Reuben Sliders

2.5 pounds corned beef cooked. about 1.25 lbs already cooked or deli corned beef
12 slider buns
14 ounces sauerkraut drained of excess liquid
9 slices Swiss cheese
¾ cup Thousand Island dressing
1 Tablespoon butter melted
1 ½ Tablespoons Everything Bagel Seasoning or poppy seeds

Things You’ll Need:
13×9 baking pan or 11×7 pan

Before You Begin:
Squeeze excess moisture out of the sauerkraut by either using cheesecloth or pressing it through a fine mesh sieve. You want the kraut to be fairly dry so your sliders don’t get soggy.

We bought a 2.5-pound corned beef and cooked it in the instant pot. These reuben sliders are one of my favorite ways to use leftover instant pot corned beef or crockpot corned beef. When done, the cooked meat weighed 1.25 pounds. You can also use deli corned beef, either pre-sliced or whole that you can cut at home if you don’t feel like cooking up a corned beef yourself.

You can use regular slider buns, Hawaiian rolls, or mini pretzel buns here.

Preheat oven to 350 F. Spray baking pan with non-stick cooking spray.

Cut corned beef into small pieces or shred the meat.

Cut buns in half if they aren’t already and place bottoms of buns on the baking pan.

Layer meat, sauerkraut, and Swiss cheese over the buns.

Top cheese with Thousand Island dressing.

Add top buns and brush bun tops with melted butter then sprinkle with Everything Bagel seasoning.

Bake uncovered for 20 minutes.


Tips & FAQs:
Store leftover sliders in an air-tight container kept in the refrigerator for up to 3 days. To reheat, place the sliders on a baking sheet or in a baking pan and cover with aluminum foil. Bake in a 325F oven for around 10 minutes or until warmed through. I typically like to reheat mine in the air fryer using the reheat function.

MAKE AHEAD – I would suggest making them a few hours (or up to a day) before you plan on serving if you need to make them in advance. Be sure to squeeze as much excess moisture out of the sauerkraut before assembling. Removing excess moisture is essential for avoiding soggy sliders. I would also recommend holding off on the Thousand Island dressing so that it doesn’t soak into the buns as they sit. Cover with plastic wrap and store in the fridge until ready to bake. When ready, add the Thousand Island Dressing, brush the top of the buns with melted butter, and sprinkle with seasoning just before baking.