Easy Tasty Reuben Sliders

The Reuben Sandwich is one of the best Deli sandwiches ever invented.  Don’t argue with me!

It’s right up there with a good BLT, a Tuna Melt, a classic Egg Salad, and even a Hot Turkey Sandwich.  We love them so much that even though I already have a Reuben Sandwich up on the blog here, I just had to share a second, even easier way to make them!

So What is a Reuben Sandwich Anyway?

The classic version is layers of tender pastrami (or corned beef), perfectly softened sauerkraut, Swiss cheese (or a variation thereof) and Russian dressing trapped between two slices of rye bread and grilled till the cheese melts all over the ‘kraut and meat.  My easy to make version doesn’t skimp on the cheese, since I place it on both slices of bread before popping everything into the oven to melt away. 

Any Jewish deli worth its weight in salt will have a great version on the menu.  If you order one in any deli in NYC, like good ole Katz’s Deli in the Lower East Side, be prepared for them to stuff it with enough meat to feed a family for a week!  Jim and I have learned to share one sandwich between the two of us.  This leaves room for Matzo Ball Soup!  And pickles.

Oh, if you hesitate, because of an aversion to sauerkraut, either for yourself, or someone else in the family, please read my thoughts in my Mighty Reuben Sandwich blog post.  It may just change your mind, I offer the best way to make it taste great!

How am I Making This Already Easy Recipe even Better?

So why the need for a second recipe?  Not that long ago I shared a fantastic way to make the Classic Cubano Sandwich, my Tampa Style Cubano Slider.  This recipe takes all the required components and stuffs them between slider buns.  It is is easy for you to fill the buns and place them into a baking dish that has been lightly greased, and then top the buns with some melted butter and Everything Bagel Mix.  Cover them all with some foil and let them warm through in a 350F oven till the cheese melts, the meat is warmed through, and the buns are nice and soft.  Well, they were such a hit, that I decided that why can we do the same with Reuben Sandwiches?

Actually, the Cubano and the Reuben are not all that different.  Both require some kind of cured meat (ham for the Cubano, pastrami or corned beef for the Reuben), Swiss Cheese, mustard, and pickles. The only difference between them is that the garlicky dill pickle goes IN the Cubano, but stays on the SIDE for the Reuben.  Oh, and the other difference is the sauerkraut. But all in all, cheese melted over meat is a running theme.  One of my weaknesses.

So the easy part comes with having these Reubens already topped with the bun, and baked in the oven without worry of scorching etc. And doing it this way means that you can feed a crowd if so inclined, but with less work. Or if you only want a few sliders, then just make a half order of the recipe.  Plus the classic version is big and messy and requires a fork and knife.  Sliders are small, self-contained, and easily held in one hand, leaving the other hand free for a napkin, or a beer!

Russian Dressing vs Mustard

The key condiment of a Reuben is Russian Dressing.  It’s a slightly sweet, slightly spicy mayo based dressing.  I know quite a few that don’t care for it on their sandwich.  But if you want the whole experience, then even if you layer it on one half of the bun, and mustard (which is Jim’s choice) on the other half.  Either way, I’ll include the recipe for this dressing.  It also makes a great dipping sauce for fries on the side.  Really, it is worth having ready.  You can always spread it on afterwards, if ones do request it.  Through the years I have come to appreciate what it brings to the table, a great contrast to the tangy sauerkraut and spicy meat.  So I have made the transition from dijon mustard over to the dark side of Russian Dressing!

Make up a batch for the weekend, for tailgating, for game day grub, for anytime you crave some corned beef or pastrami between bread!  A side of cabbage coleslaw, or fries, or both is great.  Or whip up some of my Classic Beer Battered Onion Rings, they’d be perfect!  Or if you are wanting a fab potato salad as a side, may I suggest my German Roasted Potato Salad with Bacon!

Love Jen

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Reuben Sliders

The classic deli sandwich but way easier to make. Pastrami, Swiss Cheese, sauerkraut and Russian dressing. Trapped between slider buns. Just add coleslaw or fries.

Course Main Course

Cuisine American

Keyword pastrami, reuben, sauerkraut, slider

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Ingredients

• 8 slider buns
• Russian Dressing see below
• yellow mustard optional
• 320 grams 11 1/2 oz shaved or thinly sliced pastrami or corned beef (40 grams or 1 1/2 oz per slider)
• 3/4 cup of sauerkraut rinsed and drained, See Notes below
• 8 or more slices of Swiss cheese go big for lots of melting!
• 2 tbsp butter melted
• 1 tsp grainy mustard
• 1 tsp Everything Bagel spice mix

Russian Dressing, makes more than needed, feel free to half the recipe

• 1 cup mayonnaise
• 1/4 cup chilli sauce or ketchup
• 1 tbsp grated or prepared horseradish squeeze out extra liquids
• 1 tsp Worcestershire Sauce can replace with 2 tsp Coconut Aminos
• 1 tsp hot sauce Tabasco, Cholula etc
• kosher salt and cracked black pepper to taste

Instructions

1. Preheat the oven to 350F, and spray a baking dish large enough to hold the number of sliders you are using.
2. Slice all the slider buns in half. Spread Russian Dressing or mustard on both sides of the buns.
3. Divide the pastrami between the sliders, placing an equal amount on each bottom.
4. Layer the sauerkraut over the pastrami.
5. Finish with the Swiss cheese over the sauerkraut. Cover with the top buns.
6. Stir the melted butter with the grainy mustard and everything bagel mix. Brush the tops of the sliders with the melted butter mixture.
7. Cover the baking dish with foil and bake in the centre of the oven till the cheese has melted and the meats are warmed through, about 30 minutes.
8. Serve with chips, onion rings or fries, and garlic dill pickles on the side. The Russian Dressing makes a great dip for any fries or chips on the side.

Russian Dressing

1. Stir all the ingredients together in a small bowl. Taste and see if you like it. Re-season how you'd like. Set aside in the fridge till needed.

Recipe Notes

The amount of ingredients is only a suggestion. If you want more cheese, go for it, and place some under the first layer of pastrami. Also go for more pastrami if this interests you.
To get a quick recipe for the Everything Bagel mix see here in my Everything Bacon and Apple Breakfast Biscuit recipe.
To ensure that you are getting the best out of your sauerkraut, or to make sure that it tastes great even to ones who think they don't care for it, please read my Mighty Reuben Sandwich Post