Corned Beef Sliders Mustard (Printable Version)
Mini sandwiches stacked with tender corned beef, mustard, Swiss cheese, and pickles on slider buns.
# 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)
# 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. Remove foil and bake for 5 more minutes, until the cheese melts and tops are golden.
08 - Serve warm.
# Expert Advice:
01 -
- The mustard-butter seeps into the buns creating layers of flavor you never knew sliders could have
- They come together in under 30 minutes but taste like something from a proper deli counter
02 -
- The foil step prevents burning while ensuring everything heats through evenly—don't skip it
- Brush the butter mixture all the way to the edges for that golden crust everyone fights over
03 -
- Let the assembled sliders rest for 5 minutes after baking so the cheese sets slightly and doesn't slide out when people bite in
- Sauerkraut adds a proper Reuben twist if you want to get fancy with it