Corned Beef Sliders Mustard

The buttery aroma hitting me first thing at my friend Sarah's Super Bowl party years ago—those little sliders vanished before kickoff even happened. I've been making them for everything from casual Tuesdays to big gatherings ever since.

Last New Year's Eve, my brother-in-law ate six of these before anyone else had even grabbed a plate. Now he requests them for every family gathering, and honestly, I never mind making them.

Ingredients

• Cooked corned beef: Thinly sliced works best—I learned the hard way that thick chunks make the sliders awkward to eat
• Slider buns: Brioche or potato rolls stay soft and absorb that garlic butter beautifully
• Mustard: Yellow mustard gives that classic ballpark flavor, but Dijon adds a nice sharpness if you want more bite
• Dill pickle slices: One per slider adds crunch and cuts through the richness
• Swiss cheese: Totally optional, but it melts into the corned beef and holds everything together
• Butter mixture: Garlic powder and poppy seeds brushed on top create that irresistible golden crust

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and slice those buns horizontally if they haven't been done for you

Start the assembly line:

Line a baking tray with parchment paper and arrange all the bottom halves

Layer on the good stuff:

Divide your corned beef evenly among the buns, then add half a slice of Swiss cheese on each if you're using it

Add the crunch:

Top each slider with a dill pickle slice—the acidity balances everything perfectly

Spread and close:

Slather mustard on the top buns generously, then place them over the fillings

Brush with magic:

Whisk melted butter with garlic powder and poppy seeds, then paint it over every top bun

Bake until golden:

Cover loosely with foil and bake for 8 to 10 minutes until the cheese melts and everything's heated through

Serve them warm:

Remove from the oven, uncover, and watch people's faces light up when they take that first bite

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My youngest daughter used to pick off the pickles, but now she's the first one to remind me they're essential. Some kid tastes are just late bloomers, I suppose.

Make-Ahead Magic

I've assembled these the night before a party and just kept them covered in the fridge. The flavors actually meld together better, and baking them fresh the next day makes the whole house smell incredible.

Cheese Swaps

Cheddar works beautifully if you want something sharper, and provolone melts like a dream with a milder flavor. Sometimes I mix both if I'm feeling adventurous.

Serving Ideas

These disappear fastest alongside a bowl of crispy potato chips or a simple green salad with vinaigrette. I've also cut them into quarters for cocktail parties and served them with toothpicks.

• Serve them right out of the oven while that butter topping is still warm
• Set out extra mustard for people who like to double up
• Have a napkin stack nearby—these get gloriously messy

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Hope these become your go-to party trick too.

Recipes Q&A

→ Can I use other types of cheese for these sliders?

Yes, Swiss cheese is suggested but you can substitute with cheddar or provolone depending on your taste preference.

→ Is it possible to prepare these sliders without baking?

For best flavor and melted cheese, baking is recommended. However, assembling them cold works for quick snacks, especially if cheese is omitted.

→ What bread types work best for these sliders?

Mini brioche or potato rolls provide soft, slightly sweet bases that complement the corned beef well.

→ Can I add extra layers for more flavor?

Adding sauerkraut before baking enhances tanginess and texture, pairing wonderfully with the meat and mustard.

→ How should leftover sliders be stored?

Store any leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.