Go Back
Sheet-Pan Reuben Sliders
Rachel Kim

Sheet-Pan Reuben Sliders

Sauerkraut is the danger and the point. Squeeze it dry enough that it clumps before it goes on the rolls. Rye-flavored caraway butter gives plain slider buns the right edge without asking you to find twelve tiny rye rolls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 12 connected slider rolls
  • 12 oz thinly sliced corned beef
  • 1 cup sauerkraut squeezed dry
  • 8 slices Swiss cheese
  • 1/3 cup Russian dressing
  • 3 tbsp unsalted butter melted
  • 1 tsp caraway seeds

Method
 

  1. Heat the oven to 350°F and line a 9-by-13-inch pan with parchment.
  2. Split the rolls as one slab and spread Russian dressing over the bottom.
  3. Layer the corned beef, tightly squeezed sauerkraut and Swiss evenly to the edges.
  4. Replace the tops and brush them with butter mixed with caraway seeds.
  5. Cover and bake for 15 minutes, then uncover for 5 to 7 minutes until the filling reaches 165°F.
  6. Rest for 5 minutes and cut through the seams.