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

I’ve always loved New York’s iconic Reuben sliders, those bite-sized sandwiches packed with tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing on sturdy rye buns. Originating from early 20th-century Jewish delis, they blend Eastern European flavors with American twists for pure comfort. You’ll find my ingredients, steps, tips, and tools just ahead to craft your own tasty version.

History

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The New York Reuben Sliders trace their origins to the classic Reuben sandwich, which emerged in the early 20th century in the United States, likely from Jewish delis in New York City, blending Eastern European immigrant flavors with American ingredients like corned beef and sauerkraut.

Regional variations, such as those in New York emphasizing hearty rye bread and robust dressings, highlight the city’s deli culture and its significance in preserving immigrant culinary traditions, while Midwestern versions might use turkey or different spices to adapt to local tastes.

Traditionally, Reubens are served at casual lunches, deli counters, or festive occasions like St. Patrick’s Day celebrations, symbolizing comfort food in American diner and pub settings.

Ingredients

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• Rye slider buns: Oh, let’s kick things off with these little guys. They are the heart of any New York Reuben. You know, those sturdy, seeded rye rolls that hold everything together without turning into a soggy mess. Aim for about 12 of them, fresh from the bakery if you can. Because who wants a slider that falls apart mid-bite, right?
• Corned beef slices: Now, here’s where it gets meaty, folks. Grab around 1 pound of thinly sliced corned beef. The kind that’s brined to perfection with those peppery spices. Making it tender and flavorful. Almost like it’s whispering secrets from old-school delis. Think about how it adds that hearty, no-nonsense chew without overwhelming the party.
• Swiss cheese: Don’t overlook this classic, my friend. A good 8 ounces of Swiss cheese, sliced thin so it melts just right. It brings that nutty, mild tang to the mix. It’s the peacekeeper ingredient. Balancing out the bolder flavors while you wonder, what would a Reuben be without its gooey charm?
• Sauerkraut: Ah, the tangy twist. About 1 cup of well-drained sauerkraut, fermented to that crisp, sour perfection. It gives a nod to immigrant roots. It’s like a little zing of history in every bite. And okay, it might make your eyes water a bit. But in a fun, playful way that keeps things lively.
• Russian dressing: This one’s the unsung hero. A half cup of creamy Russian dressing with its mix of mayo, ketchup, and spices. Stir it up yourself if you’re feeling adventurous. Because store-bought can be fine. But homemade adds that extra wink. Like saying, why not make it your own without getting too fancy about it?
• Butter or oil for toasting: Just a tablespoon or two of unsalted butter. Or maybe some neutral oil if you’re watching the richness. It’s the simple touch that toasts those buns to golden goodness. And let’s face it, who doesn’t appreciate that warm, buttery crunch that ties the whole slider together. Almost like a cozy hug from the grill?
• Optional pickles or mustard: If you’re in the mood for extras, toss in a few slices of dill pickles or a squirt of spicy mustard. Say about 1/4 cup total. It’s that playful add-on that says, hey, customize away. Because sometimes a Reuben needs a little extra kick to keep the conversation going without stealing the show.

Cooking Steps

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Let’s delve into making these New York Reuben Sliders, a fun twist on a classic sandwich that brings deli vibes right to your kitchen table. Start by gathering your ingredients—think 12 rye slider buns, 1 pound of thinly sliced corned beef, 8 ounces of Swiss cheese, 1 cup of well-drained sauerkraut, and 1/2 cup of Russian dressing—because nothing beats having everything lined up before you begin.

To get things going, preheat your oven to 375°F or heat a skillet over medium heat, depending on whether you want to bake or pan-toast for that perfect golden touch.

Butter the insides of the 12 rye slider buns with about a tablespoon of unsalted butter or oil, then place them cut-side down on a baking sheet or in the skillet to toast until they’re lightly golden, which takes roughly 2-3 minutes—trust me, this step adds that irresistible crunch without turning your sliders into a floppy mess.

Once toasted, layer on the goodies: pile about 1 pound of corned beef onto the bottom halves, top with slices of 8 ounces of Swiss cheese, add 1 cup of sauerkraut that’s been squeezed dry to avoid sogginess, and drizzle on 1/2 cup of Russian dressing for that creamy kick.

Now, for the fun part, assemble the sliders by capping them with the top buns and pop the whole tray into the oven for 5-7 minutes, or cover the skillet and let them warm through until the cheese melts into gooey perfection—it’s like a little deli magic happening right there.

Keep an eye on them so they don’t overdo it, as nobody wants a burnt edge ruining the party.

Once they’re ready, let them cool for a minute or two before serving, and feel free to add optional extras like a few slices of dill pickles or a squirt of mustard if you’re in the mood for that extra zing—after all, who says you can’t tweak a classic to make it your own without getting too carried away?

Tips and Variations

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For tips and variations on these New York Reuben Sliders, why not play around with the classics to make them your own—swap the corned beef for pastrami if you’re craving a smokier bite, or toss in some shredded carrots with the sauerkraut for added crunch and a subtle sweetness that brightens the whole thing without overwhelming the tangy dressing?

As for serving, always aim to plate them up fresh and warm, perhaps with a side of extra Russian dressing for dipping, because nothing says “delightful deli vibes” quite like that gooey cheese pulling apart just right, and who wants to deal with a lukewarm letdown when a little timing can keep the party going?

Oh, and if you’re the type who overthinks ingredients like I do sometimes, try lightening it up with low-sodium sauerkraut or a homemade dressing twist, but don’t get too carried away or you’ll end up with a slider that’s more mess than masterpiece, which, let’s admit, is easier done than you think.

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