Lucky Reuben Sliders

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If I had to name my top 5 favorite types of sandwiches, reubens would definitely be in that list. They hit all the right notes for me and there is something so comforting about a hot sandwich. And if you've been around my blog for any time at all, you know I LOVE sliders. Mini sandwiches are the best and I am not opposed to making every type of sandwich miniature at some point or another.

For St. Patrick's Day I present to you my Lucky Reuben Sliders. They are so easy to make and so fun to eat. Slightly salty corned beef, creamy thousand island dressing, tangy sauerkraut and the unmistakable goodness of King's Hawaiian rolls. They are great for a party or just a fun way to eat dinner. These are put together in the same way as my Roast Beef & Cheddar Sliders, but with different ingredients. I do recommend using the savory King's Hawaiian rolls over the sweet ones for this specific recipe.

There isn't much else to say here other than MAKE THESE and enjoy. I will note that caraway seeds can be a little tough to find sometimes. If you can't find them, it's ok to forego them.

I hope these cute sandwiches bring you happiness and a maybe a week bit-o-luck this St. Patty's Day (or any day)!

Lucky Reuben Sliders
Makes ~ 12 mini sandwiches
Prep time: 10 minutes | Cook time: 20-25 minutes

Click the file below to download and print the recipe

Lucky Reuben Sliders

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I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.

Ingredients:

• 1 package (12 rolls) of savory King's Hawaiian rolls

• 3/4lb. thinly sliced deli corned beef

• 6 slices of swiss cheese*

• Thousand island dressing (about 3 TB but add to taste)

• 1/2 - 1 C. drained sauerkraut (add to taste)

• 2 TB butter (melted)

• 1 tsp. caraway seeds

Directions:

1. Preheat oven to 375°

2. Keeping the rolls attached to one another, cut them in half lengthwise with a bread knife so you have the tops and bottoms of the rolls now separated. Place the bottom halves (still attached to one another) in the bottom of a baking dish.

3. Layer the corned beef across the roll bottoms in the pan, evenly distributing. Next, spread as much thousand island dressing over the corned beef using the back of a spoon. You can always add more after they cook.

4. Next evenly distribute the sauerkraut over the corned beef and thousand island dressing. Layer the cheese over the corned beef then replace the tops of the buns to the sandwiches.

5. Brush the tops of the buns with the melted butter with a pastry brush, getting into all the crevices. Sprinkle some caraway seeds on top of each bun.

6. Loosely cover the sandwiches with foil to avoid burning and bake for 20-25 minutes at 375° or until the corned beef is hot and the cheese is melted and bubbly.

7. Let rest for 5 minutes in the pan after removing from the oven, then transfer the sandwiches to a cutting board. Cut into individual sandwiches with a sharp or serrated knife and serve with extra thousand island and sauerkraut if you'd like.

8. Store leftovers in a sealed container in the fridge and reheat in the microwave or covered in foil in the oven.

*Recipe notes + Variations*

*If you only have thinly sliced cheese, you may just want to use a few more slices of cheese to get a nice, cheesy covering over the beef.

When I reheat these, I prefer to do it in the toaster oven or oven, but I will zap them in the microwave for 20 seconds or so to help speed along warming the insides. This way they reheat a little quicker in the oven, but you also avoid burning or drying out the buns since they've already been baked once.