Reuben Sliders

Reuben Sliders are tender Hawaiian rolls stuffed with pastrami, Swiss cheese, tangy sauerkraut, and Thousand Island dressing, all topped with an incredible garlic butter. They bake up golden, gooey, and absolutely irresistible!

Love More Sliders? Try My French Dip Sliders or this Ham and Cheese Sliders next.

Why You’ll Love This Recipe

These Reuben sliders are pure comfort food magic! They’re ridiculously easy to make, you just layer everything, brush on that buttery topping, and let the oven do the work. The combination of tangy, savory, and slightly sweet flavors is absolutely addictive.

Plus, they’re perfect for feeding a crowd without spending hours in the kitchen. Whether it’s game day, St. Patrick’s Day, or just a Tuesday night when you need something delicious and satisfying, these sliders are always a winner!

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Ingredient List

For the Sliders

• 12 Hawaiian rolls
• ½ cup Thousand Island or Russian dressing
• ¾ lb thinly sliced pastrami or roast beef
• 1 cup sauerkraut, well drained and squeezed dry
• 9 slices Swiss cheese
• 12 pickle slices (optional)

For the Butter Topping

• ¼ cup butter, melted
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried minced onion
• 1 garlic clove, crushed
• 1 teaspoon poppy seeds (optional)
• 2 teaspoons fresh parsley, minced (optional)

Friendly Notes:

• I always use King’s Hawaiian rolls—they’re perfectly soft and slightly sweet
• Store-bought Thousand Island works great, but I’ll share my quick homemade version below!
• For the sauerkraut, look for it in jars or bags near the pickles
• Swiss is traditional, but provolone or Gruyere are delicious too

Why These Ingredients Work

Hawaiian Rolls: These soft, slightly sweet rolls are PERFECT for sliders. They stay tender even after baking and provide a beautiful contrast to the tangy sauerkraut and savory meat.

Pastrami: The smoky, peppery flavor of pastrami is what makes these taste like an authentic deli Reuben. It’s already seasoned and fully cooked, so you just need to heat it through.

Sauerkraut: This is the ingredient that makes a Reuben a REUBEN! The tanginess cuts through the richness of the meat and cheese. Just make sure you squeeze it bone-dry, or you’ll end up with soggy sliders (learned that the hard way!).

Swiss Cheese: Classic Swiss has that nutty, mild flavor that melts beautifully. Those little holes also help the cheese melt evenly over everything.

Thousand Island Dressing: This creamy, tangy dressing brings everything together. It’s got just the right amount of sweetness and acidity.

Garlic Butter Topping: THIS is what takes these from good to INCREDIBLE. The butter helps the tops get golden and crispy, while the garlic, Worcestershire, and onion add so much savory depth. Poppy seeds give it that classic deli sandwich look!

Essential Tools and Equipment

• 9×13-inch baking dish – This is the perfect size for 12 Hawaiian rolls
• Sharp serrated knife – For slicing the rolls horizontally without squishing them
• Small bowl – For mixing the butter topping
• Pastry brush – To brush that gorgeous butter mixture over the tops
• Aluminum foil – Keeps the sliders moist while baking
• Paper towels or clean kitchen towel – Essential for squeezing the sauerkraut dry

How To Make Reuben Sliders

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Take your sauerkraut and drain it in a colander, then squeeze it HARD with paper towels or a clean kitchen towel. You want it as dry as possible—I usually squeeze out about ¼ cup of liquid! This step is non-negotiable if you want crispy-topped sliders instead of soggy ones.

Step 2: Slice the Rolls

Using a sharp serrated knife, carefully slice the entire block of Hawaiian rolls horizontally, keeping them attached. You want to cut through all 12 at once so they stay connected—this makes assembly SO much easier and helps them bake evenly.

Step 3: Spread the Dressing

Spread the Thousand Island or Russian dressing on both the top and bottom halves of the rolls. Don’t be shy here! That dressing flavor is KEY. I usually use about half on the bottom and half on the top.

