If you’ve got leftover corned beef sitting in the fridge and everyone is suddenly less excited about reheated slices on a plate, these leftover corned beef sliders are the answer. They are warm, cheesy, tangy, a little crunchy.
These sliders take everything you love about a deli sandwich and pack it into buttery little buns. Crispy-edged corned beef gets layered with melty Swiss cheese, dill pickles, and a quick Dijon slaw for freshness and crunch. They are easy enough for a weeknight dinner, fun enough for game day, and honestly you’ll be making corned beef year round just to have an excuse to make these.
Why You’ll Love These Corned Beef Sliders
- Easy to make: These corned beef sliders come together with simple ingredients and very little prep, making them a great option for busy weeknights or casual entertaining.
- Ready in about 25 minutes: Since the corned beef is already cooked, these sliders go from fridge to table in about 25 minutes with just a quick skillet crisp and short bake.
- Perfect for leftover corned beef: This recipe gives leftover corned beef a fresh new spin, turning it into a warm, cheesy meal that feels completely different from the original dinner.
- Great for parties, lunch, or dinner: These sliders are versatile enough to serve as a game day appetizer, an easy lunch, or a simple family dinner with your favorite sides.
- Packed with texture and flavor: Each bite is loaded with savory corned beef, melty Swiss cheese, tangy pickles, soft buns, and crunchy Dijon slaw for the perfect balance of flavor and texture.
Ingredients for Corned Beef Slider Sandwiches
These sandwiches are perfectly crafted and balanced. Swiss cheese bring creamy nuttiness, pickled cut the richness, the slaw adds a touch of sweetness, crunch and color and the fennel or caraway give it a spice bomb making them extra special. Scroll down to the printable recipe card for the full list of ingredients and amounts.
- Leftover Corned Beef– Leftovers can be so drab (and let’s face it- dry), but this recipe gives them the glow up it deserves and can make a whole dinner for the family with one leftover hunk. If you don’t have homemade corned beef, grab a pound of deli corned beef and chop it small or even pastrami for a smokier bite. Pulled brisket or shredded beef will also work!
- Butter– Used to coat the brisket and make a savory sauce, but also for the butter baste making them finger-licking good.
- Worcestershire sauce- Adds deep, umami flavors.
- Whole grain & Dijon mustard- I like the differences in texture where it is used two different ways, but if you only have one or the other, its fine to substitute.
- Mayo– A small amount is used to make the creamy slaw base.
- Apple Cider Vinegar- Acid brightness the other flavors and richness of the meat. A spritz of fresh lemon juice can also be used here.
- Honey– Balances and also sweetens the slaw.
- Red Cabbage- Feel free to use whatever slaw blend you like, even angel shredded. I love the deep purple color of a red cabbage slaw.
- Fennel or caraway seeds– Being honest that my Italian house always has fennel seeds so that it where I lean, but caraway is far more authentic, mimicking rye bread.
- Seasonings– the class garlic powder, onion powder, salt and pepper round it out.
How to Make Leftover Corned Beef Sandwiches
- Make Beef. Shred or chop the beef, anywhere from 2-3 cups. The recipe is very forgiving. Make the butter, mustard and Worcestershire sauce and toss the beef in it to warm it up and sauce it up.
- Make the Slaw– Toss the red cabbage in the mayo slaw dressing and set aside. Some liquid will leach out, this is normal, just toss it right before using and use tongs to drip off any excess.
- Prep Buns. Cut the bun slab in half using a serrated knife. Cover the bottoms with cheese and then the prepped beef. Recover.
- Butter Baste. Melt the butter and whisk with seasonings, spooning over the tops of the slider sandwich rolls.
- Bake. Bake for 12-14 minutes so the cheese can melt and butter infuses the bread.
- Finish Assembly. Remove and take off the tops, adding the pickle slices and slaw.
- Slice. Use a serrated knife to cut into individual sliders and serve.
