Slow Cooker Reuben Sliders

5 from 3 votes

Slow Cooker Reuben Sliders

Skip the deli meat and make these simple reuben sliders using slow cooked corned beef. All the classic ingredients of a reuben but with freshly sliced corned beef brisket, these corned beef sliders are the perfect appetizer for the big game and more!

Prep Time10

Cook Time8 25

Total Time8 35

Course: Appetizer

Cuisine: American

Servings: sliders

Author: Lorie Yarro

Ingredients

For the Corned Beef:

3 lb corned beef with spice packet
1½ c beef broth

For the Reuben Sliders:

12 Hawaiian rolls or slider rolls
6-8 slices cheese
2 c sauerkraut excess liquid drained
1/3 c Thousand Island or Russian Dressing
2 T butter

Instructions

Slow Cooker Corned Beef:

Add the corned beef brisket to your crock pot, fat side up. Pour the broth over top. Cover the meat with spices included in spice packet. Cook on low for about 8-10 hours or until fork tender and easily slices or shreds with a fork.
Remove the cooked meat from the slow cooker and allow to rest for 5 minutes before slicing. Slice thin, about 1/4 inch thickness give or take and set aside for slider assembly.

Assembling the Sliders:

Preheat the oven to 350°F. Spray a 9x13 inch pan or large baking dish with oil or line a sheet pan with parchment. Slice rolls in half separating top from bottom. Place the bottom layer of the rolls in the baking dish. Top with sliced corned beef. ( You likely won't use all of the corned beef unless you want to.)
Top the beef with sauerkraut that has been squeezed and drained of excess liquid. Layer the cheese on top. Spread the dressing onto the inside of the top layer of the rolls and place it on top of the cheese. Brush the tops of the rolls with the melted butter.
Cover the pan with foil and bake for about 25 minutes or until the cheese has melted and the tops of the rolls are lightly browned. Remove from the oven and cool several minutes before slicing and serving. Place a toothpick in each slider to help keep them together.

Notes

You can prep the meat a day in advance. If you want to make the corned beef the day before you make these sliders, you certainly can. Once the meat is cooked, wrap it tight in heavy duty aluminum foil and refrigerate until you are ready to prep the reuben sliders. Slice the meat before adding to your sandwiches.
Layer the sandwiches as directed to avoid soggy sliders. Arranging these corned beef sliders as directed will keep the buns from getting to wet and falling apart. Adding the cheese on top of the sauerkraut is strongly suggested to keep the kraut from touching any of the bread.
You can use any slider rolls. While I say Hawaiian rolls many times in this recipe, there are other sliders and similar rolls that can certainly be used. If the rolls are already separated and sliced, just arrange them close together or you can stack each slider individually before baking.
Have toothpicks handy! Once you slice these sliders after baking, pop a toothpick in each one to help them stay intact. The melty cheese and the dressing will cause the tops to slide right off if not!

Nutrition