Corned Beef Sliders
These Corned Beef Sliders AKA Reuben Sliders with gooey Swiss cheese, corned beef, homemade Russian dressing, & sauerkraut got rave reviews! Even from the man who had declared his dislike of corned beef for decades!
A Reuben Sandwich is one of my favorite indulgences and both a full-sized sandwich or these sliders are perfect for Corned Beef Leftovers after St. Patrick’s Day.
Corned Beef Sliders
Yes, my half-Irish husband does not like corned beef. His mom would make him a steak every St. Patrick’s Day when she served her traditional corned beef and cabbage meal. Imagine my surprise when he grew interested in these corned beef sliders as they were cooking in the oven!
Reader Endorsement:
I had made corned beef a day before so I figured I could make some sliders. I found your recipe, quite by chance, and I couldn’t have been happier! My husband thought they were the tastiest item at the tailgate. My daughter-in-law, who is a very picky eater, ate her entire sandwich.
The sandwich has a beautiful balance of sweet and tangy. The buttery topping makes for a very rich flavor. I will definitely make these again.
Baked Reuben Sliders in a Casserole
I’ve loved Reuben sandwiches forever! Melted cheese, tender, salty corned beef, the works! When I was younger, I’d order this out for lunch not considering the calorie load with every bite.
But for the youth-challenged folks like me, Reuben sliders are the perfect option. Gone in 4 or 5 bites, I get my fix and dream about the next time I can justify making another batch! Plus these are perfect for your St. Patrick’s Day corned beef leftovers!
Tips for Making these Corned Beef Sliders
- You can definitely use your leftover St. Patrick’s Day corned beef for this recipe. Just slice it very thin. I used deli corned beef which makes it super easy.
- Homemade Russian dressing is super simple to whisk together. But if you’re short on time, look for a decent brand of store-bought Russian salad dressing to use instead.
- I lined my baking dish with parchment paper for easy cleanup. This is totally optional.
- There are a couple of other optional steps, including sprinkling the tops with grated Parmesan and a quick stint under the broiler to brown the tops. If you elect to broil, do not walk away or your buns could easily burn.
Frequently Asked Questions
Where Did the Reuben Originate?
The Reuben sandwich was reportedly named for Arthur Reuben who once owned Reuben’s Delicatessen in New York City. His original version was made with ham and was introduced around 1914. The corned beef version was served at a poker game in Omaha in 1955. It grew in popularity after it was entered and won a national sandwich competition in 1956.
What is in a Reuben Sandwich?
Served cold or grilled, the classic Reuben starts with sourdough rye bread. It’s generously filled with sliced corned beef, Swiss cheese, sauerkraut along with a Russian dressing sauce made with mayonnaise, ketchup, horseradish, and Worcestershire sauce.
What's the Difference Between a Reuben and a Corned Beef Sandwich?
A Reuben is just a specific type of corned beef sandwich using the ingredients listed above.
What is the Sauce in a Reuben Sandwich?
The sauce is a Russian Salad Dressing, made with mayonnaise, ketchup, horseradish, and Worcestershire sauce. Use a good store-bought version if you don’t want to make your own, but this retro salad dressing is delicious on tossed salads, too.
More Corned Beef Recipes You’ll Love:
- Easy Slow Cooker Corned Beef from Cupcakes and Kale Chips
- Classic Reuben Sandwich from Country Cleaver
- Corned Beef and Cabbage Stew from Barefeet in the Kitchen
- Irish Braised Corned Beef and Cabbage
- Smoked Salmon Reuben Sandwich (a seafood twist on the Reuben)
- And if you love sliders, check out these Cheesesteak Sliders, too.
- Plus More Main Dish Recipes
Corned Beef Sliders
Corned Beef Sliders with gooey Swiss cheese, deli corned beef, homemade Russian dressing and sauerkraut even got rave reviews from the man who had declared his dislike of corned beef for decades!
Ingredients
Homemade Russian Dressing:
- 1/3 cup mayonnaise
- 1 1/2 tablespoons ketchup
- 1 1/2 teaspoons horseradish
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Sliders:
- 1 package slider buns (12 count)
- 1/2 pound sliced corned beef, freshly cut deli version preferred
- 1 cup sauerkraut, drained
- 12 slices Swiss cheese (about 8 ounces)
Topping:
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon parmesan cheese
- 2 teaspoons poppy seeds
- Parmesan, to sprinkle over sandwiches, if desired
Instructions
- Preheat the oven to 350º.
- Make homemade Russian dressing by whisking together mayonnaise, ketchup, horseradish, Worcestershire, and salt and pepper to taste. Set aside.
- Cut slider buns in half horizontally. Place the bottom buns in an oven-safe dish (I did not separate them).
- Spread dressing on buns. Layer with half the corned beef, half the cheese, the sauerkraut, the rest of the corned beef, and the rest of the cheese. Add the top buns.
- Make the butter topping by mixing together all the ingredients. Drizzle over buns. May sprinkle with more Parmesan if desired.
- Cover the buns with foil and bake for 30 minutes or until the cheese is melted and sandwiches are heated through. Remove foil and broil for just a minute if desired.
- Cut into individual sliders and serve warm.
Notes
Deli corned beef works best as it's cut nice and thin. But if you'd like to use leftover corned beef, just slice it as thin as possible.
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Nutrition Information:
Yield:
6Serving Size:
2 sandwichesAmount Per Serving: Calories: 463Total Fat: 35gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 96mgSodium: 1025mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 25g
31 Comments on “Corned Beef Sliders”
I’ve been seeing more and more of this kind of slider bun – like Hawaiian buns. For a crowd, especially, this would be so much fun and so good to serve. Great idea!
I have made these in the past and love them. We are making a triple recipe for an Irish Festival next weekend in Richmond Virginia. People will be coming and going and it will be impossible to keep them warm but I think they’re good cold as well. My sister wants to put them in a chafing dish but I thought they would get soggy. What are your thoughts?
Hi, Tricia, Great question. I have no experience with these in a chafing dish, but if the inside gets really steamy, they’ll definitely suffer. You could use less water, but wonder if they’d stay warm enough? I’m not sure leaving off the butter topping would help much.
Another thought is to take them out of the oven before you leave, wrap them in foil and keep them in a cooler where they will be well insulated. Maybe have something in the cooler to provide some heat (but not melt the interior??). Warm cast iron skillets or bricks? Just brainstorming while typing. Serving cold is another good option, like you mentioned!
Made this for dinner tonight, exactly as recipe is written. Amazing!
So happy they were a hit! Thanks for reporting back!!
Very delicious! My family loved them, simple, easy and quick.
Very delicious. We made these yesterday, followed the recipe to a tee – could not be easier; everyone loved them!
Made these for our little Saint Patricks day get together. They were a hit! So easy, but so good. instructions are fool proof
thanks for the recipe
Hi these sound so yummy. Going to make them this weekend. Is it better to cook and season the Kraut? Also did u use parchment paper on baking dish?
Hi, Marie,
Good questions! I did use parchment in the baking dish, mostly for easy cleanup, but you could use foil or just skip it. And I just used drained sauerkraut out of the jar. Hope you enjoy!