Corned Beef Sliders Mustard (Printable)

Soft slider buns layered with corned beef, Swiss cheese, and stone ground mustard for a savory bite.

# What You Need:

→ Meats

01 - 14 oz cooked corned beef, thinly sliced

→ Breads

02 - 8 slider buns (mini sandwich rolls)

→ Dairy

03 - 8 slices Swiss cheese

→ Condiments

04 - 4 tbsp stone ground mustard
05 - 2 tbsp mayonnaise (optional)

→ Vegetables

06 - 1 cup shredded green cabbage or sauerkraut
07 - 1 small red onion, thinly sliced (optional)

→ Butter and Seasonings

08 - 2 tbsp unsalted butter, melted
09 - 1 tsp poppy seeds (optional)
10 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 350°F.
02 - Slice the slider buns in half horizontally and arrange the bottoms on a baking sheet lined with parchment paper.
03 - Layer each bun bottom with corned beef and Swiss cheese.
04 - In a small bowl, mix stone ground mustard with mayonnaise if desired. Spread over the inside of each bun top.
05 - Add a layer of shredded cabbage or sauerkraut and, if using, sliced red onion over the cheese.
06 - Place the bun tops over the fillings. Brush tops with melted butter and sprinkle with poppy seeds if desired.
07 - Bake for 8–10 minutes, or until cheese is melted and buns are golden.
08 - Remove from oven, let cool slightly, and serve warm.

# Expert Suggestions:

01 -
  • The combination of tangy mustard and melted Swiss cheese makes every bite feel like an upgrade from your average deli sandwich
  • These sliders reheat beautifully and somehow taste even better the next day
02 -
  • Overcrowding the baking sheet will steam the buns instead of toasting them, so use two sheets if needed
  • Slicing corned beef too thick makes these sliders chewy instead of tender
03 -
  • Warming the corned beef slightly for 20 seconds in the microwave makes it easier to separate thin slices without tearing
  • Use a serrated knife in a gentle sawing motion to slice through the sliders without squishing them

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