoon prepared horseradish
- 1 tablespoon fermented jalapeños chopped
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400° F.
- Mix together the Russian dressing by combining the ketchup, mayo, sour cream, maple syrup, horseradish, and fermented jalapeños.
- Place the bottom half of the dinner rolls into a baking pan lined with parchment paper. I suggest a 9×11 baking pan with sides that can hold the rolls in snugly.
- Spread the Russian dressing over the bottom half of the rolls.
- Add the deli meats and Swiss cheese. Then add the drained sauerkraut.
- Drizzle a little more sauce over the sauerkraut.
- Place the top half of the rolls on top.
- Brush the tops of the rolls with olive oil.
- Cover the rolls with tin foil and bake for 25 minutes.
- Remove the foil and continue baking another 10-15 minutes, until the cheese has melted.
- Cut the sliders while they are still in the pan, and serve warm.
