Corned Beef Reuben Sliders: The Best Way to Use Your St. Patrick’s Day Leftovers
Turn leftover corned beef into loaded Reuben sliders with sauerkraut and melty Swiss and Thousand Island on toasted buns in just ten minutes flat.
Corned Beef Reuben Sliders: The Best Way to Use Your St. Patrick’s Day Leftovers
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
American
Author:
Casey Bard
Servings
12
Prep Time
10 minutes
Cook Time
10 minutes
Calories
280
If you cooked enough corned beef on St. Patrick’s Day to feed the whole block, you’re sitting on a goldmine of leftovers. These corned beef Reuben sliders pack all the flavor of a classic Reuben sandwich into bite-sized form, stacking tender corned beef with tangy sauerkraut, melty Swiss, and creamy Thousand Island dressing on buttery toasted buns.
The best corned beef sandwich doesn’t have to start from scratch. Leftover corned beef already has hours of seasoning and slow cooking built in, and that depth of flavor is exactly what makes this Reuben sliders recipe sing. Ten minutes of assembly, a hot skillet, and you’ve got a crowd-pleasing corned beef sandwich that’s better than round one.
Ingredients
Every great Reuben sliders recipe starts with a short list of quality ingredients and a fridge full of leftover corned beef:
-
12 slider buns or Hawaiian rolls
- 2 cups corned beef, thinly sliced with a sharp, clean knife
-
1 cup sauerkraut, drained and gently squeezed dry
-
12 slices Swiss cheese
-
1/2 cup Thousand Island dressing (or your favorite Reuben-style sauce)
-
2 Tbsp. butter, softened
-
Your favorite SPG (salt, pepper, garlic) seasoning
Directions
This corned beef sliders recipe goes from fridge to table in about 10 minutes flat.
Prep your corned beef
Pull your leftover corned beef from the fridge and use a sharp kitchen knife to slice it thin. Consistent, clean slices give each corned beef slider an even layer of meat that heats through quickly and stacks neatly on the bun.
Toast the buns
Slice the slider buns in half and spread a thin layer of butter on the cut sides. Place them buttered-side down in a hot skillet over medium heat and toast for one to two minutes until golden. Work in batches so each bun gets full contact with the skillet.
Assemble the corned beef sliders
Layer each toasted bottom bun with sliced corned beef, a spoonful of sauerkraut, and a slice of Swiss cheese. This is the classic Reuben sandwich stack in miniature. Hit the corned beef with a light sprinkle of SPG seasoning before adding the cheese so the seasoning sticks to the meat.
Melt and serve
Place the assembled corned beef sliders on a sheet pan and pop them under the broiler for one to two minutes, or until the Swiss cheese is melted and bubbling. Pull them out, add a generous drizzle of Thousand Island dressing to each top bun, and press the tops down gently.
Serve your Reuben sliders warm while the cheese is still stretchy and the buns are crispy.
Recipe Note
Kitchen Secrets for Perfect Corned Beef Sliders Every Time
A few small moves make the difference between a decent Reuben sandwich and one your guests won’t stop talking about:
- Drain the sauerkraut well. Squeeze it in a clean kitchen towel or paper towels until it’s as dry as possible. Excess moisture is the number one reason Reuben sliders turn soggy.
- Slice against the grain. A sharp knife and a clean cut against the grain keep the corned beef tender instead of chewy. This is the difference between a great corned beef sandwich and a tough one.
- Don’t skip the broiler. Melting the cheese under the broiler instead of in the skillet gives you that golden, bubbly top without steaming the buns. Keep a close eye on them; it only takes a minute or two.
- Go easy on the dressing. A little Thousand Island goes a long way on sliders this size. Add it to the top bun right before serving so it doesn’t soak through.
- Make them ahead of time for a crowd. Assemble the corned beef Reuben sliders on a sheet pan, cover tightly with foil, and refrigerate. When your guests arrive, pop the pan in a 350°F oven for 10–12 minutes until heated through and melty.
Next St. Patrick’s Day, double your corned beef on purpose. Once you’ve made this Reuben sliders recipe, leftovers won’t feel like an afterthought; they’ll be the main event.
Crispy buns, tangy sauerkraut, and melty Swiss make these tender corned beef sliders come together faster than you can set the table. It’s every bit a Reuben sandwich, just in slider form.
If your crew asks for the corned beef sandwich recipe, tell them it all started with yesterday’s brisket and a hot skillet.
