Description
These Slow Cooker Reuben Sliders are a delicious twist on the classic Reuben sandwich, featuring tender corned beef cooked low and slow until fork-tender, layered with sauerkraut, melted cheese, and Thousand Island dressing on soft Hawaiian rolls. Perfect for parties or a comforting meal, these sliders combine rich flavors with convenience using a slow cooker and oven baking.
Ingredients
Meat and Broth
- 3 lb corned beef with spice packet
- 1½ cups beef broth
Slider Assembly
- 12 Hawaiian rolls (or slider rolls)
- 6-8 slices cheese (Swiss or your choice)
- 2 cups sauerkraut (excess liquid drained and squeezed)
- ⅓ cup Thousand Island or Russian dressing
- 2 tablespoons butter (melted)
Instructions
- Slow Cooker Corned Beef: Place the corned beef brisket fat side up into the slow cooker. Pour 1½ cups of beef broth over the meat and sprinkle the spice packet evenly on top. Cover and cook on low for 8 to 10 hours, or until the meat is fork tender and can be sliced or shredded easily.
- Rest and Slice the Meat: Remove the cooked corned beef from the slow cooker and let it rest for 5 minutes. Then slice the meat thinly, about ¼ inch thick, preparing it for the sliders.
- Preheat Oven and Prepare Baking Dish: Heat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line a sheet pan with parchment paper. Slice the Hawaiian rolls in half, separating the top and bottom layers.
- Assemble the Sliders: Lay the bottom halves of the rolls in the prepared baking dish. Layer the sliced corned beef evenly over the bottoms (you may not need all the meat). Top the beef with well-drained sauerkraut, then layer the cheese slices over the sauerkraut.
- Add Dressing and Top Rolls: Spread Thousand Island or Russian dressing on the inside of the top halves of the rolls. Place these tops over the cheese layer and brush with melted butter to help them brown during baking.
- Bake the Sliders: Cover the dish with foil and bake for about 25 minutes, or until the cheese melts and the tops of the rolls are lightly browned. Remove from oven and let the sliders cool for a few minutes before slicing and serving.
- Serve: Insert toothpicks into each slider to help hold them together and serve warm.
Notes
- Use Swiss cheese for a traditional flavor, but you can substitute with cheddar or provolone.
- Ensure the sauerkraut is thoroughly drained and squeezed to prevent soggy sliders.
- For extra crispiness, remove the foil in the last 5 minutes of baking to brown the tops further.
- The leftover corned beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- These sliders work great for parties or game day snacks due to their easy assembly and serving size.
