Cheesy Corned Beef Sliders

These Cheesy Corned Beef Sliders pack all the irresistible flavors of a classic Reuben sandwich into a crowd-pleasing, warm pull-apart bite. Thinly sliced deli corned beef, tangy sauerkraut, and melted Swiss cheese are layered inside soft Hawaiian sweet rolls, then brushed with a savory garlic-butter poppy seed glaze before baking until warm, melty, and golden.

The Core Ingredients

1. Hawaiian Sweet Rolls (1 pack / 12 count) – Soft, slightly sweet buns that pair perfectly with salty corned beef.
2. Deli Corned Beef (¾ lb, thinly sliced) – Ask the deli counter for thin slices for easy layering.
3. Swiss Cheese (8 to 10 slices) – Melts smoothly to hold the sliders together.
4. Sauerkraut (1 cup, drained and squeezed dry) – Adds a classic tangy bite (or swap for coleslaw for a softer crunch).
5. Thousand Island or Russian Dressing (⅓ cup) – Spread over the buns for signature creamy flavor.
6. Savory Butter Glaze (¼ cup melted butter + 1 tsp Worcestershire sauce + 1 tsp poppy seeds + ½ tsp garlic powder) – Brushed over the top crusts to bake into a crisp, golden topping.

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line a rimmed baking sheet with parchment paper.
2. Slice the Rolls: Keeping the rolls attached to one another, use a large serrated knife to slice the entire slab of rolls in half horizontally. Place the bottom half in the prepared baking dish.
3. Layer the Sauces & Meat: Spread the Thousand Island dressing evenly over the cut side of the bottom rolls. Layer on half of the Swiss cheese, followed by all of the sliced corned beef.
4. Add Sauerkraut & Cheese: Scatter the well-drained sauerkraut evenly over the beef, then top with the remaining slices of Swiss cheese. Place the top half of the rolls over the filling.
5. Brush with Glaze: In a small bowl, whisk together the melted butter, Worcestershire sauce, poppy seeds, and garlic powder. Brush generously over the tops of the rolls.
6. Bake to Golden: Cover loosely with aluminum foil and bake for 10 minutes. Remove the foil and bake uncovered for an additional 8 to 10 minutes until the tops are golden brown and the cheese is fully melted.
7. Slice & Serve: Let cool for 3 to 5 minutes, then slice into individual sliders and serve warm!

Pro Tips & Variations

• Squeeze the Sauerkraut: Make sure to press the sauerkraut through a fine-mesh strainer or squeeze it inside paper towels before assembling to keep the bottom buns from getting soggy.
• Leftover Roast Option: This recipe is also a great way to use up leftover cooked St. Patrick’s Day corned beef roast—just shred or thinly slice it!