There are some flavour combinations that are just legendary, and for me, the classic Reuben sandwich is right at the top of that list. That perfect balance of salty corned beef, tangy sauerkraut, melted Swiss cheese, and sharp Russian dressing is something truly special. For years, I enjoyed it between two slices of rye bread, but then I discovered a way to turn this deli icon into the ultimate shareable treat: Reuben Sliders.

These little powerhouses pack all that monumental flavour into warm, buttery brioche buns, making them ideal for passing around at a get-together or enjoying as a seriously satisfying lunch. They’re baked together in one dish, so the cheese gets gloriously melty, seeping into every layer and holding everything together. I’ve been making this for over 9 years, and it never disappoints; it’s the recipe I turn to when I want to make something that feels both indulgent and wonderfully communal.

This sliders recipe is for anyone who appreciates a well-built sandwich and wants to serve something a little different at their next gathering. They work beautifully for a casual weekend meal, a game day spread, or as a hearty appetizer that will have everyone reaching for a second (and maybe a third). The buttery, caraway-flecked topping is the final touch that ties it all together, giving you that hint of rye bread flavour without overpowering the soft brioche.

Recipe Overview

This recipe transforms the iconic Reuben sandwich into a tray of delicious, shareable sliders. You can expect layers of savoury corned beef, sharp and nutty Swiss cheese, tangy sauerkraut, and a zesty homemade Russian dressing, all nestled in soft brioche buns and baked until golden and bubbling. After testing this recipe five times, I finally got the butter-to-caraway-seed ratio for the topping just right, ensuring it complements the fillings instead of overwhelming them.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12 sliders (serves 4-6)
• Difficulty: Easy

Why You’ll Love These Reuben Sliders

• Genuine Flavour: Every bite delivers the classic Reuben experience: savoury corned beef, sharp Swiss cheese, tangy sauerkraut, and a creamy, zesty dressing, all on a buttery, toasted brioche bun.
• Ready in Under 45 Minutes: This entire tray of sliders comes together in about 40 minutes, making it ideal when you want something impressive without spending hours in the kitchen.
• Flexible Recipe: Don’t have corned beef? Pastrami or even good-quality sliced turkey works beautifully. You can easily swap Swiss for Emmental or Gruyère cheese if that’s what you have on hand.
• Great for Gatherings: This recipe is fantastic for a boxing day spread, a casual Saturday lunch with friends, or as the star appetizer for a party. They are easy to serve and everyone seems to love this combination.
• Family Tested: My family absolutely demolishes a tray of these whenever I make them. The messy, cheesy, tangy result is something we all look forward to. They are consistently a huge hit.

Reuben Sliders

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, I recommend getting your corned beef sliced thinly from a local deli counter. It makes a real difference in the texture. And remember, the key to avoiding a soggy bottom is to drain your sauerkraut very, very well!

• 1 pack (12) brioche slider buns
• 400g thinly sliced corned beef
• 225g sliced Swiss or Emmental cheese
• 250g sauerkraut, thoroughly drained and squeezed dry
• For the Russian Dressing:
• 150g full-fat mayonnaise
• 60g tomato ketchup
• 1 tbsp finely grated onion
• 1 tsp Worcestershire sauce
• 1 tsp prepared horseradish
• ½ tsp smoked paprika
• A pinch of salt and freshly ground black pepper
• For the Topping:
• 60g unsalted butter, melted
• 1 tsp Worcestershire sauce
• 1 tbsp caraway seeds
• ½ tsp onion granules

Adam’s Tip: Make sure your sauerkraut is squeezed as dry as possible. I place mine in a fine-mesh sieve and press down firmly with the back of a spoon to remove every last drop of excess liquid. This is the single most important step for preventing soggy buns.

How to Make Reuben Sliders

This process is very straightforward. We’ll build the sliders in layers right in the baking dish, which makes assembly and clean-up much more manageable. The final bake melts everything together into one cohesive, cheesy delight.

1. Preheat your oven to 180°C (160°C fan) and lightly grease a 23x33cm (9×13 inch) baking dish.
2. Without separating the individual buns, carefully slice the entire slab of slider buns in half horizontally using a long serrated bread knife. Place the bottom half, cut-side up, into your prepared baking dish.
3. Prepare the Russian dressing. In a medium bowl, whisk together the mayonnaise, ketchup, grated onion, Worcestershire sauce, horseradish, paprika, salt, and pepper until smooth and well combined.
4. Spread about two-thirds of the dressing evenly over the cut side of the bottom buns, making sure to go right to the edges.
5. Arrange the sliced corned beef in an even layer over the dressing. Follow this with the thoroughly drained sauerkraut, spreading it out evenly.
6. Place the slices of Swiss cheese over the sauerkraut, overlapping them slightly to ensure complete coverage.
7. Place the top slab of buns over the cheese layer to complete the sliders.
8. In a small bowl, prepare the topping. Whisk together the melted butter, Worcestershire sauce, caraway seeds, and onion granules.
9. Using a pastry brush, generously brush this butter mixture all over the tops and sides of the buns. What works best for me is a silicone brush, as it helps distribute the caraway seeds evenly.
10. Cover the baking dish tightly with aluminium foil. Bake for 15 minutes. This allows the inside to get hot and the cheese to melt without the tops burning.
11. Remove the foil and continue to bake for another 8-10 minutes, or until the tops are beautifully golden brown and the cheese is bubbling around the edges.
12. Let the sliders rest in the dish for about 5 minutes before using a sharp knife to slice them into individual portions. Serve immediately while warm and gooey.

