Reuben Pretzel Sliders
Published
Published
These Reuben Pretzel Sliders combine all the classic Reuben goodies onto small pretzel rolls, with a killer sauce that coats the buns as they bake. Great crowd pleaser for game day or an easy weeknight dinner!
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We don’t do much for St. Patrick’s Day other than wearing green so we don’t get pinched, and making corned beef and cabbage (which, btw, I would make all.the.time if the stores carried whole corned beef the other 11 months of the year.) The days that follow though? They’re the best and all about leftover corned beef, which I put to great use in Reuben sandwiches and these Reuben sliders.
My local grocery store always has pretzel rolls and I’ve been trying to figure out a delicious way to use them. I swapped out the usual slider buns and these Reuben Pretzel Sliders were born. They’re perfect! Great for St. Patricks Day, game day, or any lunch or weeknight dinner throughout the year with deli corned beef if you don’t have leftovers. So easy and incredibly delish!
Reuben Pretzel Sliders
Ingredients
- 12 (3-inch) pretzel rolls, , split in half
- 1/2 cup Thousand Island dressing
- 2 cups shredded cabbage, (or 1 cup sauerkraut, fully drained)
- 1 pound deli sliced corned beef, (or leftover corned beef)
- 3 big slices of Swiss cheese, , quartered
- 5 tablespoons unsalted butter, , melted
- 1 tablespoon spicy brown mustard
- 2 teaspoons minced dried onion
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9×13 baking pan with nonstick cooking spray.
- Place 12 (3-inch) pretzel roll bottoms in the pan. Spread with 1/2 cup Thousand Island dressing.
- Top the rolls with 2 cups shredded cabbage.
- Top the cabbage with 1 pound thinly sliced corned beef.
- Top the corned beef with slices of Swiss cheese.
- Place roll tops on top.
- Whisk together the 5 tablespoons melted butter, 1 tablespoon mustard, and 2 teaspoons minced dried onion. Pour butter mixture over the sliders.
- Cover with foil and bake in the oven for 30 minutes.
- Serve hot with some chips and dill pickles and enjoy!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
When serving for lunch or dinner, these pair great with a side of potato chips, dill pickle spears, air fryer onion rings, coleslaw, or a small bowl of corn chowder. As an appetizer for game day, serve with other apps like corn dip, ham pickle roll ups, or fried pickles.
Storing Leftovers
- Fridge. These sliders are best enjoyed hot and fresh, but you can store leftovers for a bit. Store leftovers in an airtight container or wrapped tightly in foil in the fridge for up to 2 days.
- Reheat. I recommend reheating the sliders in the oven at 350°F oven for about 10 minutes to crisp the bun up as much as possible, but loosely tent with foil so they don’t over-brown. Reheating in the microwave is going to lead to a soggier bun.
More Reuben-Style Recipes
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DANG those look good!!! And since they’re tiny, I can eat several, right?
I have never heard of a pretzel roll. They’ve got to be very good, and I’m intrigued by the sauce.
Gosh, do I love March. It’s the perfect excuse to consume corned beef in any and all ways possible. And these sliders? Perfection! The pretzel bun is the perfect compliment here!
My Hubby absolutely loved these sliders! We are huge fans of Reuben sandwiches and crave them all the time.
These were yummy!! I used sauerkraut rather then cabbage.
I did half and half – some with sauerkraut and some with cabbage since my husband doesn’t like sauerkraut. They were both yuuuummm!