Reuben Sliders That Stop Soggy Buns!

Posted on April 29, 2025

There’s nothing quite like the savory, tangy, cheesy goodness of a classic Reuben sandwich. But translating that magic into easy-to-serve sliders can sometimes lead to a disappointing outcome: a dreaded soggy bottom bun. You know the feeling – you pick up a warm, inviting slider, and the bottom just collapses into a mushy mess. It used to be a recurring frustration for me every time I tried baking sliders in a dish.

I experimented with different methods, trying everything from different types of rolls to varying bake times. Nothing truly solved the soggy bun dilemma until I stumbled upon a simple, yet incredibly effective, trick. Now, my homemade Reuben Sliders consistently come out with wonderfully soft tops, perfectly melted cheese, and – wait for it – absolutely NO soggy bottoms!

This recipe is built around that game-changing technique, ensuring every bite delivers that perfect combination of flavors and textures. Get ready to make a batch of baked Reuben Sliders that will disappear faster than you can set them down!

Why You’ll Adore This Baked Reuben Slider Recipe

Aside from solving the age-old soggy bottom problem, these sliders are simply fantastic for so many reasons:

They capture all the iconic flavors of a traditional Reuben in a fun, bite-sized format.
Perfect for parties, game days, potlucks, or even a quick weeknight dinner.
They’re incredibly easy to assemble, making them a low-stress option for feeding a crowd.
That special trick guarantees a delightful texture – soft, buttery tops with a stable, slightly crisp base.
The buttery, seasoned topping adds an extra layer of flavor and visual appeal.

Once you try these, they’re bound to become a regular in your recipe rotation, right alongside other easy crowd-pleasers like our Hawaiian Ham & Cheese Sliders!

Gathering Your Delicious Ingredients for Reuben Sliders

Making these craveable sliders requires a few key players, each bringing essential texture and flavor to the party. Think of it as assembling your dream team of ingredients to create that perfect balance of savory meat, tangy kraut or coleslaw, melty cheese, and soft, buttery bread.

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Here’s a breakdown of what you’ll need and why:

Slider Rolls: You’ll need a 12-pack of soft slider rolls. The kind that come connected in a sheet are ideal as they make assembly super quick, but individual rolls work too – you’ll just arrange them tightly in the dish.
Corned Beef or Pastrami: A pound of thinly sliced deli corned beef or pastrami forms the hearty core of these sliders. Both offer that classic deli flavor, so choose whichever you love most! Some delis slice meat thicker for sandwiches, but thinner slices work best here for easy layering and heating through.
Swiss Cheese: Two cups of shredded Swiss cheese are essential for that signature nutty, gooey layer. Pre-shredded is convenient, but shredding your own from a block can sometimes give you a meltier result.
Coleslaw Mix or Sauerkraut: This provides the crucial tangy, slightly acidic element. You’ll need about 3 cups. If using sauerkraut, be sure it’s well-drained to avoid adding excess moisture to the sliders. If using coleslaw mix, you might prefer adding the dressing to it before layering (see below).
Russian or Thousand Island Dressing (Optional): About 1/4 cup adds that creamy, zesty finishing touch that ties all the classic Reuben flavors together. It’s optional, but highly recommended for authenticity! If you’re using sauerkraut, mixing the dressing with it helps distribute the flavor evenly. If using coleslaw mix, you might already have dressing in the mix, or you can add extra here.
Melted Butter: Half a cup of melted butter gets brushed over the tops of the rolls, helping them brown beautifully and creating a lovely, slightly crisp exterior that contrasts with the soft interior.
Everything Bagel Seasoning: One tablespoon of Everything Bagel Seasoning or a similar blend adds a fantastic savory, seeded crunch to the top of the sliders. If you don’t have this, a mix of poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt works too. Or you can simply brush with butter for a classic finish.

Having all your ingredients prepped and ready to go makes the assembly process smooth and fast, which is perfect when you’re craving those warm, cheesy bites.

Crafting Your Reuben Sliders: Step-by-Step to No Soggy Bottoms

Ready to assemble these bad boys? The process is simple and straightforward, with one crucial step that makes all the difference. Follow these steps, and you’ll be enjoying perfect Reuben Sliders in no time!

