Corned Beef Mini Sliders

The first time I made these corned beef sliders was for a last-minute Super Bowl gathering when I realized I had promised food but had zero time prep. They disappeared in three minutes flat, with my brother actually asking if there were more hiding in the kitchen.

Ive started making these for Sunday afternoon reading sessions, something about the combination of warm corned beef and sharp mustard just pairs perfectly with a rainy day and a good book.

Ingredients

• 450 g (1 lb) sliced corned beef: Ask the deli counter for thin slices, they melt better than thick cuts and layer more evenly
• 12 slider buns or mini rolls: Soft brioche or Hawaiian rolls add a subtle sweetness that balances the tangy mustard
• 6 slices Swiss cheese, halved: Swiss melts beautifully and its mild nuttiness lets the corned beef shine
• 4 tbsp whole-grain mustard: The texture adds little bursts of tang throughout every bite
• 2 tbsp mayonnaise (optional): Just a hint of creaminess to mellow the mustards sharp edge
• 1/2 small red onion, thinly sliced: Soak the slices in ice water for 10 minutes to mellow their bite
• 12 thin slices dill pickle: Place these toward the center so they dont make the buns soggy
• 3 tbsp unsalted butter, melted: The base for that golden, crackly topping that makes these irresistible
• 1 tsp Dijon mustard: Whisk this into the butter mixture for an underlying layer of flavor
• 1/2 tsp garlic powder: Dust this evenly across all the buns, not just a few
• 1 tsp poppy seeds (optional): These add the classic deli crunch that everyone notices but cant quite place

Instructions

Prepare your workspace:

Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper to catch any butter drips.

Set up the bun bottoms:

Slice your slider buns in half and arrange the bottom halves snugly on the prepared baking sheet.

Layer the fillings:

Place corned beef, halved Swiss cheese, a few onion rings, and a pickle slice on each bun bottom, keeping everything contained within the bun edges.

Prep the bun tops:

Spread whole-grain mustard and mayonnaise on the cut side of each top bun.

Assemble the sliders:

Place the tops over the fillings, pressing gently so everything settles together.

Make the butter mixture:

Whisk melted butter, Dijon mustard, garlic powder, and poppy seeds until well combined.

Bake to golden perfection:

Bake for 10 minutes covered, then remove foil and bake 5 more minutes until cheese melts and tops turn golden.

Serve warm:

Let them cool for just 2 minutes before serving, they slice easier with a sharp knife when slightly set.

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My neighbor started requesting these for every potluck after I brought them over during a snow day when we were all stuck inside. Now they are affectionately known as snow day sliders on our street.

Making Them Ahead

Assemble everything through step 5, wrap the whole tray tightly in foil, and refrigerate for up to 8 hours. Let them sit at room temperature for 15 minutes before baking, then brush with the butter mixture right before they go into the oven.

Bread Choices

While regular slider buns work perfectly, rye rolls add that authentic deli flavor that takes these to the next level. Just watch them closely in the oven since rye can brown faster than white bread.

Serving Suggestions

Cut through all the sliders at once with a sharp knife before serving, keeping everyone from pulling apart messy half-sliders. Serve with extra mustard on the side for the mustard lovers in your group.

• Pair with a crisp lager to cut through the richness
• Offer coleslaw on the side for a cool contrast
• Keep them warm in a 150°F oven if serving buffet style

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These sliders have a way of bringing people together, maybe its the comfort food factor or how easy they are to grab while mingling. Either way, they are always the first thing to vanish at any gathering.

Recipe FAQs

→ What type of mustard works best for the sliders?

Whole-grain mustard provides a bold tangy flavor and texture that complements the corned beef perfectly, but Dijon mustard can be used for a smoother taste.

→ Can I make these sliders ahead of time?

Yes, you can assemble them in advance and refrigerate before baking. Just bring them to room temperature before heating to ensure even melting.

→ What bread options are ideal?

Soft slider buns or mini rolls work best, with rye buns offering a classic deli-style twist.

→ How should the butter mixture be applied?

Brush the melted butter blended with Dijon mustard, garlic powder, and poppy seeds generously over the tops of the buns before baking for a golden finish.

→ What are good beverage pairings?

These sliders pair well with a crisp lager or a light-bodied red wine, enhancing their savory richness.

→ Can I add vegetables or other toppings?

Thin slices of red onion and dill pickles are recommended; adding sauerkraut before cheese adds extra flavor depth.