Baking dish or sheet pan A 9x13-inch baking dish works perfectly for assembling and baking the sliders. If you're doubling the recipe, use a sheet pan.
Mixing bowl For the russian dressing.
Pastry Brush To brush melted butter onto the tops of the buns.
Knife or bread knife For slicing the slider buns as a group.
Foil For tenting the sliders while they bake (to avoid over-toasting).
Ingredients
For the Sliders
12slider bunsHawaiian rolls work beautifully, but any soft dinner roll will do
¾lbsliced corned beefthinly sliced, deli-style
½lbsliced Swiss cheese
1cupsauerkrautwell-drained and lightly squeezed dry
2tablespoonsunsalted buttermelted (for brushing the buns)
1teaspooncaraway seedsoptional, for extra rye-bread flavor
For the Smoky Russian Dressing
This creamy sauce is the game-changer—think of it as a punchy cousin of the russian salad dressing often found in homemade reuben sandwiches.
½cupmayonnaise
3tablespoonsketchup
1tablespoonprepared horseradishdrained
1tablespoonsmoked paprika
2teaspoonsWorcestershire sauce
1teaspoonDijon mustard
1small garlic cloveminced
Salt and pepperto taste
Instructions
Step 1: Make the Smoky Russian Dressing
Start by preparing the reuben sandwich sauce. In a small mixing bowl, whisk together the mayonnaise, ketchup, horseradish, smoked paprika, Worcestershire sauce, Dijon mustard, and garlic. Add salt and pepper to taste.
This homemade russian dressing is smoky, tangy, and has just the right amount of bite. If you’re making extra for later, store it in an airtight container in the fridge—it’s also excellent on burgers and even grilled chicken.
Step 2: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Using a sharp serrated knife, slice the entire block of slider buns horizontally—don’t separate the rolls yet. You’ll have a top slab and a bottom slab. Place the bottom slab in your baking dish.
Step 3: Layer the Good Stuff
Spread a generous amount of smoky russian dressing across the bottom buns. Lay down an even layer of corned beef (or turkey if you're going for a turkey reuben sandwich variation). Top with Swiss cheese, followed by the drained sauerkraut.
Before placing the top buns on, you can spread more dressing on the inside of the top slab if you’re a sauce-lover.
Step 4: Toast to Perfection
Put the top buns in place and brush them with melted butter. Sprinkle with caraway seeds if desired—this little detail gives a nod to the rye bread typically used in a best reuben sandwich.
Tent loosely with foil and bake for 15 minutes, then remove the foil and bake for another 5 minutes, or until the tops are golden brown and the cheese is melted and gooey.
Step 5: Slice and Serve
Remove from the oven, let cool for a minute or two, then use a knife or spatula to separate into individual sliders. Serve warm with extra russian salad dressing or a side of pickles.