Corned Beef Mini Sliders (Printable Version)
Tender corned beef and melted Swiss cheese layered on soft slider buns with tangy mustard.
# What You'll Need:
→ Meats
01 - 1 lb sliced corned beef
→ Breads
02 - 12 slider buns or mini rolls
→ Cheese
03 - 6 slices Swiss cheese, halved
→ Condiments
04 - 4 tbsp whole-grain mustard
05 - 2 tbsp mayonnaise (optional)
→ Vegetables
06 - 1/2 small red onion, thinly sliced
07 - 12 thin slices dill pickle
→ Butter Mixture
08 - 3 tbsp unsalted butter, melted
09 - 1 tsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - 1 tsp poppy seeds (optional)
# Method:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Slice slider buns in half horizontally. Place bottom halves on the prepared baking sheet.
03 - Layer each bun bottom with corned beef, a halved slice of Swiss cheese, a few onion rings, and a pickle slice.
04 - Spread whole-grain mustard (and mayonnaise, if using) on the inside of each top bun.
05 - Place the top buns over the fillings to complete the sliders.
06 - Mix melted butter, Dijon mustard, garlic powder, and poppy seeds (if using) in a small bowl until well combined.
07 - Brush butter mixture generously over the tops of the buns using a pastry brush.
08 - Cover sliders loosely with aluminum foil and bake for 10 minutes. Remove foil and bake for 5 more minutes, until cheese melts and tops are golden brown.
09 - Remove from oven and serve warm.
# Chef's Tips:
01 -
- The poppy seed butter creates this incredible crunch that everyone tries to decode
- They reheat beautifully so you can make them hours before guests arrive
02 -
- Do not skip the foil step or your bun tops will burn before the cheese melts
- The butter mixture needs to be brushed on thoroughly, sparse spots stay pale and soft
03 -
- Room temperature corned beef layers more evenly than cold straight from the fridge
- Let the assembled sliders rest for 5 minutes after baking so the cheese sets slightly