These corned beef sliders will make a delicious addition to your St. Patrick’s Day celebration, game-day spread, or any party appetizer table. Made with corned beef, sauerkraut, Russian dressing, Dijon mustard and Swiss cheese these mini sandwiches are as easy to make as they are tasty.
For the corned beef you can make your own or go with store bought. Just make sure it is sliced thin so you can pile it on the slider buns. If you go with the homemade option and you need a recipe try our stovetop corned beef.
These mini corned beef sandwiches are great for parties because they’re handheld, hearty little bites. This recipe is easy to double, triple, etc. Serve them with cold potato egg salad or loaded potato salad, they’ll go great with them.
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Ingredients
- Corned beef – Whether you go with homemade or store-bought beef slice it thin. Cut away any large, fatty pieces.
- Bread – We use Hawaiian rolls to make the sliders. Sometimes the market will carry small buns for sliders, but not always. Hawaiian rolls, on the other hand, are readily available. Dinner rolls are another good option.
- Condiments – Sauerkraut, Russian dressing, and Dijon mustard add a burst of flavor to these corned beef sliders.
- Cheese – Swiss cheese is perfect for the sandwiches, but provolone and Munster work well too.
- Extras – Butter to brush on the sliders after heating. This is optional but it does add a beautiful sheen to the sandwiches. Pickles for serving. I love pickles with corned beef because they cut the richness of the meat.
- See the recipe card for quantities and preparation.
Instructions
- Preheat the oven to 250°F.
- Slice the buns in the middle to make a bottom and top half. Lay them cut side up on a baking sheet lined with parchment paper.
- Spread the Dijon mustard lightly on the bottom half of the bread and spread a layer of the Russian dressing on the top half.
- Layer the sliced corned beef on the bottom half as evenly as possible. Cover the entire surface with the cheese.
- Arrange the sauerkraut over the cheese. Go light or heavy with it, depending on taste.
- Close the sandwich with the top bun.
- Bake for about 10 minutes until the cheese is lightly melted and the top is slightly toasted. Keep an eye on them to make sure they do not go too far.
- Optional: Remove the sliders from the oven and use a pastry brush to apply a thin layer of melted butter over the tops. Place them back in the oven and bake about 1-3 minutes. Keep an eye on them.
Cut them into individual sandwiches, secure with a toothpick (if desired) and serve.
Top tip
If you are starting out with rolls that are joined together slice them in the center without separating them first. This will make it even easier to build the sliders.
Substitutions and variations
Use coleslaw instead of sauerkraut – the corned beef pairs nicely with either. Sauerkraut has a sour, tangy taste. Whereas coleslaw is sweet and tangy. Either one works great in these little sandwiches.
Use thousand island dressing instead of Russian – Thousand island may be easier to find and makes a good substitute.
Use Provolone cheese instead of Swiss (Emmentaler) – Other suitable cheeses include Munster, mozzarella, Monterey Jack and gouda.
Use sliced bread instead of buns – If you cannot find small buns use a sturdy bread like rye or whole wheat to build the sandwiches and cut them into quarters. Then. secure each piece with a toothpick.
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Check out the Web Story for these mini corned beef sandwiches for a quick visual on making this delicious recipe.
Corned Beef Sliders
Ingredients
- 1 pound Cooked Corned Beef thinly sliced
- 12 Slider Buns sliced open (use Hawaiian rolls, dinner rolls, any small bun)
- 1-1½ cups Sauerkraut lightly drained
- 2-3 tablespoons Russian Dressing or thousand island
- 1-1½ tablespoons Dijon Mustard or brown mustard
- 6-8 Slices Swiss Cheese enough to cover the bread (about 4-5 ounces)
- ½ teaspoon Melted Butter optional
- Dill Pickles for serving optional
Instructions
- Preheat the oven to 250°F.
- Slice the buns in the middle to make a bottom and top half. Lay them cut side up on a baking sheet lined with parchment paper.
- Spread a light layer of the Dijon mustard on the bottom half of the bread.
- Spread a layer of the Russian dressing on the top half.
- Layer the sliced corned beef on the bottom half of the bread as evenly as possible.
- Cover the entire surface with the cheese.
- Arrange the sauerkraut over the cheese. Go light or heavy with it, depending on taste.
- Bake for about 10 minutes until the cheese is lightly melted and the top is slightly toasted. Keep an eye on them to make sure they do not go too far.
- Optional: Remove the sliders from the oven and use a pastry brush to apply a thin layer of melted butter over the tops. Place them back in the oven and bake about 1-3 minutes. Keep an eye on them.
- Use the parchment paper to slide the sandwiches onto a cutting board. Cut into individual sandwiches, secure with a toothpick (if desired) and serve.
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