Turkey Reuben Sliders
Updated May 18, 2026
Julia Gartland for The New York Times. Food Stylist: Rebecca Jurkevich.
- Ready In
- 40 min
- Rating
- Comments
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Ingredients
1 (12-ounce) package Hawaiian sweet rolls
⅓ cup Thousand Island or Russian dressing, plus extra for dipping
½ pound thinly sliced roasted deli turkey
1½ cups jarred sauerkraut, drained and squeezed in a paper towel
1 teaspoon caraway seeds, divided
6 ounces thinly sliced Swiss cheese
3 tablespoons unsalted butter
2 teaspoons minced dried onion
1 teaspoon Worcestershire sauce
¼ teaspoon kosher salt (such as Diamond Crystal)
Preparation
- Step 1
Heat the oven to 350 degrees and line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on two sides.
- Step 2
Slice the whole sheet of rolls in half horizontally, without breaking apart the individual rolls.
- Step 3
Place the bottom half of the rolls in the prepared pan, cut-side up, and spread half the Thousand Island dressing on top. Spread the remaining dressing on the cut side of the top rolls.
- Step 4
Add the turkey, layering it evenly over the bread. Scatter the sauerkraut over the turkey, and sprinkle ½ teaspoon of the caraway seeds on top. Layer the cheese over the sauerkraut, and finally, place the top half of the rolls over the cheese. (See Tip for make-ahead instructions.)
- Step 5
In a small skillet, combine the butter and remaining ½ teaspoon caraway seeds. Cook over medium-low heat, swirling the pan, until the butter is melted and the seeds are sizzling. Cook for 1 to 2 minutes more, until the caraway seeds are fragrant and the butter is beginning to foam. Off the heat, stir in dried onion, Worcestershire sauce and salt.
- Step 6
Brush the butter mixture all over the tops and sides of the rolls.
- Step 7
Cover the sliders tightly with foil and bake for 20 minutes. Remove the foil and bake, uncovered, until the tops of the rolls are toasted, about 5 minutes.
- Step 8
Using the overhang, carefully lift the parchment paper and rolls and transfer to a cutting board. Cut rolls into individual sandwiches with a large, serrated knife and serve hot or warm.
To make in advance, complete the recipe up to the end of step 4. Cover the sandwiches and refrigerate for up to 24 hours. Resume the recipe at step 5 and bake as directed.
Private Notes
Comments
I make regular turkey Reubens all the time. It’s a great way to use leftover turkey. Once, when I didn’t have any thousand island dressing, I improvised with regular mayo and a good shot of Sriracha mixed in. I’ve never gone back to thousand island since. For those worried about sauerkraut, Aldi carries a jarred German sauerkraut that is quite a bit milder than typical sauerkraut.
I might try it with cole slaw instead of sauerkraut.
Zingerman's smoked turkey reubens use cole slaw and (obviously) smoked turkey. I am not sure how well cole slaw would do baked, though-- could bake and then add cole slaw....
This was a big hit
I made this and it was fabulous. Just a few changes due to what I had on hand and a comment on the cooking time. Trying to eat more fiber I used rye rolls I had made previously. I used leftover smoked turkey I had cooked a day or prior and a little bit of low sugar cranberry sauce on top of sauerkraut layer on each roll on. I did have to more than double the listed cooking time to melt the cheese.
I made these for a neighborhood 4th of July picnic, and they were a huge hit! Everyone who tried them wanted the recipe, and they were gone in a flash. I made a separate pan without turkey for the vegetarian bunch (which includes me), and everyone ate them up without even realizing or caring that they were turkey-free. Unlike the traditional NYT Cooking crew, I made them exactly as the recipe called for, with the exception of the turkey-free pan.