Prep and Preheat: Start by preheating your oven to a cozy 350 degrees Fahrenheit (175 degrees Celsius). While the oven warms up, prepare your slider rolls. If they came in a connected sheet, use a serrated knife to slice the entire block horizontally through the center, aiming to keep them connected. This creates a top and bottom “sheet” of rolls. If you’re using individual rolls, just slice each one horizontally.
Bottoms In the Dish: Take the bottom halves of your slider rolls and arrange them in a single layer in a 9×13 inch baking dish. Make sure they fit snugly, covering the bottom of the dish.
The Soggy Bottom Solution: This is the game-changer! Place the baking dish with only the bottom rolls into your preheated oven for 5 to 7 minutes. You’re looking for them to get slightly golden and lightly toasted around the edges. This quick toast creates a subtle barrier that helps prevent moisture from the filling from seeping in and making them soggy during the main bake. Keep a close eye on them, as oven temperatures can vary!
Layer the Meat: Carefully remove the dish with the toasted bottom rolls from the oven. Now, it’s time to build your sliders! Layer the sliced corned beef or pastrami evenly over the slightly toasted bottom rolls. Spread the meat out so each slider section gets a good portion.
Cheese Please: Generously sprinkle the shredded Swiss cheese over the layer of meat. Get it right to the edges!
Add the Tangy Topping: If you’re using dressing with your sauerkraut or coleslaw mix, combine them in a small bowl first. Then, spread this mixture evenly over the cheese layer. If you’re just using well-drained sauerkraut or coleslaw mix without dressing mixed in, spread that layer now.
Cap It Off: Gently place the top halves of the slider rolls over the filling. They should fit right back on top of their corresponding bottom halves.
Buttery, Seedy Crown: In a small bowl, whisk together the melted butter and the Everything Bagel Seasoning (or your chosen topping). Pour or brush this delicious mixture evenly over the tops of the slider buns. Get it into all those little crevices!
Cover and Bake (Round 1): Tightly cover the baking dish with aluminum foil. This helps trap steam, allowing the cheese to melt beautifully and the fillings to heat through without the tops burning. Bake in the preheated oven for 20 minutes.
Uncover and Bake (Round 2): Carefully remove the foil from the dish. Return the dish to the oven and bake for another 5 to 10 minutes. This final uncovered bake is where the tops turn that lovely golden brown, and the cheese becomes perfectly melted and bubbly around the edges. Keep an eye on them during this stage – the exact time can vary based on your oven and desired level of browning.
Rest and Serve: Once they look golden and bubbly, remove the dish from the oven. Let the sliders stand in the dish for a few minutes (about 5) before slicing them into individual sliders and serving. This brief resting period helps everything set slightly, making them easier to slice and less likely to fall apart.

Tips for Perfect Reuben Sliders Every Time

Achieving Reuben Slider perfection is easy, especially with that key toasting step! Here are a few extra tips to help you make the best batch possible:

Slice with Care: When slicing the connected rolls, a long serrated knife works best. Use a gentle sawing motion to avoid squishing the bread.
Don’t Skip the Toasting: Seriously, that 5-7 minutes of toasting the bottom buns makes all the difference in preventing sogginess. Keep a close eye on them; they should be lightly golden, not dark brown or hard.
Drain Sauerkraut Well: If using sauerkraut, squeeze out as much liquid as possible before layering. Excess moisture is the enemy of a non-soggy bun!
Butter is Your Friend: Don’t be shy with the melted butter topping. It adds flavor, color, and helps create a lovely crust on top.
Variations: While the classic is divine, feel free to play! You could try different cheeses (provolone is good), experiment with different deli meats (roast beef is great), or adjust the amount of dressing to your liking. For another fantastic slider option, try making Juicy Beef Sliders!
Make Ahead: You can assemble the sliders (up to the point of adding the butter topping) a few hours in advance and keep them covered in the fridge. Let them sit at room temperature for about 15-20 minutes before baking, then proceed with step 8.
Reheating Leftovers: If you have any leftovers (a rare occurrence!), the best way to reheat them is in the oven at a lower temperature (around 300°F / 150°C) until warmed through. Microwaving can make the bread tough.

What to Serve With Your Delicious Sliders

These Reuben Sliders are hearty enough to stand on their own, but they pair wonderfully with simple sides. Think classic deli companions or easy baked favorites. A simple bag of potato chips is a no-brainer, but if you’re looking for something a little more homemade, a side of Extra Crispy French Fries, Golden Roasted Potatoes, or even a classic creamy potato salad makes a perfect match.

For something lighter, a crisp green salad or some tangy pickles complement the rich flavors beautifully.

Your Reuben Slider Questions Answered (FAQ)

Got a few lingering questions about making the best Reuben Sliders? Here are some common ones:

Can I use coleslaw mix instead of sauerkraut?

Absolutely! While sauerkraut is traditional for a Reuben, coleslaw mix (either pre-made with dressing or just the shredded cabbage/carrot mix) works beautifully and offers a slightly different, often milder, tang. If using plain coleslaw mix, mixing it with the Russian or Thousand Island dressing before adding it to the sliders is highly recommended.

What kind of corned beef or pastrami is best?

Look for thinly sliced deli meat. Quality varies between delis and brands, so choose one you enjoy. Thinner slices are easier to layer evenly and heat more uniformly within the slider.

Can I use a different type of cheese?

Swiss cheese is classic for a Reuben, providing a distinct nutty flavor that pairs well with the meat and kraut. However, if you’re not a fan, provolone or even a mild white cheddar could work, though the flavor profile will be slightly different. For a melty, cheesy result, shredded or thinly sliced cheese is best.

My sauerkraut is very wet. How important is draining?

Draining your sauerkraut thoroughly is crucial for avoiding soggy buns, even with our toasting trick! Excess liquid will steam the bread. You can press it in a sieve, or even gently squeeze it by hand if needed.

Why cover the sliders for the first part of baking?

Covering the dish with foil helps create a steamy environment. This allows the cheese to melt beautifully and the meat/filling to heat through evenly without the tops browning too quickly. Removing the foil lets the tops crisp up and turn golden in the final minutes.

Enjoy Your Homemade Reuben Sliders!

Armed with the secret to stopping soggy bottoms, you’re now ready to make a batch of Reuben Sliders that are sure to impress. They bring all the beloved flavors of a classic Reuben into a convenient, shareable form that’s perfect for any gathering or just a fun meal at home.

Give this recipe a try and see how that simple toasting step transforms your slider game! I’d love to hear how yours turn out. Leave a comment below and let me know your favorite part!

Reuben Sliders