Classic Ruben Sliders have all of the classic deli-style Ruben ingredients on a sweet Hawaiian roll, brushed with melted butter and topped with a bit of sea salt.
Did you know that the Ruben Sandwich was originated in the US? It’s true – while we all think this is a traditional Irish sandwich, it actually has its origin in America. There are several stories of where and who created it – from a small grocer in Omaha to a deli in New York City. Regardless, it’s an all American loaded sandwich.
We can’t get enough of sweet delicious Hawaiian rolls at our house. I’m pretty sure I could put anything on them and my family and friends would scoff them down in minutes. And I was right again – this time with my Classic Ruben Sliders. All of the classic deli-style Ruben ingredients on a sweet Hawaiian roll, brushed with melted butter and topped with a bit of sea salt, and then baked to perfection.
These sandwiches pair perfectly with my Irish Maid Cocktail.
Sometimes corned beef can be really tough, but I have the perfect way to make it fork-tender all the time. I cook mine in my Instant Pot. Easy and tender with no fuss. Here’s the link to my recipe for the corned beef:
Classic Ruben Sliders
Classic Ruben Sliders have all of the classic deli-style Ruben ingredients on a sweet Hawaiian roll, brushed with melted butter and topped with a bit of sea salt.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 2-roll servings 1x
Ingredients
- 1 package of sweet Hawaiian rolls (12 rolls)
- 2 cups shredded corned beef (see my Instant Pot Corned Beef recipe)
- 12 slices of good deli thick cut swiss cheese
- 1 cup of store-bought sauerkraut – drained with juices squeezed out
- 4 TBS thousand island salad dressing – store-bought or homemade
- 2 TBS butter (I use salted butter) – melted
- 1 teaspoon of sea salt
Instructions
- Preheat oven to 350°
- Slice rolls in half like a sandwich, but keeping them all together and do not break them apart. You will have 1 top and 1 bottom.
- Place the bottom half of the rolls on a cookie sheet.
- Spread the entire bottom half with thousand island dressing.
- Add 6 slices of cheese spread evenly to cover the entire bottom.
- Top with the corned beef.
- Next, add the sauerkraut.
- Top everything with the remaining 6 slices of cheese, again, spread evenly.
- Place the top roll on top so you have one large sandwich.
- Brush the large sandwich top with the melted butter.
- Sprinkle the sea salt over the butter.
- Bake for 15 minutes.
- Allow it to cool for 3-4 minutes before cutting into individual rolls as individual sandwiches.
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