Corned Beef Sliders Mustard (Print version)

Mini sandwiches with tender corned beef, Swiss cheese, tangy mustard on soft buns, ideal for parties or snacks.

# 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 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)

# Method:

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. Remove foil and bake for 5 more minutes, until the cheese melts and tops are golden.
08 - Serve warm.

# Expert advice:

01 -
  • These disappear faster than you can bake them, so consider making a double batch
  • The butter mixture creates that golden crackly top that makes restaurant sliders so addictive
  • They reheat beautifully for lunch the next day, if you somehow have leftovers
02 -
  • Don't skip covering with foil for the first 10 minutes, otherwise the tops burn before the cheese melts
  • Room temperature corned beef heats more evenly, so take it out of the fridge while you preheat
  • Brush the butter mixture right up to the edges, those crispy corners are the best part
03 -
  • If your buns are slightly stale, brush the bottoms with a little melted butter before assembling
  • Add a tablespoon of the butter mixture to the bottom bun insides for extra moisture and flavor

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