If your for a delicious way to use up leftover corned beef? Or maybe you’re looking for a boiled dinner alternative, these corned beef sliders are the perfect choice! Packed with melty Swiss cheese, tangy sauerkraut, and a buttery topping, these bite-sized sandwiches are ideal for parties, potlucks, or even a quick weeknight meal. If you love the flavors of a traditional reuben, you’ll love these Reuben sliders even more!
Make St. Patrick’s Day Special With These Corned Beef Sliders!
I like a boiled dinner, but it’s not my husband’s favorite. Luckily, he loves a reuben and now, I’ve got him hooked on these reuben sliders. The cool thing is, you can make them for St. Patrick’s Day but you can also just make them for dinner anytime your craving a warm and juicy sandwich from your favorite Irish pub! While they make the holiday and any potluck special, they don’t just need to be for St. Patrick’s day!
How to Make Corned Beef Sliders:
Ingredients:
- 1 package (12 count) slider buns (Hawaiian rolls or dinner rolls work great) (this is the homemade recipe I used)
- 6 slices Swiss cheese
- 3/4 lb corned beef (fresh or leftover!)
- 1 cup sauerkraut, well-drained
- 2 tbsp Thousand Island dressing (this is the homemade recipe I used)
- 1 stick (1/2 cup) butter, melted
- 1 1/2 tsp Worcestershire sauce
- 1 tbsp dried minced onion
- 1 1/2 tbsp poppy seeds
Instructions:
- Prepare the Butter Sauce: In a bowl, mix melted butter, Worcestershire sauce, dried onion, and poppy seeds. Set aside.
- Assemble the Sliders: Slice the slider buns in half and place the bottom halves in a greased 9×13-inch baking dish. Layer with 6 slices of Swiss cheese.
- Add the Meat: Use corned beef, layering it at least three times over the cheese.
- Sauerkraut Mixture: In a bowl, mix the drained sauerkraut with Thousand Island dressing. Spread evenly over the meat. – I just place the sauerkraut on a few layers of paper towels and ring out the juice in the sink.
- Final Layers: Add 6 more slices of Swiss cheese and place the top halves of the slider buns on top.
- Brush & Bake: Pour the butter mixture over the sliders, ensuring they are evenly coated. Cover with foil and bake at 350°F for 25 minutes. Remove the foil and bake for another 5 minutes until golden brown.
- Serve & Enjoy: These corned beef sliders come out crispy on top, gooey in the middle, and packed with flavor! Serve with extra Thousand Island dressing for dipping.
Why You’ll Love These Sliders:
- A great way to use leftover corned beef
- A fun alternative to the traditional boiled dinner
- Perfect for St. Patrick’s Day, potlucks, or any party
- Simple to make and full of melty, cheesy goodness
These corned beef sliders are sure to be a hit at any gathering. Whether you’re using fresh deli meat or leftover corned beef, this recipe delivers all the classic flavors of a Reuben slider in a fun, bite-sized way. Let me know if you give them a try!e comments how you like to customize yours!
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Corned Beef Sliders
- Total Time: 45 minutes
- Yield: 12 sliders 1x
Description
These Reuben sliders are a crowd-pleasing treat, combining savory Swiss cheese, pastrami (or corned beef), tangy sauerkraut, and a rich, buttery sauce. Perfect for parties, potlucks, or a special family meal. The sliders bake up with a crispy, golden crust, ooey-gooey cheese, and a juicy filling.
Ingredients
- 1 stick butter, melted
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon dried onion
- 1 1/2 tablespoons poppy seeds
- 12 slider buns (this is the homemade recipe I use)
- 6 slices Swiss cheese
- 3/4 lb pastrami (or corned beef)
- 1 cup sauerkraut (drained)
- 2 tablespoons Thousand Island dressing (this is the homemade recipe I use)
- 6 more slices Swiss cheese
Get Recipe Ingredients
Instructions
- Preheat your oven to 350°F.
- In a small bowl, combine the melted butter, Worcestershire sauce, dried onion, and poppy seeds. Set aside.
- Slice the slider buns in half and place the bottom half in a 9×13 baking dish.
- Layer 6 slices of Swiss cheese over the buns.
- Top the cheese with pastrami (or corned beef), spreading it out in 3 even layers.
- In a separate bowl, mix the drained sauerkraut with Thousand Island dressing. Spread the mixture evenly over the pastrami. (I just place the sauerkraut on a few layers of paper towels and ring out the juice in the sink.)
- Layer 6 more slices of Swiss cheese on top of the sauerkraut mixture.
- Place the top half of the slider buns on the sliders.
- Brush the melted butter mixture over the entire top of the buns, ensuring they’re well coated.
- Cover with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 5 minutes, or until the tops are golden and crispy.
- Serve warm with extra Thousand Island dressing on the side for dipping.
- Cook Time: 45 minutes
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