Corned Beef Mustard Sliders (Printable Version)

Mini sandwiches with tender corned beef, melted Swiss cheese, and tangy mustard on soft slider buns.

# What You 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 of 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)

# How to Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Slice slider buns in half. 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.
06 - Mix melted butter, Dijon mustard, garlic powder, and poppy seeds (if using) in a small bowl. Brush generously over the tops of the buns.
07 - Cover sliders loosely with foil and bake for 10 minutes.
08 - Remove foil and bake for 5 more minutes, until the cheese melts and tops are golden.
09 - Serve warm.

# Expert Advice:

01 -
  • They come together in under 30 minutes but taste like something from a deli
  • The buttery poppy seed topping makes them impossible to stop eating
  • Perfect for feeding a crowd without spending hours in the kitchen
02 -
  • Don't skip the foil covering step or your buns will be hard as rocks before the cheese melts
  • These reheat surprisingly well in a low oven, though eating them fresh is definitely best
03 -
  • The poppy seeds might seem optional but they really do make these feel special
  • Use a pastry brush for the butter mixture and get it into every nook and cranny

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