Corned Beef Reuben Sliders: The Best Way to Use Your St. Patrick’s Day Leftovers
Turn leftover corned beef into loaded Reuben sliders with sauerkraut and melty Swiss and Thousand Island on toasted buns in just ten minutes flat.
Corned Beef Reuben Sliders: The Best Way to Use Your St. Patrick’s Day Leftovers
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
12
10 minutes
10 minutes
280
American
Lunch
If you cooked enough corned beef on St. Patrick’s Day to feed the whole block, you’re sitting on a goldmine of leftovers. These corned beef Reuben sliders pack all the flavor of a classic Reuben sandwich into bite-sized form, stacking tender corned beef with tangy sauerkraut, melty Swiss, and creamy Thousand Island dressing on buttery toasted buns.
The best corned beef sandwich doesn’t have to start from scratch. Leftover corned beef already has hours of seasoning and slow cooking built in, and that depth of flavor is exactly what makes this Reuben sliders recipe sing. Ten minutes of assembly, a hot skillet, and you’ve got a crowd-pleasing corned beef sandwich that’s better than round one.
Ingredients
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12 slider buns or Hawaiian rolls
- 2 cups corned beef, thinly sliced with a sharp, clean knife
1 cup sauerkraut, drained and gently squeezed dry
12 slices Swiss cheese
1/2 cup Thousand Island dressing (or your favorite Reuben-style sauce)
2 Tbsp. butter, softened
Your favorite SPG (salt, pepper, garlic) seasoning
Directions
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Pull your leftover corned beef from the fridge and use a sharp kitchen knife to slice it thin. Consistent, clean slices give each corned beef slider an even layer of meat that heats through quickly and stacks neatly on the bun.
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Slice the slider buns in half and spread a thin layer of butter on the cut sides. Place them buttered-side down in a hot skillet over medium heat and toast for one to two minutes until golden. Work in batches so each bun gets full contact with the skillet.
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Layer each toasted bottom bun with sliced corned beef, a spoonful of sauerkraut, and a slice of Swiss cheese. This is the classic Reuben sandwich stack in miniature. Hit the corned beef with a light sprinkle of SPG seasoning before adding the cheese so the seasoning sticks to the meat.
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Place the assembled corned beef sliders on a sheet pan and pop them under the broiler for one to two minutes, or until the Swiss cheese is melted and bubbling. Pull them out, add a generous drizzle of Thousand Island dressing to each top bun, and press the tops down gently.
Serve your Reuben sliders warm while the cheese is still stretchy and the buns are crispy.