Step 4: Build Your Sliders

Place the bottom half of the rolls in your baking dish. Now for the fun part—layer on the pastrami (I like to fold each slice for better coverage), then the squeezed-dry sauerkraut, and finally the Swiss cheese slices. I usually tear the cheese slices in half to make sure every slider gets good coverage.

Step 5: Top It Off

Place the top halves of the rolls back on. Everything should fit snugly in your baking dish. Give them a little press down so they’re compact.

Step 6: Make the Magic Butter

In a small bowl, mix together your melted butter, Worcestershire sauce, dried minced onion, crushed garlic, and poppy seeds if using. This is where the magic happens! The aroma alone will have everyone running to the kitchen.

Step 7: Brush and Bake

Brush the butter mixture generously over the tops of the sliders. Use ALL of it—don’t hold back! Make sure you get into all the crevices between the rolls. Cover the baking dish tightly with aluminum foil.

Step 8: Bake Until Golden and Gooey

Bake covered for 30 minutes. The rolls should be heated through, the cheese should be perfectly melted, and the tops should be golden. If you want them extra crispy on top, remove the foil for the last 5 minutes of baking.

Step 9: Serve Hot!

Remove from the oven, add pickle slices on top if you’re using them (I always do!), and serve immediately while everything is hot and gooey.

You Must Know

The sauerkraut MUST be bone-dry! I cannot stress this enough. Wet sauerkraut = soggy sliders. I squeeze mine three times—once in the colander, once wrapped in paper towels, and once more in a clean kitchen towel. Your hands might smell like sauerkraut for a bit, but it’s worth it!

Personal Secret: I make my own quick Thousand Island by mixing ½ cup mayo, 2 tablespoons ketchup, 1 tablespoon sweet pickle relish, ½ teaspoon paprika, and a dash of hot sauce. It takes 2 minutes and tastes SO much better than store-bought!

Pro Tips & Cooking Hacks

• Don’t skip the foil! Covering the sliders while baking keeps the rolls soft and steams everything together beautifully. If you skip it, the tops will get hard before the cheese melts.
• Layer strategically: Meat closest to the bottom bun, then kraut, then cheese. This way the cheese melts down into the kraut and creates this amazing cohesive filling.
• Use room temperature butter for easier brushing. Cold butter will tear the soft Hawaiian rolls.
• Crush the garlic fresh instead of using jarred for the best flavor in your butter topping.
• Common mistake to avoid: Don’t overbake! At 30 minutes, they’re perfect. Any longer and the rolls can get tough.
• Smart shortcut: Buy pre-sliced deli meat and cheese to save time. Most delis will slice them perfectly thin for you.

Flavor Variations / Suggestions

Turkey Reuben Sliders: Swap the pastrami for thinly sliced turkey or turkey pastrami for a lighter version.

Rachel Sliders: Use coleslaw instead of sauerkraut! It’s a fun variation that’s a bit sweeter and less tangy.

Extra Spicy: Add a layer of sliced jalapeños or pepper jack cheese instead of Swiss.

Rye Bread Version: If you can find slider-sized rye rolls, use those instead of Hawaiian for a more authentic Reuben taste. You’ll lose some of the sweetness but gain that classic deli flavor.

Add More Pickles: Layer thinly sliced dill pickles right into the sliders along with (or instead of) the sauerkraut for extra tang and crunch.

Horseradish Kick: Mix a tablespoon of prepared horseradish into your dressing for some heat!

Make-Ahead Options

These sliders are PERFECT for meal prep and parties! Here’s how to get ahead:

Assemble ahead: You can build the entire batch of sliders (through Step 5), cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add the butter topping and bake when you’re ready. You might need to add 5 extra minutes to the baking time since they’ll be cold.

Freeze unbaked: Assemble completely (minus the butter topping), wrap the entire baking dish in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, add the butter topping, and bake as directed.

Make the butter topping ahead: Mix up the garlic butter and store it in the fridge for up to 3 days. Just microwave for 10 seconds to re-melt before brushing.

