Baked Reuben Sliders Recipe
If you’re looking for a break from the ordinary sandwich, then you’ve got to try these baked Reuben Sliders.
Hot out of the oven, with a “secret” butter dressing cooked into the bread, these mini sandwiches will literally melt in your mouth!
Perfect for a quick weeknight dinner (ready in under 30 minutes) or a crowd-pleasing party recipe!
Reuben Sliders Ingredients
- 1 sheet sandwich rolls (I cut mine down to 9 to fit my pan, but you can use all 12)
- 300g (about 10oz) Corned Beef
- 12 slices swiss cheese
- 1/2 cup sauerkraut
- 1/2 cup butter, melted
- 1/4 cup Italian salad dressing
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Directions
Preheat oven to 350°F.
Place the butter in a microwave-safe measuring cup or bowl and cook until melted (about 25-30 seconds). Stir salad dressing into melted butter and set aside.
Cut the sandwich sheet in half through the middle to create two “slices” of sandwich sheet. Place the bottom half of the sandwich sheet in a 8″ square casserole dish.
Layer corned beef evenly across the bottoms of the sandwich buns in your baking dish. Next, create a layer of Swiss cheese and a layer of sauerkraut.
Place the top half of the sandwich sheet back on top of the sandwiches.
Pour the butter mixture over the sandwiches, making sure to coat them completely. Cover the casserole dish with foil and bake for 20-30 minutes at 350°F until the butter has completely absorbed into the rolls.
Cut and serve.
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Reuben Sliders
Buttery, savory and rich reuben sandwiches are transformed into the perfect party-sized serving (or a great lunch box option) with today's reuben sandwich sliders recipe.
Ingredients
- 1 sheet sandwich rolls
- 300g Corned Beef
- 12 slices swiss cheese
- 1/2 cup sauerkraut
- 1/2 cup butter, melted
- 1/4 cup Italian salad dressing
Instructions
- Preheat oven to 350F
- Place the butter in a microwaveable measuring cup and melt for 25 seconds in the microwave. Stir in your salad dressing and set aside.
- Cut the sandwich sheet in half through the middle to create two "slices" of sandwich sheet.
- Place the bottom half of the sandwich sheet in the casserole dish.
- Make an even layer of the corned beef, top with swiss cheese and sauerkraut.
- Place the top half of the sandwich sheet back on top of the sandwiches.
- Pour the butter mixture over the sandwiches, ensuring you coat them completely.
- Cover the casserole dish with tinfoil and bake for 20-30 minutes until the butter has completely absorbed into the rolls.
- Cut and serve.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 266Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 71mgSodium: 482mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 13g
Be sure to check out these Hot & Cheesy Hawaiian Sliders or Pizza Sliders too!
YUM! Perfect for a crowd!
Can you verify, is this *actual* Italian salad dressing, or the powder mix that you mix into the butter. Sorry if that’s a dumb question, thanks!
I used actual (liquid/premade) Italian salad dressing, but if you wanted to use the package I would just increase the amount of butter used to replace that liquid lost.