These corned beef sliders are a flavorful, and crowd-pleasing addition to your game-day spread, party appetizer table, or St. Patrick’s Day celebration. Packed with corned beef, tangy sauerkraut, Russian dressing, Dijon mustard, and melty Swiss cheese, these mini sandwiches are simple to make and impossible to resist.
What’s new in the recipe
This recipe was originally published on March 9, 2023, and we've made some great updates! We've added a Recipe tips and notes section to set you up for success, Storing and reheating instructions for your convenience, a helpful Frequently asked questions section to answer common questions, and handy 'jump to' links for quick and easy navigation.
What’s great about this recipe
- Easy appetizer: These mini sandwiches are easy to assemble and bake, making them an effortless yet impressive choice for any gathering.
- Great for a crowd: This recipe is easy to double, triple, or adjust as needed, making it perfect for feeding a large group without extra hassle.
- Customizable: You can easily adapt this recipe by swapping the bread, cheese, or condiments to suit your taste.
- Perfect for any occasion: Whether you’re hosting a game-day party, celebrating St. Patrick’s Day, or packing a picnic, these sliders are versatile and always a hit.
Jump to:
Ingredients
- Corned beef – Whether you use homemade or store-bought, slice the beef thin and trim away any large, fatty pieces.
- Bread – We use Hawaiian rolls for these sliders. While some markets carry small slider buns, they’re not always available. Hawaiian rolls, on the other hand, are easy to find. Dinner rolls are another great option.
- Condiments – Sauerkraut, Russian dressing, and Dijon mustard bring bold flavor to these little sandwiches.
- Cheese – Swiss cheese is perfect for this recipe, but provolone and Muenster work well too.
- Extras – Butter, to brush on the tops after heating, is optional but adds a beautiful sheen. Pickles for serving are a must! I love pickles with corned beef because they cut the richness of the meat.
- You will also need: A baking sheet (quarter sheet pan), parchment paper, a pastry brush (optional), and toothpicks for serving.
- See the recipe card for quantities and preparation.
How to make corned beef sliders
- Preheat the oven to 250°F.
- Slice the buns in half horizontally to create a top and bottom half. Lay them cut side up on a baking sheet lined with parchment paper.
- Spread Dijon mustard lightly on the bottom half of the bread and a layer of Russian dressing on the top half.
- Layer the sliced corned beef evenly on the bottom half of the buns. Cover the meat with sauerkraut—use as much or as little as you like, depending on your taste.
- Place the cheese over the entire surface, then close it up with the top half of the buns.
- Bake for about 10 minutes, or until the cheese is lightly melted and the tops are slightly toasted. Keep a close eye on them to prevent overbaking.
- Optional: Remove from the oven and brush a thin layer of melted butter over the tops with a pastry brush. Return to the oven and bake for an additional 1–3 minutes. Watch closely to avoid over-toasting.
Cut into individual sliders, secure with a toothpick (if desired), and serve.
Substitutions and variations
- Use coleslaw instead of sauerkraut – Corned beef pairs beautifully with both options. Sauerkraut offers a sour, tangy flavor, while coleslaw is sweet and tangy. Either one works great in these mini sandwiches.
- Dressing – Substitute thousand island dressing for Russian dressing. Thousand Island is often easier to find and works just as well.
- Cheese – Provolone is an excellent replacement for Swiss (Emmentaler). Other great options include Muenster, mozzarella, Monterey Jack, or gouda.
- Bread – If small buns aren’t available, it’s not a deal breaker. Use sturdy bread like rye or whole wheat instead. Build the sandwiches, cut them into quarters, and secure each piece with a toothpick.
Storing and reheating instructions
- Refrigerator: Allow the sliders to cool before storing. Place them in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 3–4 days.
- Freezer: Wrap individual sliders tightly in plastic wrap, then place them in a freezer-safe container or bag. Store in the freezer for up to 2 months. For best results, thaw in the refrigerator overnight before reheating.
- Reheating:
- Oven: Preheat the oven to 300°F. Place them on a baking sheet and cover loosely with aluminum foil to prevent the tops from over-toasting. Heat for 10–15 minutes, or until warmed through.
- Microwave: Wrap each slider in a paper towel to retain moisture and microwave in 20–30 second intervals until heated through.
- Skillet (optional): If you'd like to crisp the tops, lightly butter them and warm in a skillet over low heat with the lid on until heated (grilled cheese style).
- Food Safety: The USDA recommends reheating leftovers to an internal temperature of 165°F. Do not leave food at room temperature for more than 2 hours (or 1 hour if the temperature is over 90°F) to prevent bacterial growth. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- For the corned beef, you can make your own or use store-bought. Just ensure it’s sliced thin so you can pile it onto the buns. If you’re making your own and need a recipe, try our stovetop corned beef.
- If you’re starting with rolls that are joined together, slice them in half horizontally without separating them first. This makes assembling the sliders much easier.
- Warm the corned beef slightly before assembling. If the meat is cold, you can gently warm it in a skillet or microwave for a few seconds. This helps melt the cheese faster and ensures sliders are heated evenly.
- Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze. The parchment also makes it handy to slide the sandwiches onto a cutting board for slicing and serving.
Frequently asked questions
Yes! You can assemble the sliders a few hours in advance, cover them tightly with plastic wrap, and refrigerate. Bake them just before serving. For best results, cover the sliders with foil for the first few minutes to warm them through, then uncover to finish toasting the tops.
They pair wonderfully with potato salads like cold potato egg salad or loaded potato salad. Chips and French fries are classic options. Pickles for a tangy contrast to the rich beef. For an unforgettable appetizer spread, serve them alongside sausage cheese balls and the crowd-pleasing pigs in a blanket.
Yes, they can be served cold, making them perfect for picnics, beach trips, or any on-the-go meal. Simply assemble them without baking. Skip the melted butter step and ensure any sauerkraut is well-drained to keep the bread from becoming soggy.
If you enjoyed this recipe, be sure to check out some of our other slider favorites! Try our pizza sliders for a fun and cheesy option, Cuban sliders for a twist on a classic, or meatball sliders for a hearty bite. These mini sandwiches are perfect for any occasion and are always a hit with family and friends.
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📖 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 tablespoon Melted Butter optional
- Dill Pickles for serving optional
Instructions
What you’ll need
- A baking sheet (quarter sheet pan), parchment paper, pastry brush (optional), and toothpicks for serving.
Build the sliders
- Preheat the oven to 250°F.
- Slice the buns horizontally to create a top and bottom half. Lay them cut side up on a baking sheet lined with parchment paper.
- Spread a light layer of Dijon mustard on the bottom half of the bread.
- Spread a layer of Russian dressing on the top half of the bread.
- Layer the sliced corned beef evenly on the bottom half.
- Cover the meat with sauerkraut, adjusting the amount to your taste.
- Lay the cheese over the entire surface, then close the sandwiches with the top buns.
Bake
- Bake for about 10 minutes, or until the cheese is lightly melted and the tops are slightly toasted. Keep an eye on them to prevent over-toasting.
- Optional: Remove from the oven and use a pastry brush to apply a thin layer of melted butter over the tops. Return to the oven and bake for an additional 1–3 minutes. Watch closely to avoid over-toasting.
- Use the parchment paper to slide the sandwiches onto a cutting board. Cut into individual portions, secure with toothpicks (if desired), and serve.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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