Corned Beef Sliders
Corned Beef Sliders feature sliced corned beef, Swiss cheese and sautéed mushrooms and onions all melted together between soft rolls. I think the best part might be the buttery garlic and poppy seed topping!
If you love a classic Reuben Sandwich or my favorite Reuben Sliders but you’re not crazy about the sauerkraut, this is the perfect recipe for you!
- Corned beef and Swiss cheese give you the same flair of a Reuben, but with sautéed mushrooms and onions and some mustard in place of the thousand island dressing.
- They’re a great handheld appetizer that always fly off the tray.
- While it’s perfect for St. Patrick’s Day, they’re also great all year round! Serve up these sliders for Superbowl Sunday, New Years Eve, birthday bashes or any other time you need to feed a crowd.
- Another wonderful thing about this sliders with corned beef recipe is just how easy it is to put together. They’re ready in half an hour and are best served warm so you get the best cheese pull!
What You Need
How to Make Baked Corned Beef Sliders
- Sauté the veggies. Preheat a pan over medium heat and add oil. Add sliced onions and sauté until transparent. Then, add mushrooms, season with salt and pepper, and cook until both done and browned.
- Slice the buns and add mustard. Take the pack of rolls out of the bag and cut them in half, width-wise. Place the bottom half in a baking pan. Spread gourmet mustard over the bottom buns in a thin and even layer.
- Add cheese. Top the buns with 4-6 slices of Swiss cheese. The buns should be covered evenly! You can slightly overlap the slices if needed.
- Add the beef. Layer corned beef evenly over the cheese.
- Add the veggies. Spread cooked mushrooms and onions over the corned beef evenly.
- Add more cheese. Layer cheese slices over the top.
- Add the buttery topping. Cover with the top halves of rolls. Melt butter and mix it with dried minced garlic and poppy seeds. Brush the top of the rolls with the butter mixture.
- Bake. Loosely tent the baking dish with the sheet of aluminum foil and bake at 350°F for 25-30 minutes.
Storing and Reheating
- Storing: Store your leftover sliders in an airtight container in the refrigerator for 2-3 days. If you’d like to store them in the dish they were baked in, go for it! Just make sure to cover it tightly so they don’t dry out.
- Reheating: To reheat leftover sliders, I recommend doing so in the oven or air fryer. The microwave tends to make the bread soft and soggy. In the oven, reheat the sliders on a parchment paper covered baking sheet at 350℉ just until heated through.
- Reheating in the air fryer, I recommend lining the basket with a perforated parchment paper sheet as well and reheat at 360℉ for just a couple of minutes to warm through.
Recipe FAQs
Yes! You can assemble the sliders in the baking dish but do not add the melted butter topping until you’re ready to bake it. Simply assemble the sandwich portion and cover the baking dish airtight.
Store in the refrigerator for up to 1 day. When you’re ready to bake, pull the baking dish out and let it warm up a bit on the counter for about 30 minutes. Then, add the melted butter topping and then bake as instructed.
Yes, you can definitely use pastrami! Just note that the flavor won’t be quite the same. It will still be delicious, but pastrami tastes different than corned beef.
There are so many delicious options! When serving these sliders as an entree, I love plating them with potato sides like Colcannon or Truffle Fries. Fried Cabbage is another great option! To keep things on the lighter side, you could always go for something like Broccoli Slaw or Cucumber Salad.
Keep in mind that these sliders are great for serving at parties! Serve them alongside other easy appetizers like Beer Batter Onion Rings, Reuben Dip and Bacon Wrapped Little Smokies.
More of the Best Slider Recipes
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Corned Beef Sliders Recipe
Ingredients
- 12 Hawaiian rolls or Brioche style butter rolls
- 2 tbsp Gourmet mustard
- 1/2 lb deli sliced corned beef
- 8-10 oz sliced Aged Swiss cheese
- 1 medium yellow onion sliced thin
- 8 oz cremini mushrooms sliced thin
- salt
- black pepper
- 1-2 Tbsp oil for cooking veggies
Topping:
- 2 tbsp salted butter
- 1/2 tbsp dried minced garlic
- 1 1/2 tsp poppy seeds
Instructions
- Preheat oven to 350℉ and grease a 13×9 baking dish.
- Preheat a cooking pan over medium heat and add oil. Add sliced onions and sauté until transparent. Add mushrooms, season with salt and pepper, and cook until both done and browned.
- Take the pack of rolls out of the bag and cut them in half, width-wise. Place the bottom half in the baking pan.
- Spread gourmet mustard over the bottom buns in a thin and even layer.
- Top the buns with 4-6 slices of Swiss cheese, depending on the size of cheese slices, the buns should be covered evenly! You can slightly overlap the slices if needed.
- Layer corned beef evenly over the cheese.
- Spread cooked mushrooms and onions over the corned beef evenly.
- Layer cheese slices over the top, evenly. Cover with the top halves of rolls.
- Melt butter and mix it with dried minced garlic and poppy seeds. Brush the top of the rolls with the butter mixture.
- Loosely tent the baking dish with the sheet of aluminum foil and bake for 25-30 minutes.
- Cut in between each slider to take it out easily.
Notes
- Want to use pastrami? Yes, you can definitely use pastrami! Just note that the flavor won’t be quite the same. It will still be delicious, but pastrami tastes different than corned beef.
- Storing: Store your leftover sliders in an airtight container in the refrigerator for 2-3 days. If you’d like to store them in the dish they were baked in, go for it! Just make sure to cover it tightly so they don’t dry out.
- Reheating: To reheat leftover sliders, I recommend doing so in the oven or air fryer. The microwave tends to make the bread soft and soggy. In the oven, reheat the sliders on a parchment paper covered baking sheet at 350℉ just until heated through.
- Reheating in the air fryer, I recommend lining the basket with a perforated parchment paper sheet as well and reheat at 360℉ for just a couple of minutes to warm through.
Nutrition
Originally published on Will Cook For Smiles in February 2016.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
The sliders looks so delicious and so amazing, I would love to make some for the get-together!
So delicious!
Heres what I did different….First I buttered bottom of large baking sheet with three inch sides, put bottom half of Hawaiian roll in, then I shredded brisket with forks, evenly applied.to rolls. Lastly I brushed melted butter to top of rolls. After 18 mins in oven I turned on broiler and tanned tops of buns. Result…brown golden crust on bottom and top. Cuz I just cant follow directions
These look fab Lyuba! Love the photography!