Tips From My Kitchen

• Temperature Control: Baking the sliders covered with foil first is a crucial step. It essentially steams the fillings, warming the beef and melting the cheese perfectly. The final few minutes uncovered is purely to toast the buns and get that lovely golden-brown crust.
• The Secret Step: I cannot stress this enough: squeeze that sauerkraut! I learned early on that excess moisture is the enemy of a good slider. A soggy bun can ruin the whole experience, so take that extra minute to press out all the liquid. You can learn more about perfecting cooking techniques at sites like Serious Eats.
• Make-Ahead: You can fully assemble the sliders (steps 2-7) up to 4 hours in advance. Cover the dish tightly with cling film and keep it in the fridge. When you’re ready to bake, prepare and add the butter topping, then bake as directed, adding 5 extra minutes to the initial covered baking time.
• Storage: On the rare occasion we have leftovers, they keep well. Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking tray and warm in the oven at 160°C for 10-12 minutes, which helps re-crisp the buns.

Delicious Variations to Try

While the classic Reuben is hard to beat, these sliders are wonderfully adaptable. Feel free to experiment with different ingredients to make them your own.

• The “Rachel” Slider: A popular variation of the Reuben, the Rachel sandwich traditionally uses pastrami or turkey instead of corned beef, and coleslaw instead of sauerkraut. Simply make those swaps for a different but equally delicious slider.
• Spicy Reuben Sliders: For those who like a bit of heat, add a teaspoon of sriracha or a pinch of cayenne pepper to the Russian dressing. You could also layer some pickled jalapeños on top of the sauerkraut.
• Vegetarian Version: This recipe works surprisingly well with a vegetarian substitute. Look for plant-based corned beef slices, or use thinly sliced, smoked tempeh or even baked Portobello mushrooms. Just be sure to use a vegan-friendly Worcestershire sauce.

What to Serve With Reuben Sliders

These sliders are quite rich and flavourful, so they pair best with simple, crisp sides that provide a refreshing contrast.

• A pile of crisp, salty potato crisps and a sharp, crunchy dill pickle on the side is the classic deli combination for a reason.
• For something a little fresher, a simple green salad dressed in a light vinaigrette is an excellent choice. This Classic House Salad with Red Wine Vinaigrette would be an ideal partner.
• When it comes to drinks, a cold, crisp lager or a hoppy pale ale cuts through the richness of the cheese and beef perfectly. For a non-alcoholic option, a sharp and spicy ginger beer is a fantastic match.

Frequently Asked Questions

Reuben Sliders

Classic Reuben sandwich flavors of corned beef, Swiss cheese, and sauerkraut packed into shareable, savory brioche sliders with a homemade Russian dressing.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 1140

Ingredients Method Notes

Ingredients

  

• 1 pack 12 brioche slider buns
• 400 g thinly sliced corned beef
• 225 g sliced Swiss or Emmental cheese
• 250 g sauerkraut thoroughly drained and squeezed dry

For the Russian Dressing

• 150 g full-fat mayonnaise
• 60 g tomato ketchup
• 1 tbsp finely grated onion
• 1 tsp Worcestershire sauce
• 1 tsp prepared horseradish
• ½ tsp smoked paprika
• A pinch of salt and freshly ground black pepper

For the Topping

• 60 g unsalted butter melted
• 1 tbsp caraway seeds
• ½ tsp onion granules

Method

 

1. Preheat your oven to 180°C (160°C fan) and lightly grease a 23x33cm (9x13 inch) baking dish.
2. Without separating the individual buns, carefully slice the entire slab of slider buns in half horizontally using a long serrated bread knife. Place the bottom half, cut-side up, into your prepared baking dish.
3. Prepare the Russian dressing. In a medium bowl, whisk together the mayonnaise, ketchup, grated onion, Worcestershire sauce, horseradish, paprika, salt, and pepper until smooth and well combined.
4. Spread about two-thirds of the dressing evenly over the cut side of the bottom buns, making sure to go right to the edges.
5. Arrange the sliced corned beef in an even layer over the dressing. Follow this with the thoroughly drained sauerkraut, spreading it out evenly.
6. Place the slices of Swiss cheese over the sauerkraut, overlapping them slightly to ensure complete coverage.
7. Place the top slab of buns over the cheese layer to complete the sliders.
8. In a small bowl, prepare the topping. Whisk together the melted butter, Worcestershire sauce, caraway seeds, and onion granules.
9. Using a pastry brush, generously brush this butter mixture all over the tops and sides of the buns. What works best for me is a silicone brush, as it helps distribute the caraway seeds evenly.
10. Cover the baking dish tightly with aluminium foil. Bake for 15 minutes. This allows the inside to get hot and the cheese to melt without the tops burning.
11. Remove the foil and continue to bake for another 8-10 minutes, or until the tops are beautifully golden brown and the cheese is bubbling around the edges.
12. Let the sliders rest in the dish for about 5 minutes before using a sharp knife to slice them into individual portions. Serve immediately while warm and gooey.

Notes

For best results, squeeze the sauerkraut very dry to prevent soggy buns. Serve immediately with extra Russian dressing for dipping.

There you have it—a tray of warm, cheesy, tangy Reuben Sliders that capture all the magic of the deli classic in a form that’s meant for sharing. I truly hope you give this recipe a go for your next gathering or family meal. If you’re looking for another great beef recipe, you might enjoy my Parmesan Garlic Beef Bowtie Pasta. Let me know how these sliders turn out for you in the comments below!