Recipe Notes & Baker’s Tips

• The 9 slices of Swiss cheese might seem like an odd amount, but trust me—it works perfectly! Each slice gets torn in half to cover all 12 sliders evenly.
• If your pastrami is really thick, ask the deli to slice it thin. You want it to fold and layer nicely without making the sliders too bulky.
• Hawaiian rolls can sometimes come in packages of 12 or 16. If you only find 16-packs, just save the extra 4 for breakfast or make a slightly bigger batch!
• These are best served fresh from the oven, but they do reheat well. Just don’t expect them to be quite as crispy on top.
• If you’re taking these to a party, transport them in the baking dish covered with foil and reheat at your destination for 10-15 minutes at 325°F.

Serving Suggestions

These Reuben sliders are hearty enough to be a main course, but they also make fantastic appetizers! Here’s what I love to serve with them:

Classic sides: Crispy kettle chips, creamy coleslaw, or tangy potato salad

Lighter options: A simple green salad with vinaigrette, cucumber salad, or pickled vegetables

For parties: Set up a platter with extra pickles, pickle spears, kettle chips, and maybe some dipping sauces like extra Thousand Island or spicy mustard

Drinks: These pair beautifully with iced tea, lemonade, craft beer, or ginger ale

Game day spread: Serve alongside buffalo wings, mozzarella sticks, and a veggie tray for the ultimate spread

Garnish with fresh parsley on top for a pop of color and that “just made” look!

How to Store Your Reuben Sliders

Room temperature: These are best enjoyed fresh, but they’ll keep at room temperature for about 2 hours (great for parties!).

Refrigerator: Store leftover sliders in an airtight container in the fridge for up to 3 days. The rolls will soften, but they’re still delicious!

Reheating: Place sliders on a baking sheet and reheat at 325°F for 10-12 minutes, or until warmed through. You can also microwave individual sliders for 30-45 seconds, though they won’t be as crispy. For the crispiest reheated sliders, pop them under the broiler for 1-2 minutes after heating through.

Freezing: I don’t recommend freezing already-baked sliders as the texture suffers. Instead, freeze them unbaked (see Make-Ahead Options above)!

Allergy Information

Contains:

• Gluten (Hawaiian rolls)
• Dairy (butter, cheese)
• Eggs (in Thousand Island dressing)
• Possible soy (Worcestershire sauce)

Substitution suggestions:

Gluten-free: Use gluten-free slider buns or small gluten-free rolls. They won’t be quite as sweet and soft, but they’ll still be delicious!

Dairy-free: Use dairy-free butter substitute and dairy-free Swiss-style cheese. Violife and Follow Your Heart both make good melting options.

Lower sodium: Use low-sodium pastrami or roast beef, reduced-sodium Swiss cheese, and make your own Thousand Island with low-sodium ingredients.

Egg-free dressing: Make a simple dressing with vegan mayo, ketchup, and relish, or use a store-bought vegan Thousand Island.

Questions I Get Asked A Lot

Can I use corned beef instead of pastrami?

Absolutely! Corned beef is actually the traditional Reuben meat. I prefer pastrami for the extra peppery kick, but corned beef is just as delicious and authentic. Just make sure it’s sliced thin!

My sliders came out soggy. What happened?

Nine times out of ten, this is because the sauerkraut wasn’t squeezed dry enough. You really need to wring it out like you’re angry at it! The other possibility is overbaking without the foil, which can dry out the tops while steaming the bottoms.

Can I make these without the butter topping?

You CAN, but I really don’t recommend it! That garlic butter is what takes these from “pretty good” to “OH MY GOSH these are amazing!” It adds so much flavor and helps the tops get golden and slightly crispy. If you’re watching calories, you could use half the butter, but please don’t skip it entirely.

What’s the difference between Thousand Island and Russian dressing?

They’re very similar! Russian dressing is typically tangier and spicier with more horseradish and hot sauce, while Thousand Island is sweeter with more pickle relish. Either one works beautifully here—use what you like or what you have on hand!

How do I keep these warm for a party?

After baking, keep them covered with foil in a 200°F oven for up to an hour. They’ll stay warm and gooey without drying out!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear if you made them for a party or game day, and what your favorite variation was.