Corned Beef Sliders AKA Reuben 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!
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!
Baked Reuben Sliders
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 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.
You Might Like:
More Corned Beef Recipes You’ll Love:
- Easy Slow Cooker Corned Beef from Cupcakes and Kale Chips
- Smoked Salmon Reuben Sandwich from That Skinny Chick Can Bake
- Corned Beef and Cabbage Stew from Barefeet in the Kitchen
- Irish Braised Corned Beef and Cabbage from That Skinny Chick Can Bake
- Classic Reuben Sandwich from Country Cleaver
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
- 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)
- 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
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.
Serving Size:2 sandwiches
Amount Per Serving: Calories: 463 Total Fat: 35g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 96mg Sodium: 1025mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 25g