Sheet Pan Reuben Slider Party Sandwiches

I am not a huge NFL fan but when in Kansas you root for the Chiefs. When they miss going to the super bowl then it becomes all about the food and the commercials!

Today I have a really fun sheet pan sandwich that is fast and easy to make! Growing up we would have Rueben sandwiches after St. Patrick’s Day with leftover corned beef.

A traditional Reuben sandwich has corned beef, swiss cheese and sauerkraut. Most of the time they are on rye bread with 1000 Island dressing. 

There are several different kinds of rye bread. Light rye often has caraway seeds in it and dark pumpernickel rye is darker in color and without caraway seeds. The best of both worlds is marble rye which is both light and dark rye swirled together. It is my favorite! You can use any kind of rye you prefer for this recipe. 

Sheet Pan Reuben Slider Party Sandwiches

Sheet Pan Reuben Slider Party Sandwiches

Yield: 8 mini sandwiches
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes


  • 1/4 Cup Butter (I prefer salted butter here.)
  • 4 Slices Rye Bread (Any kind, but I like marble)
  • 3 Slices Swiss Cheese
  • 4-5 Ounces thin-sliced deli Corned Beef
  • 1/2 Cup Sauerkraut
  • 2 Tablespoons 1000 Island Dressing
  • 8 Toothpicks


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Drain the sauerkraut by wrapping it in a couple of paper towels.
  3. If the corned beef is damp, pat dry with a paper towel.
  4. Cut the butter into 4 pieces and place on 1/2 of the sheet pan.
  5. Put the sheet pan in the oven and bake 1-2 minutes until the butter is just melted.
  6. Place the 4 slices of bread on top of the melted butter. Move the bread around as necessary to get all 4 pieces coated well on one side with butter.
  7. Place the corned beef on top of two slices of buttered bread. Keep the buttered side down on the sheet pan and put the deli meat on the unbuttered side.
  8. Top the corned beef with the drained sauerkraut.
  9. Drizzle 1 tablespoon of 1000 Island dressing on top of the sauerkraut on each sandwich.
  10. Top with 1 1/2 slices of chees on each sandwich.
  11. Place the remaining two slices of bread buttered side up on top of the cheese.
  12. Bake the sandwiches on the middle oven rack for about 3 minutes until the cheese is melted but not bubbling.
  13. Adjust the oven to Broil (Some ovens will call this "broil Hi")
  14. Broil for 30-45 seconds until the top of the bread is browned and toasted.
  15. Flip the sandwiches and broil on the other side for 30 seconds to brown the bread.
  16. Remove from oven and place 4 toothpicks in each sandwich at the 4 corners of the bread.
  17. Transfer the sandwich to a cutting board.
  18. Cut each sandwich into 4 pieces.
  19. Serve.


You can use any kind of rye bread. You could even do this with other kinds of bread if you prefer.

You can substitute other kinds of cheese if you prefer.

You can substitute mustard for the 1000 Island dressing or omit if you prefer.

Salted butter works better here, but you could use unsalted butter.

This recipe is easy to double or triple if you are feeding a crowd or using this as a main dish.

You can substitute pastrami for corned beef.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 95mgSodium: 935mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 17g

Nutrition information is provided as a courtesy and may not be completely accurate.

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Marie Fiebach is a married mother of four active teens. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. Check out her YouTube Channel or listen to the Feed Your Family Tonight Podcast.

Hot Cocoa Mix – Homemade Gift

Growing up my mother always had hot cocoa mix in the cupboard. It is a perfect sweet treat. This hot cocoa mix can be added to hot water. It doesn’t need milk because there is powdered milk in the mix. 

It is important to use hot water because the creamer will not dissolve in cold water. If you want lukewarm hot cocoa, just mix with hot water and add an ice cube once the mix is dissolved in the water. 

I am not usually particular about brand name foods, but Mary Sheldon says that you must use Nestle Nesquick brand chocolate flavor powdered drink mix. 


Hot Cocoa Mix - Homemade Gift

Hot Cocoa Mix - Homemade Gift

Yield: 16 Cups
Prep Time: 10 minutes
Total Time: 10 minutes

This Hot Cocoa Mix is easy to make. When mixed into hot water it makes a super creamy cup of hot cocoa. The mix is shelf stable and makes a fun gift.


