Description
Easy Reuben sliders recipe with pastrami, Swiss cheese, sauerkraut, and Thousand Island dressing on Hawaiian rolls, topped with garlic butter. Perfect party appetizer that bakes in 30 minutes!
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American