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Crispy Reuben Sandwich Sliders

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These crispy Reuben sandwich sliders feature buttery toasted rye bread, melty Swiss cheese, savory corned beef, and a tangy homemade Thousand Island dressing, perfect for quick and satisfying meals.

Ingredients

Scale
  • 12 small slider buns or mini rye breads
  • 1 pound thinly sliced corned beef
  • 12 slices Swiss cheese (Gruyère optional)
  • 1 cup sauerkraut, drained and patted dry
  • 4 tablespoons unsalted butter, softened
  • For the Tangy Thousand Island Dressing:
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Make the Thousand Island dressing: In a mixing bowl, whisk together mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, garlic powder, onion powder, and apple cider vinegar. Season with salt and pepper. Set aside in the fridge to let flavors meld while prepping the sliders. (5 minutes)
  2. Prep the sauerkraut: Drain sauerkraut well in a fine mesh strainer, then pat dry with paper towels to prevent soggy bread. (3 minutes)
  3. Assemble sliders: Slice buns or rye breads in half horizontally. Spread butter evenly on the outsides of each bun half. On the inside bottom half, spread a generous spoonful of the Thousand Island dressing. Layer with corned beef slices, drained sauerkraut, and a slice of Swiss cheese. Top with the bun’s other half. (8-10 minutes)
  4. Cook the sliders: Heat your skillet or griddle over medium heat. Place the sliders butter-side down on the skillet. Press down gently with a grill press or weighted pan. Cook for about 3-4 minutes until the bread is golden and crispy. Flip carefully and cook the other side until cheese melts and bread crisps, another 3-4 minutes. (10 minutes)
  5. Rest and serve: Remove sliders from heat and let them rest for a minute before serving. Serve with extra Thousand Island on the side for dipping. (2 minutes)

Notes

Drain sauerkraut thoroughly to avoid soggy bread. Use softened butter for even spreading. Press sandwiches with a grill press or weighted pan for crispy crust. Manage heat carefully to avoid burning bread before cheese melts. Dressing tastes better after chilling for a few hours or overnight. Leftovers reheat best in skillet or oven, not microwave.

Nutrition

Keywords: Reuben sliders, crispy sandwiches, homemade Thousand Island dressing, corned beef sliders, rye bread sliders, easy party food, quick sandwiches

Find it online: https://jodierecipes.com/crispy-reuben-sandwich-sliders-recipe-easy-homemade-tangy-thousand-island-dressing/