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

Ingredients

  • 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

Instructions

  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.

Notes

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.