New York Reuben Sliders – New York | Corned Beef, Sauerkraut, Swiss Cheese, Russian Dressing

I’m sharing my fun take on New York Reuben sliders, packing juicy corned beef, tangy sauerkraut, melty Swiss cheese, and zesty Russian dressing into perfect bite-sized rolls. Drawing from early 20th-century Big Apple delis and immigrant flavors, I’ve made this a simple crowd-pleaser for your next gathering. It’s quick to assemble and bake, blending tradition with ease. You’ll uncover tips and variations that amp up the fun next.

History

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The New York Reuben Sliders are a modern twist on the classic Reuben sandwich, which originated in the early 20th century in New York City, likely from Jewish immigrant communities blending Eastern European flavors with American ingredients like corned beef, sauerkraut, and Swiss cheese on rye bread.

Regional variations, such as those in the Midwest with pastrami or different breads, highlight the sandwich’s adaptability and its role in representing diverse immigrant influences in American cuisine.

Traditionally, Reubens are served in delis, at casual lunches, or during events like St. Patrick’s Day celebrations, emphasizing their status as comforting, hearty fare in everyday and cultural contexts.

Ingredients

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• 12 slider buns or small rolls: You know, those soft, squishy little buns that make any sandwich feel like a fun twist on the classic—grab about 12, because who wants to run out midway and play the waiting game with the oven?
• 1 pound thinly sliced corned beef: Ah, the heart of the Reuben magic, all salty and savory—think of it as the reliable friend who shows up to liven up the party, sliced nice and thin so it doesn’t overwhelm, though I often wonder if a bit more wouldn’t hurt for that extra oomph.
• 1 cup sauerkraut, drained: This tangy, fermented buddy adds that zippy crunch we all crave, but make sure it’s well-drained to avoid a soggy mess—picture it as the witty sidekick that keeps things balanced, and isn’t it funny how something so simple can steal the show?
• 8 ounces Swiss cheese, sliced: Creamy and nutty, this cheese melts like a dream and pulls everything together—slice it up for even coverage, because let’s face it, uneven cheese is just my idea of a small kitchen tragedy waiting to happen.
• 1/2 cup Thousand Island dressing: That creamy, slightly sweet spread with a hint of tang, perfect for tying flavors into a cozy hug—measure it out carefully, as I tend to get carried away and turn things into a sauce-fest, which, well, isn’t always a bad thing.
• 2 tablespoons butter, melted: Just a touch of golden goodness to brush on and make those buns glisten—melt it slowly so it doesn’t splatter everywhere, and oh, the way it adds that buttery richness, it’s like a warm, welcoming pat on the back for your taste buds.
• Optional: Wasabi paste and pickled ginger, for serving: If you’re feeling adventurous, toss these in for a spicy, zingy kick that nods to other flavors—served on the side, because who says a Reuben can’t mix it up a bit, even if I’m not always the best at predicting spice levels myself?

Cooking Steps

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Let’s jump into making these New York Reuben Sliders, where simple ingredients turn into a crowd-pleasing treat that’s both hearty and fun.

First, preheat your oven to 350 degrees Fahrenheit so it gets nice and ready without any surprises, because nothing ruins a kitchen vibe like a cold oven waiting game.

Once that’s heating up, take your 12 slider buns and slice them in half horizontally to create a base for all that delicious layering—think of it as building a tiny sandwich tower that promises big flavors.

Now, for the assembly, lay out the bottom halves of the buns in a single layer on a baking sheet for even cooking.

Spread about 1/2 cup of Thousand Island dressing evenly over them, adding that creamy tang to tie everything together, though I sometimes wonder if a little extra wouldn’t make it even cozier.

Next, layer on the 1 pound of thinly sliced corned beef, followed by the 1 cup of drained sauerkraut for that perfect crunch, and top with the 8 ounces of sliced Swiss cheese so it melts just right and pulls the whole thing into cheesy harmony.

Finally, place the top halves of the buns on your assembled sliders and brush the tops with 2 tablespoons of melted butter for a golden finish that adds irresistible richness.

Pop the baking sheet into the preheated oven and bake for about 10-15 minutes, until the cheese is melted and the buns are lightly toasted—keep an eye on it, as things can go from perfect to a bit too crispy in a flash.

Once done, let them cool for a minute or two, then serve with optional wasabi paste and pickled ginger on the side if you’re up for a spicy twist, because who says tradition can’t get a playful nudge now and then?

Tips and Variations

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If you’re tweaking these New York Reuben Sliders for your next gathering, consider swapping out the corned beef for pastrami if you want that extra smoky depth, or use a lighter dressing like Russian instead of Thousand Island to cut through the richness without overwhelming the tangy sauerkraut.

For a fun twist, amp up the adventure by mixing in those optional wasabi paste and pickled ginger, which could turn your sliders into a surprising fusion that dances on your taste buds—do you ever wonder if traditional recipes just beg for a little playful rebellion?

And hey, if things get a bit messy with all that layering, remember it’s okay to call it “rustic charm” instead of a kitchen mishap, because who doesn’t appreciate a sandwich that feels like a cozy, imperfect hug on a plate.

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