Rueben Sliders

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Here I am again with another sandwich recipe – because let’s face it Sandwiches are delicious! And I love to make all sorts of sandwiches – hot, or cold, traditional or fusion – if given enough time I think I could turn just about anything into a sandwich. This recipe is a twist on the classic – Rueben Sliders give you the flavors of a traditional Rueben Sandwich in a fun smaller version.

Rueben Sliders

One glaring difference when you look at this recipe is that I do not use Russian or Thousand Island dressing on the bread. The main reason for this is because mayonnaise based sauces don’t do so great in the oven for a while. They can sometimes start to separate and/or make the bread soggy – neither of which is very pleasant. So instead I went with a stone grain mustard to still have a sauce.

Rueben Sliders

Ruebens typically only have corned beef on them – but I figure why not add some delicious pastrami as another layer of flavor. The deli at my local grocer has a wonderful selection of both corned beef and pastrami, so I opted for both on these sliders. And trust me when I say it was a total win!

Rueben Sliders

I have included my recipe for Quick Kraut below the Rueben Sliders recipe. It is a super simple recipe. It is also great for people that don’t necessarily care for the fully fermented sauerkraut, as it retains some of the crunch of the cabbage. You could certainly use your favorite jarred sauerkraut – WildBrine has some great options. The combination of the marinated red onions and sauerkraut is what makes this taste like a Rueben, so don’t just skip it over.

Rueben Sliders

These sliders are actually quite filling, so two or three of them will likely be plenty for you. These would also be great for a potluck or cookout scenario. I like to serve them some kettle cooked potato chips, but they would also be great with some seasoned fries or even a good waffle cut fry.

Rueben Sliders

Now Let’s Get Cookin’!


Rueben Sliders

Dinner rolls piled high with corned beef, pastrami, grainy mustard, swiss cheese, sauerkraut and marinated onions.
Course Main Course, Sandwich
Cuisine American
Keyword corned beef, hot sandwich, hot sandwiches, marinated onions, pastrami, rueben sandwich, sauerkraut, Swiss Cheese
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6


  • 24 Dinner Rolls sliced in half (try to keep them connected)
  • 1 lb Deli-sliced Corn Beef
  • 1 lb Deli-sliced Pastrami
  • 12 slices Swiss Cheese
  • ½ cup Stone Grain Mustard
  • 1 Medium Red Onion thinly sliced
  • 1 cup Red Wine Vinegar
  • 1 tsp Salt
  • 1 cup Sauerkraut see recipe below
  • 4 tbsp Butter
  • 1 tbsp Everything Seasoning
  • 1 tsp Caraway Seeds


  • Preheat oven to 425degF.
  • In a small sauce pan over medium high heat, add salt and red wine vinegar. Bring to a rolling boil. Fill pint-size mason jar with sliced onions. Once vinegar is boiling, pour over onions and let sit while building the sliders.
  • Line baking sheet with parchment paper. Place bottom halves of rolls on the baking sheet.
  • Spread each with mustard. Layer on corned beef, then swiss cheese. Place in oven and let bake for 10 minutes. Cheese should be slightly golden.
  • Melt butter and add everything seasoning and caraway seeds.
  • Remove sliders from oven and top with sauerkraut and marinated onions. Place roll tops on and press down slightly. Brush butter mixture over top. Return to oven for 5 minutes more. Serve warm

Quick Kraut

A shortcut to this sour vinegary condiment that holds on to a crunch.
Course Condiment
Cuisine American, Chinese, German
Keyword cabbage, kraut, quick kraut, sauerkraut, vinegar
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Servings 1 qt


  • 1 Quart-sized Mason Jar


  • ½ head Green Cabbage finely shredded
  • 3 cups Distilled White Vinegar
  • 1 tbsp Salt
  • 1 tbsp Sugar


  • In a sauce pan over medium-high heat, add vinegar, salt and sugar. Bring to a rolling boil and then let boil for 3 minutes. (Make sure to use a range vent or open window as boiling vinegar can be strong).
  • Add shredded cabbage to mason jar. Press down until all of it fits.
  • Pour boiling liquid over cabbage. Let sit on counter at least 30 minutes before serving. Once fully cooled, you can secure with lid and ring and store in refrigerator for up to 3 weeks.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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4 thoughts on “Rueben Sliders

  1. Hubby would enjoy the sliders, I’d go for the kraut 🙂 Thanks so much for linking up at the #UnlimitedLinkParty 117. Pinned.

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