Reuben Sliders are a super easy St. Patrick’s Day dinner that is meant to serve a crowd!
Today is the day! We are jetting overseas for our toddler-free Italian adventure and I am insanely excited. Excited for time with my husband. Excited for some relaxation and sleeping in. Excited for all the pasta and wine my heart desires.
So naturally while I’m gone I’ll be sharing a lot of Irish food. Wait, what? IRISH food?
While I had considered sharing a bunch of Italian recipes, I decided that might be a bit more appropriate once we’re back and I have some particular dishes that I want to recreate. Like I need to get me a taste of authentic Italian food before telling you I make good Italian food, right!?
PLUS St. Patty’s Day is coming up so Irish recipes seem much more fitting!
First up, this is a recipe that I actually can’t wait to make again all year round. These Reuben Sliders were insanely good and Marc even said he would eat these every day if he could.
This was actually my first time making corned beef and since I bought it pre-marinated and spiced from my local meat market all I had to do was put it in the slow cooker with a splash of beef broth and let it slowly cook. I had no idea it would be so tender! It took a lot of willpower not to eat all of the meat by itself.
Luckily I restrained because these Reuben Sliders were SO worth the wait. The tender corned beef, the tangy sauerkraut, flavorful Thousand Island Dressing, and Swiss cheese on the tender slider buns were absolute perfection.
Oh and one of my favorite parts? The buttery topping that I slathered on top consisting of butter, garlic powder, onion powder, mustard powder, and Caraway seeds. The caraway seeds were that perfect hint of the Rye bread the sliders are missing.
Best yet, these are super easy. Just line up all of the slider buns in your baking dish, layer the ingredients, and bake until cheesy and gooey.
One note about this recipe, you can truly adapt this to however many sliders you want to make. I made a smaller batch of just six since it was just the three of us eating. Also because that’s how many slider buns fit in my oddly sized baking dish that’s not quite 9×13″. I’m guessing it’s about 7×10″. I don’t know.
If you want to feed a crowd, make a couple of pans. These actually were great leftover too.
The amount of sliders also depends on how large your slider buns are. I used bakery slider buns which are bigger than something like the Hawaiian Sweet Rolls (which would also be amazing!), so keep that in mind.
So whether you’re going to be out at the Irish pubs or sitting at home sipping on Bailey’s, these are the perfect St. Patty’s Day dinner!
- Slider Buns
- Thousand Island Dressing
- Corned Beef sliced or chopped
- Swiss Cheese slices or shredded
- 1/2 cup butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1/4 teaspoon caraway seeds
- Preheat oven to 350 degrees F.
- Line the bottoms of the slider buns in a baking dish. Use whatever size you want for however many sliders you want.
- Spread ~1 tablespoon of Thousand Island Dressing on each bun.
- Top with corned beef, sauerkraut, and then Swiss Cheese.
- Drizzle additional Thousand Island Dressing on top.
- Top with bun tops.
- Combine melted butter with garlic powder, onion powder, mustard powder, and caraway seeds, whisking well to combine.
- Brush butter mixture over bun tops.
- Bake in preheated oven for 20-25 minutes, until the cheese is melted.
- Serve immediately.