Gooey Oven Baked Reuben Sliders

Gooey Oven Baked Reuben Sliders are the perfect party food for about every reason.

Made with salty corned beef, melted Swiss cheese, tangy sauerkraut, and zesty dressing, these soft, pull-apart rolls are fool-proof and satisfying.

Why you will love this Hawaiian roll sliders recipe .

These sliders feature the perfect balance of salty, savory, and sweet flavors complemented by both chewy and creamy textures.

Here is what else you will like about this recipe.

• Reuben sliders are made with simple ingredients the need little or no prep.
• Using Hawaiian rolls to make a pull-apart dish means that the the servings are already included and need to cutting or dividing.
• This recipe can be prepared in advance and baked when you are ready to bake.
• Clean-up is a breeze as we are using a casserole dish to assemble the sliders.

Have you tried my recipe for Air Fryer Pigs in a Blanket?

Made with just three simple ingredients, that tasty comfort food features savory sausages air fried to perfection inside of a crispy roll. Both this recipe for Reuben Sliders and that recipe for Pigs in a Blanket are easy crowd pleasing recipes that are perfect for serving fro parties and gatherings.

This recipe is made in a casserole dish (9x13" baking dish). You can find a selection of casserole dishes here.

Ingredients needed.

• Hawaiian Rolls. The sweet flavor is the perfect balance needed for this recipe.
• Corned Beef. Cooked and sliced thin. It is easiest to just hit the deli counter at your grocery store for this.
• Swiss Cheese. Sliced cheese works best.
• Sauerkraut Drained of the excess liquid.
• Butter The butter should be melted.
• Worcestershire Sauce Brushed on top of the rolls, along with Butter, Garlic Powder and Everything Bagel Seasoning, for additional flavors.

How to Make Reuben Sliders

• Prep Time 10 minutes .
• Bake Time 20-25 minutes.
• Servings 12 .
• How to serve : Serve these sliders warm out of the oven with Potato Chips and Slaw on the side.
• Notes: You will need a 9x13 inch baking dish, small bowl, whisk, and a pastry brush.

1. Prepare. Prep your baking dish for nonstick. Also, preheat your oven to 350f. If you have not done so, melt your butter and drain your sauerkraut.
2. Rolls. Remove the rolls from the packaging, keeping them intact. Then slice the rolls horizontally in half so that all of tops of the rolls and all of the bottoms of the rolls are still connected. Place the bottoms into your baking dish and spread a layer of the dressing over the layer of rolls. .
3. Layer. Evenly spread the half of the Swiss cheese on top of the rolls and then add a layer of the drained sauerkraut over the cheese. On top of the sauerkraut add a layer of corned beef. Top the corned beef with the remaining cheese and then place the tops of the rolls over the cheese.
4. Butter. In a small bowl, use a whisk to combined together the melted butter, Worcestershire Sauce, and seasoning. Use a pastry brush or similar item to brush the ingredients over the tops of the rolls.
5. Bake. Bake the rolls for 20-25 minutes, until the cheese is all melted and the tops are golden brown.

Tips for making the best sliders.

Draining the sauerkraut is an important step in this recipe as the liquid can make your sliders soggy and ruin the flavor. To drain the sauerkraut you can place it on a small stack of clean paper towels and press the liquid out.

More helpful tips for you.

1. Using store-bought deli corned beef is the perfect hack in this recipe. Ask for "shaved" or "thinly sliced" so you can pile it high for a tender sandwich that is easy to pull-apart and enjoy. .
2. There are two layers of cheese in these sliders. The bottom layer creates "moisture barrier" that protects the bread while the top layer helps "glue" the sliders together. Make sure the the ingredients are well covered by the cheese.
3. To help the sliders get gooey in the center without over-browning the tops, you can cover the sliders with an aluminum foil tent for the first 10–15 minutes of baking. Remember to remove the foil for the last five to 10 minutes of baking to get that perfect crunch on top.

FAQ

• Can I make these ahead of time? You can assemble the sliders up to a few hours in advance. I would not however, add the sauerkraut or the butter glaze until you are ready to bake as doing so can make the sliders soggy.
• How do I prevent the bottom of the rolls from getting soggy? Drain, drain, drain, and drain the sauerkraut well. Also, do a good job spreading the layer of cheese over the bread.
• Will grated cheese work in this recipe. Stick to the sliced stuff since sliced cheese does the best job at layering without gaps. Avoid using really thin sliced cheese as well.

Variations.

• Instead of using Swiss cheese, you can use Pepper Jack or a similar cheese, as long as it is not a soft cheese.
• Russian dressing is a more savory dressing that can be used in this recipe.
• Pastrami can be substituted in for the corned beef.

How to Store Reuben Sliders

Once your sliders have fully cooled they can be stored in an airtight container or well wrapped or covered with foil. When properly stored and refrigerated, sliders should keep for up to a few days.

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• Slow Cooker Velveeta Mac and Cheese
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• Slow Cooker Root Beer Pulled Chicken
• Sheet Pan Baked Za’atar Fries
• Slow Cooker Chorizo Queso Dip (Crockpot Recipe)
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