Skip the deli meat and make these simple Reuben sliders with slow-cooked corned beef. All the classic Reuben ingredients—freshly sliced corned beef brisket, sauerkraut, Swiss, and Russian or Thousand Island dressing—come together on slider rolls for an ideal game-day appetizer.
This post is sponsored by the Ohio Beef Council; all opinions are my own. Thanks for supporting beef farmers!
Sliders are one of my favorite appetizers: full of flavor, easy to eat, and always crowd-pleasing. With March Madness approaching, they make perfect game-day fare. These Reuben sliders swap deli meat for freshly slow-cooked corned beef brisket, giving the classic sandwich a bolder, juicier flavor.
In Ohio, more than 17,000 families own and operate beef farms, and 97% of those farms are family-owned. That local connection makes using real, slow-cooked beef in recipes like these feel especially satisfying.
Why You Will Love These Reuben Sliders:
- Fresh slow-cooked corned beef: Deli meat is convenient, but nothing beats the texture and flavor of corned beef cooked low and slow, then thinly sliced for sliders.
- Minimal ingredients: Corned beef comes with its seasoning packet; add slider rolls, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing and you’re set.
- Simple to prepare: Aside from the slow cooker time, assembly is quick: layer the ingredients on rolls, top with butter, and bake until the cheese melts.
- Great for parties: Turning Reubens into sliders makes them easy to serve at gatherings—add toothpicks for easy handling and present them alongside other finger foods.
Recipe Ingredients:
- Corned beef brisket: Comes with a spice packet and is ideal for slow cooking. Freshly cooked brisket sliced thinly makes the best sliders.
- Beef broth: Use low-sodium broth for control over salt; water or beer can also be used.
- Hawaiian or slider rolls: Their connected packaging makes assembly easy, but any small rolls will work.
- Swiss cheese: Mild and nicely melty; provolone or gruyere are good alternatives.
- Sauerkraut: Drain well to avoid soggy rolls.
- Dressing: Russian dressing is traditional; Thousand Island is a very similar, tasty option.
- Butter: Melted and brushed on top for a golden finish.
What Exactly is Corned Beef?
Corned beef is brisket cured in a salt solution, historically a preservation method used before refrigeration. The term “corned” likely refers to the coarse “corns” of salt used in curing. These days corned beef is commonly slow-cooked until tender and served in Reubens or with cabbage for St. Patrick’s Day.
How To Make These Corned Beef Sliders:
Cooking the corned beef low and slow yields the most tender results. Place the corned beef brisket fat-side up into a slow cooker, pour in beef broth, and sprinkle the enclosed spice packet over the meat. Cook on low for 8–10 hours, until the meat is fork-tender. Although safe to eat at a lower internal temperature, the extended cook time helps the brisket become tender enough to slice thinly or shred.
Remove the meat from the slow cooker and let it rest about 5 minutes. Trim excess fat and slice roughly 1/4 inch thick or pull it into slightly shredded pieces if preferred.
Preheat the oven to 350°F. Slice the rolls in half, keeping tops and bottoms together, and arrange the bottom halves in a 9×13-inch baking dish. Layer on the sliced corned beef (you likely won’t need every last slice), then add squeezed, well-drained sauerkraut. Top with 6–8 slices of Swiss cheese.
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Add bottom half of rolls. -
Top with corned beef. -
Cover with sauerkraut.
Spread Russian or Thousand Island dressing on the inside of the top rolls and place them over the cheese. Brush the tops generously with melted butter. Cover the pan with foil and bake for about 25 minutes, until the cheese is melted and sliders are heated through. Remove the foil for the last few minutes if you’d like the tops browned.
Let the sliders rest a few minutes before slicing. Insert toothpicks to keep individual sliders intact, sprinkle with chopped parsley if desired, and serve with extra dressing for dipping.
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Add Swiss cheese. -
Add dressing to rolls and top with butter.
Chef’s Tips:
- Make the meat ahead: Cook the corned beef a day in advance, wrap tightly in foil, refrigerate, then slice before assembling sliders.
- Layer to prevent sogginess: Place cheese over the sauerkraut so the kraut doesn’t contact the bread directly.
- Any slider rolls work: If rolls are already separated, arrange them close together or bake individually.
- Use toothpicks: They help hold the warm, melty sliders together when serving.
What to Serve With These Reuben Sliders:
These sliders shine on any party table. For a meal, serve with potato wedges or a simple green salad. For a full party spread, pair with nachos, caprese skewers, chips and dip, or puff pastry bites to keep guests satisfied.
Visit www.OhioBeef.org to learn more about beef nutrition, cooking tips, recipes, and Ohio’s beef farming families. Use #OhioBeef to share your game-day beef meals.
Other Beef Recipes:
- Zucchini Beef Meatballs
- Air Fried Steak Bites with Lemon Garlic Butter
- Simple Beef Pot Pie
- Air Fryer Hamburgers
- Mediterranean Steak Bites
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Slow Cooker Reuben Sliders
Ingredients
For the Corned Beef:
- 3 lb corned beef with spice packet
- 1½ cups beef broth
For the Reuben Sliders:
- 12 Hawaiian rolls or slider rolls
- 6–8 slices Swiss cheese
- 2 cups sauerkraut, excess liquid drained
- 1/3 cup Thousand Island or Russian dressing
- 2 tbsp butter, melted
Instructions
Slow Cooker Corned Beef:
- Place the corned beef brisket fat-side up in a slow cooker. Pour in the beef broth and sprinkle the included spice packet over the meat. Cook on low 8–10 hours until fork-tender.
- Remove the meat and rest 5 minutes. Trim fat and slice thinly (about 1/4 inch) or shred slightly for sliders.
Assembling the Sliders:
- Preheat oven to 350°F. Spray a 9×13-inch pan or line a sheet pan with parchment. Slice rolls in half and place the bottom halves in the pan.
- Top with sliced corned beef, drained sauerkraut, and cheese. Spread dressing on the inside of the top rolls and place them on the cheese. Brush tops with melted butter.
- Cover with foil and bake about 25 minutes until cheese is melted and tops are lightly browned. Cool briefly, insert toothpicks, slice, and serve.
Notes
- You can cook the corned beef a day ahead; wrap tightly and refrigerate, then slice before assembling.
- Layer the cheese over the sauerkraut to prevent soggy bread.
- Any slider rolls work—arrange separated rolls close together if needed.
- Use toothpicks after slicing to keep sliders intact for serving.
Nutrition
Calories: 383 kcal, Carbohydrates: 17 g, Protein: 21 g, Fat: 25 g, Saturated Fat: 10 g, Sodium: 1675 mg. (Nutrition is an approximation.)