Ingredients
Equipment
Method
Prepare Your Oven and Topping
- First, preheat your oven to 350°F (175°C).
- Next, let’s make our special topping. In a small, heatproof bowl, melt your butter. Then, add your finely minced fresh shallots and caraway seeds. Gently simmer this mixture for 2-3 minutes until the butter takes on a beautiful aroma as the shallots soften and the caraway seeds release their essential oils. After simmering, whisk in the Dijon mustard and garlic powder until well combined.
Assemble the Sliders
- Carefully cut your dinner rolls in half horizontally, keeping the tops and bottoms together as much as possible.
- Place the bottoms of the rolls in a 9x13 inch baking pan. Line your pan with parchment paper for easy removal and cleanup.
- Spread a generous amount of Thousand Island or Russian dressing on the bottom half of the rolls.
- Add a layer of Swiss cheese, followed by your squeezed dry sauerkraut. Remember, a properly squeezed sauerkraut prevents soggy sliders!
- Then, layer on your thinly sliced corned beef, and finally, add another layer of Swiss cheese for maximum gooeyness.
- Place the top halves of the rolls back on your layered masterpiece. Gently spoon or brush the infused butter mixture evenly over the tops of the rolls.
Bake to Perfection
- Transfer the pan to your preheated oven and bake for about 20-25 minutes.
- You'll know they're done when the cheese has fully melted and is wonderfully gooey, and the tops of the rolls are a beautiful, tempting golden brown. Serve these warm, savory, and tangy baked Reuben sliders immediately for the best experience.
Nutrition
Notes
The Secret to Dry Sauerkraut: This is arguably the most crucial step for avoiding soggy sliders: effectively squeezing your sauerkraut dry. My go-to method is to place the sauerkraut in a fine-mesh sieve and press down firmly with the back of a spoon to remove as much liquid as possible. For an even drier result, transfer it to a clean kitchen towel or several layers of paper towels and squeeze tightly. Tips for Cleanly Cutting Dinner Rolls: To get clean slices without tearing, keep the rolls together in their original package or as a whole block. Use a sharp serrated knife and saw gently through the entire block to separate the tops from the bottoms. Choosing the Right Baking Pan: A 9x13 inch baking pan is ideal for this recipe. Always line your pan with parchment paper for easy removal; the sliders will lift out beautifully without sticking. Pro Tips for Perfect Reuben Sliders: You can assemble the sliders completely, cover them tightly, and refrigerate them overnight. Just add the shallot-caraway butter mixture right before baking for ultimate convenience. Caraway seeds infused with shallots in the butter truly impart that essential, slightly sweet, and aromatic flavor. Add an extra layer of cheese for a more indulgent, gooey result. Use a pastry brush for even distribution of the topping. Common Mistakes to Avoid: Not squeezing sauerkraut dry, which can lead to soggy sliders. Over-baking, leading to dry rolls. Uneven layering of ingredients. Forgetting to preheat the oven. Storage and Make-Ahead: Baked sliders can be stored in an airtight container in the refrigerator for 3-4 days. Unbaked, assembled sliders should be baked within 1 day. Baked sliders freeze surprisingly well for up to 1 month. For reheating, the oven is best at 300°F (150°C) for about 10-15 minutes. Flavor Variations: Try a vegan version using plant-based corned beef, Swiss cheese, and butter. Turkey Reuben Sliders, substituting thinly sliced turkey, are also a popular and lighter alternative. Nutrition information is estimated based on common ingredients and serving sizes and may vary.