  • 9 Cups Powdered Milk
  • 4 Cups Nestle Nesquick Chocolate Drink Powder
  • 2 Cups Non-Dairy Creamer Powder (like Coffeemate)
  • 1 Cup Powdered Sugar
  • 1/2 Cup Cocoa Powder
  • 1 1/4 teaspoon table salt


In a large bowl, mix all ingredients.

Transfer the mix to an air tight container. The mix will keep up to three months. To make hot cocoa, combine 1 cup hot water with 2/3 cup of the mix. You can add more or less mix to taste.

For a free printable instructions to include when sharing the hot cocoa mix click here.


I am not usually brand specific, but this recipe has only been tested with Nestle Nesquick chocolate drink powder.

It is important to use hot water when using the mix because the powdered creamer will not dissolve well in cool water.

Nutrition Information:
Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 287mgCarbohydrates: 38gFiber: 1gSugar: 33gProtein: 10g

Nutrition information is provided as a courtesy and may not be completely accurate.



Lemon Mint Slushie

It is HOT outside and we all need a little something cool and refreshing. This Lemon Mint Slushie is perfect for hot summer afternoons.

It starts with a simple syrup infused with lemon zest and fresh mint. Simple syrup is made with equal parts sugar and water. In this version we add the lemon zest and mint to the sugar and water and cook it for several minutes to infuse flavor. The recipe for the simple syrup will make about 2 batches of slushies. You can keep it in a jar in the refrigerator for up to 2 weeks.

The slushie is made with lemon juice, water, flavored simple syrup and ice. One trick for smoother slushies is to let the ice sit at room temperature for about five minutes before blending. It softens the ice and makes it easier to blend.

Lemon Mint Slushie

3 Cups Ice

1/4 Cup Water

1/2 Cup Lemon Juice

1/2 Cup Lemon Mint Simple Syrup (See Recipe Below)

Lemon Mint Simple Syrup

3/4 Cup Water

3/4 Cup Sugar

1/4 Cup Fresh Mint Leaves

Zest of 1 Lemon (I like to use a veggie peeler to get large pieces of zest.)



Make the simple syrup. In a small saucepan add water, sugar, lemon zest and mint leaves. Bring to a boil over high heat. Reduce heat to medium and simmer for 3-5 minutes. Remove from heat. Cool to room temperature and strain out the mint and zest. **Note** This will make about 1 cup of simple syrup which is enough for two batches of slushies.

To make the slushie, add ice to blender and let sit at room temperature for five minutes. Add water, lemon juice and lemon mint simple syrup. Blend for 30 seconds to 1 minute until the ice is well blended. Taste to see if it is too tart or too sweet. If it is too tart, add a touch more simple syrup. If it is too sweet, add a touch more lemon juice. Serve immediately.


Cranberry Cocktail

Tomorrow is New Year’s Eve and the perfect day for a cocktail. I have been making this cranberry cocktail for years. I like it because I can make half the batch spiked and and half the batch virgin. The cranberry juice makes it look so festive, but it is not too sweet.

You start by making ginger simple syrup. After you strain out the ginger pieces, don’t throw them away. It is basically candied ginger and tastes so good dropped into a cup of tea.

Cranberry Cocktail

1/4 Cup Water

1/4 Cup Sugar

1 inch piece of Fresh Ginger, Chopped

3 Cups Cranberry Juice (not unsweetened)

1/4 Cup Fresh Lime Juice (from 3-4 limes)

Seltzer Water

1/4-1/2 Cup Vodka (optional)

Fresh Cranberries (optional for garnish)



Make the ginger simple syrup:

In a small saucepan, combine water, sugar and chopped ginger. Bring to a boil and simmer gently for 5 minutes. Remove from heat and let cool. Strain the ginger pieces out (I like to put the candied ginger in tea.)

Mix the Cocktail Base:

In a large pitcher, combine ginger syrup, cranberry juice, and lime juice.

If you want to add the vodka, add 1/2 cup to the mixture. Or, you can divide the cocktail base in half and add 1/4 cup to half of the cranberry mixture so you can serve alcoholic and non-alcoholic cocktails.

Serve the Cocktail:

To serve the cocktail, pour 1/3 cup of the cranberry base mix into a champagne flute. Top with 1/4 cup of seltzer water and a few fresh cranberries.