Chef’s Tip
Don’t pile the slaw on before baking unless you enjoy soggy disappointment. Add it after, right before serving, so the sliders stay soft inside, crisp outside.
Easy Variations
- Swap Swiss for provolone or havarti: If Swiss cheese is not your favorite, provolone or havarti are both great options that melt beautifully and still pair well with the salty corned beef and tangy toppings.
- Add a thin swipe of Thousand Island for a Reuben-inspired twist: Spreading a light layer of Thousand Island dressing on the buns adds a creamy, tangy flavor that gives these sliders a more classic Reuben-style feel.
- Use sauerkraut instead of slaw for extra tang: For a sharper, more traditional deli-style flavor, swap the Dijon slaw for well-drained sauerkraut, which adds plenty of tang without the creamy element.
Commonly Asked Questions
You can use deli corned beef sliced a little thicker and chopped up, which is the easiest swap and still gives you that classic flavor, or substitute pastrami for a slightly smokier bite, shredded roast beef for a milder version, or even pulled brisket or plain shredded beef.
Hawaiian rolls, potato rolls, and classic slider buns all work well. Choose something soft but sturdy enough to hold the filling.
You can make all of the elements, like the slaw and beef ahead of time, but for best results, cook and assemble right before serving.
Make-Ahead & Storage
Make Ahead: You can make the beef mixture and slaw ahead of time, but for best results, cook and assemble the sandwiches right before serving.
Leftovers: Store leftover sliders in an airtight container in the refrigerator for up to 3 days. For best results, store extra slaw separately.
Reheat sliders at 325°F oven until warmed through. The microwave works in a pinch, but the buns will be softer and the texture will not be quite as good.
More Slider Sandwich Ideas
We do love mini sandwiches and here are a few more favorites.
Leftover Corned Beef Sliders
Ingredients
Corned Beef:
- 2 tablespoons salted butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon whole grain mustard
- 2-3 cups cooked corned beef , shredded or chopped, fat trimmed
Dijon Slaw:
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 teaspoons honey
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded red cabbage
Slider Sandwiches:
- 2 tablespoons salted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons whole caraway or fennel seeds
- 12 potato or Hawaiian roll buns
- 8-10 slices Swiss cheese
- 12-24 dill pickle slices
Instructions
Corned Beef:
- Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil with enough extra to wrap the sliders. Set aside.
- In a medium skillet over medium heat, melt the 2 tablespoons salted butter. Whisk in the 1 tablespoon Worcestershire sauce and 1 tablespoon whole grain mustard until smooth. Stir in the shredded or chopped, cooked 2-3 cups cooked corned beef to coat in the sauce. Remove from the heat and set aside.
Dijon Slaw:
- In a medium mixing bowl, whisk together the 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, 2 teaspoons honey and 1/4 teaspoon ground black pepper until combined. Toss the 1 1/2 cups shredded red cabbage into the dressing and set aide.
Slider Sanwiches:
- Using a long serrated knife, cut the 12 potato or Hawaiian roll buns into tops and bottoms, placing the bottoms on the prepared baking sheet.
- Layer the 8-10 slices Swiss cheese over the slider roll bottoms. Using tongs, cover with the cooked corned beef, discarding any excess liquid in the skillet.
- Place the bun tops back on. Set aside.
- In a microwave safe bowl, melt the 2 tablespoons salted butter, whisking in the 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 2 teaspoons whole caraway or fennel seeds. Spoon the melted butter mixture over the tops of the buns and cover the edges of the aluminum foil.
- Bake, wrapped, for 12-13 minutes.
- Remove from the oven and carefully unwrap and pry the tops of the slider sandwiches off. Place 1-2 12-24 dill pickle slices on each slider and then using tongs, top with a dollop of the cabbage slaw. Be sure to tap the slaw on the side of the bowl so any excess dressing doesn't make the slider soggy.
- Place the tops back on and cut into individual sandwiches using the serrated knife.
- If you've tried this recipe, come back and tell us how it was in the comments or star ratings.
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